Sun-Dried Tomato And Spinach Ravioli Recipe
Prep Time:
2 hours
Cook Time:
33 minutes
Servings:
48 Ravioli
Ingredients
  • 6 cups fresh spinach
  • 3 cups 00 flour
  • 4 eggs
  • 1 generous pinch salt
  • 32 ounces ricotta
  • 1 cup lightly packed sun-dried tomatoes, finely chopped (not in oil)
  • 2 tablespoons capers, blotted dry
  • 16-20 basil leaves, torn into pieces by hand
  • 6 tablespoons butter
  • 12 sage leaves
Directions
  1. To make the green dough, first bring a large pot of salted water to a boil.
  2. Cook the spinach in boiling water for 2 minutes.
  3. Drain the spinach, let cool, and squeeze out as much water as you can. Dry it well.
  4. Mince the spinach.
  5. Place the flour, eggs, salt, and spinach in a large bowl.
  6. Mix the ingredients with your hands, pinching the eggs and spinach into the flour until the mixture mostly sticks together.
  7. Transfer the mixture to a lightly floured work surface.
  8. Form a ball and knead for about 10 minutes, turning it a half turn each time, folding it on itself and pressing and rolling it forward with your palms. Add a very small amount of water if it's too crumbly or flour if it's too sticky.
  9. Knead until you achieve a smooth, elastic ball that slowly springs back when pressed.
  10. Cover the dough ball with plastic wrap or a damp towel and place an overturned bowl on top of it to keep it moist. Let it rest for 30 minutes at room temperature.
  11. To make the filling, place the ricotta in a medium bowl, add the sun-dried tomatoes, capers, and basil, and mix well with a spoon. Set aside.
  12. Cut the dough ball into 4 equal pieces. Take 1 piece and rewrap the other 3 pieces to keep it moist.
  13. Shape 1 of the pieces with your hands into a flattened rectangular shape.
  14. Roll the piece through a pasta machine using the thickest setting. Dust the piece with a small amount of flour after rolling if it's sticky or uneven.
  15. Tuck under the short edges and fold the piece in half (matching the short edges).
  16. Roll the piece through the machine on the thickest setting again.
  17. Select the second thickest setting and roll it again. If it's uneven you can fold it like in step 15, going back to the thicker setting first and then the thinner one. Try to make the piece the same width as the machine.
  18. Select the third thickest setting and roll the piece again.
  19. Keep repeating with thinner settings until the dough is thin but strong. It will be about ⅓ inch thick when you're done.
  20. Place the piece on a lightly floured work surface and cut it in half.
  21. Using a melon baller or two spoons, drop small balls of filling in even intervals on one of the pieces of dough. Leave enough space between the filling balls to seal the ravioli.
  22. Carefully lay the second piece on top of the first piece with the filling balls.
  23. Gently press around each filling bump to push the air out and help seal the dough.
  24. Carefully cut out the ravioli using a ravioli cutter.
  25. Lay the ravioli in a single layer on a towel to dry slightly, and repeat steps 13-24 with the other 3 pieces of dough to make the remaining ravioli. Make a few more from the dough scraps.
  26. Bring a large pot of salted water to a boil.
  27. In the meantime, make the sauce. First, melt the butter in a large frying pan or skillet on medium low.
  28. Add the sage leaves and let them cook for about a minute. Remove from the heat.
  29. When the water boils, gently place the ravioli in the pot. Do not stir. Reduce the heat a little so they cook on a gentle boil for a few minutes. Cook the ravioli in batches to avoid crowding the pan.
  30. As soon as the ravioli float to the surface (after about 3-5 minutes), gently remove them with a slotted spoon and place them in the pan to coat with the sauce.
  31. Serve immediately with grated Parmesan if desired.