| Prep: 30 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 8g | 40g |
| sugars | fibre | protein | salt |
| 6g | 3g | 18g | 0.9g |
Why I Love Italian Ricotta and Spinach Ravioli with Fresh Tomato
Today, I’m excited to share with you a delightful Italian recipe, the Ricotta and Spinach Ravioli with Fresh Tomato. Though my heart is rooted in the Southern charm of Charleston, there’s nothing like a splendid fusion of Southern comfort and international flavor to broaden the palate. This recipe is inspired by the Italian cuisine that you’d find in the mesmerizing streets of Rome, yet it carries a little hint of the cozy Southern dishes I’ve been raised on.
A Twist of Culture
Growing up in Charleston, pasta was not a staple on our dinner table, but Southern hospitality has taught me to embrace and appreciate diverse flavors. What enchants me about this Ricotta and Spinach Ravioli with Fresh Tomato recipe is that it perfectly aligns with this philosophy. The richness of the ricotta cheese coupled with the freshness of spinach is a gastronomic sensation that is both comforting and exotic. It’s much like a Southern Alfredo pasta meeting a classic Italian ragu – a delicious melting pot of my favourite tastes!
Enhancing the Experience
You might be amused to know that this recipe is reminiscent of the works of celebrity chef Gordon Ramsay, whose food philosophy encourages bonding over shared meals. This dish, much like his recipes, is a conversation starter – perfect for immersing your guests in a unique culinary experience.
The Ricotta and Spinach Ravioli with Fresh Tomato can be complemented with a glass of robust red wine, and perfectly pairs with a side of garlic bread or a refreshing Caesar salad. As I’ve always believed, it’s pairing these unexpected flavors that paint the best culinary masterpieces.
A Taste for All seasons
No matter the season, this dish is a timeless classic. The vibrant fresh tomatoes and basil evoke memories of summer, while the cheese and pasta afford it a comforting warmth for cold winter months. It’s rather fitting how this recipe reflects my own life – a beautiful blend of Southern comfort and a dash of international flair.
What You’ll Need
- 2 cups of fresh spinach
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1/2 teaspoon of grated nutmeg
- Salt and pepper to taste
- 2 eggs
- 3 cups of all-purpose flour
- 4 cups of diced fresh tomatoes
- 2 cloves of garlic, minced
- 1 small bunch of fresh basil, finely chopped
- 1 tablespoon of olive oil
Method
Step One
Begin by cooking the spinach in a heated pan until it becomes soft. Afterward, drain the excess water and then finely chop it.
Step Two
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, nutmeg, and the cooked spinach. Season with salt and pepper to taste, then set this mixture aside.
Step Three
Next, prepare the pasta dough. Beat the eggs in a bowl and gradually add in the flour, mixing until a dough forms. Knead the dough on a floured surface until smooth and elastic.
Step Four
After the dough has rested, use a rolling pin or pasta machine to flatten it. Cut out circles for the ravioli, and place a spoonful of the cheese and spinach mixture in the center of each one. Fold the dough over and pinch the edges to seal the ravioli. Repeat this process until all the dough and filling have been used.
Step Five
Once the ravioli are ready, cook them in boiling, salted water for around 5 minutes, or until they float to the surface.
Step Six
While the ravioli are cooking, heat the olive oil in a pan and sauté the garlic until fragrant. Add the diced tomatoes and cook until soft. Stir in the chopped basil and season with salt and pepper.
Step Seven
Finally, drain the cooked ravioli and toss them in the pan with the tomato sauce. Serve the Ricotta and Spinach Ravioli with Fresh Tomato while hot, and enjoy this delightful dish!
