Spinach and Walnut Stuffed Ravioli
I love date nights! Since our children are still young, and it is tough to get baby sitter frequently, we have made it our tradition to get take out and watch a movie. It reminds me of our newlywed days in our first apartment. One of our favorite places to order from is a local restaurant that makes all of their own pasta and sauces on site. One of their house specials is a spinach walnut ravioli, and I’ve been wanting to experiment to see if I could recreate them in my kitchen. When I found this recipe, I had a great starting place. This recipe was a great approximation of the flavors in my favorite dish.
I’m not going to lie, homemade ravioli is not a weeknight meal. It is a bit of a project. But don’t be afraid of it. I don’t even have any special equipment, just a simple ravioli cutter (looks like a cookie cutter), and mine turned out delicious. Homemade pasta is the perfect project for a special occasion, like Valentine’s Day (which is rapidly approaching!) For more tips on making homemade pasta see our Get Real posts here and here. I highly recommend making a large batch and freezing them to have them on hand for an easy weeknight meal.
Spinach and Walnut Stuffed Ravioli
- 4 ounces ricotta cheese
- 4 ounces goat cheese
- 1 medium egg (#1)
- 5 ounces fresh spinach, roughly chopped and sauteed
- 0.125 teaspoons nutmeg
- 0.25 cups finely chopped walnuts
- salt and pepper to taste
- 2 cups all purpose flour
- 2 medium eggs (#2)
- 1 Tablespoon olive oil
- 0.25 teaspoons salt
- 2 cups Homemade Alfredo Sauce
To make pasta, measure flour and salt into a bowl, mix, and form a well. In a separate bowl, whisk together eggs (#2) and olive oil. Pour egg mixture into the well. Gently mix flour into the egg with a fork. When dough starts to come together, use your hand to gather it into a ball. Turn out on a floured surface and knead about 5 minutes until smooth. Cover with plastic wrap and let rest about 30 minutes.
To make filling, mix together cheeses, eggs (#1), cooked spinach (remove any excess liquid first), nutmeg, walnuts, and salt and pepper. Mix together until smooth. Roll out pasta into a very thin sheet (you can use a pasta roller if you have one). Place a teaspoon of filling every few inches, depending on how large you want your ravioli – in my experience, larger are easier to work with. Roll out another sheet of pasta and lay on top of filling. Using your fingers, pinch to seal the dough around the filling. You can cut your ravioli by hand with a sharp knife or pizza cutter. Or you can use a ravioli stamp or even a small glass or cookie/biscuit cutter.
Proceed to freezer directions, or bring a pot of salted water to a boil. Place ravioli in boiling water for 2-3 minutes, or until pasta is tender and floating. Drain, toss in warm Alfredo sauce. Garnish with Parmesan cheese if desired.
Lay prepared, uncooked pasta on a baking sheet lined with parchment paper. Flash freeze pasta then divide among indicated number of freezer bags, label, and freeze. In a separate bag, freeze Alfredo sauce. To serve: DO NOT THAW. Bring a large pot of salted water to a boil. Add frozen ravioli and cook 5-7 minutes until pasta is tender and begins to float. Drain. Meanwhile, thaw and reheat Alfredo sauce. Toss pasta in warmed Alfredo sauce. Serve with extra Parmesan cheese and steamed vegetables if desired.
**conversion chart image provided by Erik Spiekermann