Spinach Ravioli with Sun-Dried Tomato Ricotta Filling
Its Mother’s Day, so I thought it would be appropriate to share one of the latest recipes my mom and I made together!! Cooking is one of our favorite hobbies since we get to be creative. This vibrant green pasta dough is from fresh spinach which is perfect for the plant based dish. The ravioli maker from Amazon is easy to use and makes cooking fun!! The process for making these ravioli might be time consuming, but they are definitely worth it!!
Spinach Ravioli with Sun Dried Tomato Ricotta Filling
Ingredients
- 6 oz spinach
- 1/2 cup water
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 cups semolina flour
- 1 cup all purpose flour
Filling
- 3 oz sun-dried tomatoes
- 8 oz ricotta cheese
- 2 tbsp Italian seasoning
- 1 tbsp red crush pepper
- 1/2 tsp salt
Instructions
- Cook the spinach in water over medium heat until wilted.
- Puree spinach with an immersion blender until smooth. Let it cool to room temperature.
- Combine spinach puree, olive oil, salt, semolina flour, and all purpose flour in a stand mixer with the dough hook until the dough is moderately stiff.
- Split the dough into 4. Keep dough covered until ready to use.
- Roll the dough into a rectangle to get the top and bottom of the ravioli.
- Place a sheet of dough over the ravioli maker and place about 1 tbsp of the filling.
- Cover with the other sheet of the dough and cut out the ravioli.
- Boil in water for about 5 minutes until al dente.
- Enjoy with your favorite sauce!
Filling
- Boil sun-dried tomatoes in water for about 20 minutes and then drain from water.
- Let the tomatoes cool to room temperature.
- Combine sun-dried tomatoes, ricotta cheese, Italian seasoning, red crush pepper, and salt.
Spinach Dough
Sun-dried Tomato Ricotta FiIlling
Finished Ravioli