Spinach and Walnut Ravioli with Alfredo Sauce - Dump and Go Dinner

1 hrs 19 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. To make pasta, measure flour and salt #1 into a bowl, mix, and form a well.
2. In a separate bowl, whisk together eggs #1 and olive oil.
3. Pour egg mixture into the well. Gently mix flour into the egg with a fork.
4. 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.
5. Cover with plastic wrap and let rest about 30 minutes.
6. To make filling, mix together cheeses, eggs #2, cooked spinach (remove any excess liquid first), nutmeg, walnuts, and salt #2 and pepper. Mix together until smooth.
7. Roll out half of pasta dough into a very thin sheet (you can use a pasta roller if you have one).
8. 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.
9. Roll out another sheet of pasta and lay on top of filling.
10. Using your fingers, pinch to seal the dough around the filling.
11. 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.
12. Bring a pot of salted water to a boil.
13. Place ravioli in boiling water for 2-3 minutes, or until pasta is tender and floating.
14. Drain, then toss in warm Alfredo sauce.

2 hrs 12 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. To make pasta, measure flour and salt #1 into a bowl, mix, and form a well.
2. In a separate bowl, whisk together eggs #1 and olive oil.
3. Pour egg mixture into the well. Gently mix flour into the egg with a fork.
4. 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.
5. Cover with plastic wrap and let rest about 30 minutes.
6. To make filling, mix together cheeses, eggs #2, cooked spinach (remove any excess liquid first), nutmeg, walnuts, and salt #2 and pepper. Mix together until smooth.
7. Roll out half of pasta dough into a very thin sheet (you can use a pasta roller if you have one).
8. 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.
9. Roll out another sheet of pasta and lay on top of filling.
10. Using your fingers, pinch to seal the dough around the filling.
11. 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.
12. Lay prepared, uncooked pasta on a baking sheet lined with parchment paper.
13. Flash freeze pasta.
14. Divide Alfredo sauce into indicated number of quart freezer bags.
15. Divide pasta among indicated number of gallon freezer bags.
16. Place one sauce bag in each ravioli bag, label and freeze.

26 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Bring a pot of salted water to a boil.
3. Place ravioli in boiling water for 2-3 minutes, or until pasta is tender and floating.
4. Meanwhile, reheat Alfredo sauce on stovetop for 6-8 minutes, until warmed through.
5. Toss drained pasta in warmed Alfredo sauce.