|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ravioli and tortellini hold a special place in our hearts. Being one of the ultimate comfort foods, pasta, in its many forms, is a go-to for many households. Topped or filled, it can be served so many ways for lunch or dinner that you never have to get bored with it.
Few flavor combinations for pasta are as delightful as spinach and ricotta cheese. Use this filling for fresh ravioli, tortellini, and other filled types of fresh pasta for a delicious meal that's both simple and sensational.
1 cup whole-milk ricotta cheese
10 ounces spinach, cleaned and trimmed
1 large egg
1 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
Salt, to taste
Pepper, to taste
Gather the ingredients.
Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
Remove the spinach from boiling water after 30 seconds. Drain and cool under cold running water to stop the cooking.
Finely chop the drained spinach.
In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
How to Use Ricotta and Spinach Filling
- Use to fill the pasta immediately, or refrigerate for up to one day before using.
- When filling ravioli or tortellini, add a small mound to the center of the pasta. Depending on the size of your dough, this can be 1/2 a teaspoon or up to 1 1/2 teaspoons of filling. Don't overfill, since the pasta won't stay sealed while it is being boiled.
- Seal the edges with a little water and press out any air. Boil the ravioli or tortellini for just a few minutes, or until they float.
- This recipe makes enough filling for about 50 small ravioli.
- If you have extra ricotta and spinach filling or don't get around to making homemade ravioli, use the filling to make calzones, as a lasagna layer, or combine with a little pasta water to make a creamy pasta sauce.
- Use Swiss chard or kale in place of spinach.
- Add some garlic. After blanching and chopping the spinach, heat 2 tablespoons butter or olive oil in a large skillet with 1 teaspoon minced garlic. When the garlic softens, stir in the spinach.
- Stir in 2 tablespoons minced prosciutto or cooked pancetta. Adjust the seasonings if necessary.