Ravioli with Spinach and Ricotta is a delightful dish that brings together the rich flavors of creamy ricotta cheese and fresh spinach. This meal is not just satisfying but also easy to prepare, making it perfect for a family dinner or a cozy night in. With a few simple ingredients, you can create a delicious pasta dish that is sure to impress.
Why Make This Recipe
There are plenty of reasons to make Ravioli with Spinach and Ricotta. First, it’s a great way to sneak in some greens without losing flavor. The spinach adds a fresh touch to the rich ricotta filling. Second, this recipe is quick to prepare, allowing you to serve a wholesome meal even on busy days. Plus, it’s customizable! You can add your favorite seasonings or herbs to make it your own.
How to Make Ravioli with Spinach and Ricotta
Ingredients
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package fresh or frozen ravioli
- 1/2 cup grated Parmigiano cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish
Directions
- In a bowl, combine ricotta cheese, chopped spinach, egg, salt, and black pepper. Mix well to create the filling.
- Cook ravioli according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
- Add cooked ravioli to the skillet, tossing gently to coat with the garlic oil.
- Serve ravioli topped with grated Parmigiano cheese and garnished with fresh basil.
How to Serve Ravioli with Spinach and Ricotta
Serve Ravioli with Spinach and Ricotta warm. You can plate it nicely and sprinkle extra grated Parmigiano cheese on top. Adding fresh basil can enhance the flavors and make the dish look even more appealing. This dish pairs well with a light salad or some crusty bread.
How to Store Ravioli with Spinach and Ricotta
If you have leftovers, you can store them in an airtight container in the refrigerator. It’s best to eat the ravioli within 2-3 days for the best taste. You can also freeze the ravioli before cooking. Just make sure they are in a freezer-safe container, and use them within a month for the best quality.
Tips to Make Ravioli with Spinach and Ricotta
- Make sure to press out any excess moisture from the spinach to prevent the filling from becoming too watery.
- Feel free to add herbs like oregano or thyme to the ricotta filling for extra flavor.
- If you want a creamier sauce, consider adding a splash of cream to the garlic oil while cooking the ravioli.
Variation
You can customize this recipe by adding different ingredients. For example, try adding mushrooms or cooked chicken to the filling for more protein. You can also switch up the sauce; a light tomato sauce would pair nicely with the cheesy ravioli.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before mixing it with the ricotta.
Is there a vegetarian option for the ravioli?
Yes, many stores offer vegetarian ravioli options. Just be sure to check the package to confirm.
How can I make this dish gluten-free?
You can substitute regular ravioli with gluten-free pasta options available in many grocery stores. Check the labels to find the suitable choice.
