I’ve talked about it a lot on this blog, but for those of you who don’t know, pasta is one of my all-time favorite foods to make at home! For me it’s a relaxing experience that ends with a comforting meal. Ravioli is no exception. I love making huge batches of ravioli and freezing them for quick weeknight meals. Spinach ricotta is my go-filling; it’s filled with rich flavor from different cheeses, but a touch of lemon adds brightness that lightens the whole dish. I love putting this filling into beet pasta dough. The contrasting colors of red and green are stunning!
Let me know what you think in the comments, and don’t forget to share your pictures on Instagram @cleanplateclb.
Total Time: 20 minutes
Yields: 3 to 4 cups
Shelf Life: up to 3 days airtight in the fridge
24 oz. fresh ricotta (recipe found here, or you can sub in store bought in a pinch)
¾ cup grated Romano cheese
16 oz. frozen spinach, thawed and thoroughly drained
2 cloves garlic, chopped
2 teaspoons lemon zest
3 teaspoons lemon juice
1/8 teaspoon ground nutmeg
¼ teaspoon fresh ground pepper
½ teaspoon kosher salt
In a food processor, pulse together the spinach and garlic until roughly chopped. Scrape down the sides of the bowl.
Add in the ricotta, Romano cheese, lemon juice, lemon zest, nutmeg, salt, and pepper. Process on high until all ingredients are thoroughly incorporated.
Beet Pasta Dough
Total Time: 45 minutes
Prep Time: 15 minutes
Inactive time: 30 minutes
Yields: about 1 lb of pasta dough
Shelf Life: Unrolled in the fridge about 1 day; rolled, use immediately
5 oz all-purpose flour + more for dusting
5 oz semolina flour
5 egg yolks + 1 whole egg
4.5 tablespoons roasted pureed red beets
In a large bowl, combine the all-purpose and semolina flour.
Make a well in the center of the flour mixture.
Add in the eggs and beet puree.
Using a fork or your fingers, gently combine the eggs and beets into the flour.
Once incorporated, turn the shaggy dough out onto a well-floured countertop.
Knead the dough for 4-5 minutes until a smooth ball forms. The dough should be not be sticky. If the dough is sticky add in more all-purpose flour 1 tablespoon at a time.
Wrap the dough ball tightly in saran wrap and rest on the counter for 30 minutes.
Rolling the Pasta Dough & Stuffing the Raviolis
Total Time: 45 minutes
Yields: about 32 ravioli
Shelf Life: use immediately or freeze in a single layer on a sheet pan prior to cooking, then store in a bag in the freezer up to a month
1 recipe spinach ricotta (above)
1 recipe beet pasta dough (above)
pasta machine or rolling pin
pastry bag with a medium tip or a zip-lock bag
ravioli stamp (you can also use a fork to seal the ravioli and a sharp knife to cut them apart)
pastry brush with water for sealing ravioli
Once the dough has rested for 30 minutes, unwrap and cut off about a 1/3 of the dough. Covering the remaining dough so it doesn’t dry out.
Flour your surface. Using a rolling pin or your hands, flatten the dough into a rough rectangle about 1/4 inch thick.
Fold the ends of the dough in towards the middle. Press the dough down again to 1/4 thick.
With your pasta machine on the lowest setting (mine is 0), run the rectangle of dough through the pasta machine.
Folds the two ends in towards the middle again so that you have a nice rectangle. Press down to 1/4 inch thick. If the dough is stickey, flour well before running throught he pasta machine. Run the dough through the pasta machine again on the lowest setting.
Increase the setting on your pasta machine by 1. Run the dough through the machine. Continue to flour the dough between each setting so it does not stick to the machine.
Continue increasing the pasta machine by 1 and running the dough through until you reach the desired thickness. I stop when I reach 6 on my machine. If you would like the ravioli a little thinner, setting 7 is a good place to stop as well.
Cut the rolled out dough in half so that you have two pieces of equal size.
Lightly flour your work space, and lay one-piece flat.
Add your spinach ricotta to a pastry bag fitted with a medium tip. If you don’t have a pastry bag you can use a zip-lock bag and cut off one corner. I prefer to pipe the ricotta using a bag because it makes it easier to work with. You can pipe the ricotta neatly in one area, which leaves less mess and trouble when trying to seal the ricotta.
Starting at one edge of the dough, pipe about 1-2 tablespoons of ricotta onto the piece of dough. The amount of ricotta will depend on how large you want to make the ravioli. I pipe about 1 ½ tablespoons.
Continue piping on the piece of dough until you reach the other end. You will want to leave about an ¾ to 1 inch of space between each piping so that you have enough room to seal the ravioli.
Wet the pastry brush lightly with water. Draw an outline around each mound of ricotta with the brush.
Using the other piece of rolled dough, lightly lay the second piece of dough on top of the first. Start at one end, and gently press down around each ricotta mound to remove any air pockets.
Using a ravioli stamp, center the stamp over each ricotta mound and press down firmly. Twist the stamp gently to seal. If you don’t have a stamp, use a sharp knife to cut between each ricotta mound. Then trim any excess dough, and using the tines of a fork to press down around the edges to seal.
Put the finished ravioli on a sheet pan lined with parchment and dusted lightly with flour.
Repeat the process until all the dough is used. At this point if you aren’t eating the ravioli right away, freeze in a single layer on the sheet pan then store in a freezer bag.
Beet Ravioli with White Wine & Garlic Pan Sauce
Total Time: 10 minutes
Yields: ½ cup
Shelf Life: use immediately
1/3 cup white wine (I use a Pinot Grigio)
½ cup chicken stock
1 garlic clove, finely grated
¼ cup finely grated Pecorino Romano
1 tablespoon olive oil
1/8 teaspoon kosher salt
16 beet Ravioli
Start a large pot of water to boil.
Once the water is close to boiling, start the sauce. Add the olive oil and wine to a large sauté pan. Heat over medium heat. Note: I add the olive oil and wine together because if you heat the oil first then add the wine, the oil will splatter.
Once the wine starts to bubble, cook for 2-3 minutes. You want to cook off the alcohol.
Add in the chicken broth and grated garlic. Cook for 2-5 minutes’ till reduced by half.
Turn the heat to low. Slowly whisk in the grated cheese. Taste the sauce. Add the 1/8 teaspoon kosher salt if needed. I note the salt as optional because adding it can be too much if the Romano cheese you are using is on the saltier side.
At this time, also drop the ravioli into the boiling water.
Fresh ravioli takes about 2-3 minutes to cook. Frozen ravioli will take about 3-4 minutes. The ravioli will start to float towards the top when cooked.
Once the ravioli is cooked, carefully drain and add them to the sauté pan with the sauce.
Cook 1-2 more minutes than serve.