This Spinach Ravioli with a Ricotta Bacon filling will help anyone welcome spring with arms wide open and bellies full.
Spring for many, including myself, can sometimes mean O N E word when it first begins…POLLEN! Everyone’s number one nightmare when Spring rolls around. Don’t get me wrong, I welcome the warmer weather, but I do not welcome the pollen. Between my allergies going haywire and my car looking like Big Bird for a solid two, if not three weeks, pollen is the only thing I do not welcome about Spring.
This Spinach Ravioli with a Ricotta Bacon filling is a fabulous way to welcome Spring. It will make you forget about the pollen and allow you to enjoy the beautiful hues that come along with spring. It’s also, drum roll please…
A great way to celebrate National Ravioli Day!! That’s right Monday, March 20, 2017 is National Ravioli Day!
Many people probably think making pasta dough, let along ravioli, is difficult. Let me be the first to tell you, it’s not. Just a little messy and time consuming, but anything worth having will take work, right? There are three main ingredients: flour, eggs, salt. This ravioli will add a simple variation by adding spinach.
Just look at that color. To get the consistency I wanted, I had to add a tad bit of water to the blender, so the spinach would puree, otherwise, it just clings to the side due to the spinning of the blade.
Most, if not all, recipes for pasta start with a well in the center of flour for eggs and other liquids to be added. This allows you to gently mix the liquids, then gradually add flour a little bit at a time.
Generally, I would put four eggs in my ravioli, but with this Spinach Ravioli, because you’re adding liquid with the spinach, the number of eggs can be decreased to three.
I have mixed pasta dough in a mixer, and by hand. I much prefer mixing by hand because I can readily tell when it needs more flour, when it needs more liquid or when it’s ready to rest. Quick rule of thumb: If it’s still sticky, add a little flour and knead some more.
Ravioli filling is extremely versatile. You can make it with meat, veggies or just cheese. For my ravioli, the base ingredients will always be ricotta and parmesan, but what you decide to add to it is limitless. For this Spinach Ravioli, I opted to use BACON!!!!
Additionally, I used thyme, rosemary, salt and pepper. Mixing these seasonings makes for a herbalicious and savory flavor. Like the bacon couldn’t have done that all by itself?
Separating your ball of dough into four equal pieces will allow you to roll four sheets of pasta – two for the bottom to hold the filling and two for the top to cover the filling. You can use a fancy pasta roller, but it’s not required. All of my work was done by hand. Between each rolling of your pasta sheets, make sure you cover your dough while it sits, as pasta dough dries out extremely quickly.
I chose not to top the Spinach Ravioli with any sauce so you could ogle over the beautiful hue of green pasta, but one of the good things about this ravioli is you can pretty much use any sauce that tickles your fancy. I suggest an alfredo, but a tomato based sauce, butter based sauce or pesto would work well too! Just make sure you top it with extra bacon crumbles! 🙂
You owe it to yourself, spring and National Ravioli Day to make this Spinach Ravioli with Ricotta Bacon Filling!
Spinach Ravioli with Ricotta Bacon Filling
Prep Time: 1 Hour
Cook Time: 5 Minutes
- 2 1/2 Cups Flour
- 6 oz Fresh Spinach
- 3 Eggs
- Kosher Salt, heaping pinch
- 12 oz Bacon, cooked and chopped
- 15 oz Ricotta
- 1/2 Cup Parmesan
- 1/2 Cup Mozzarella
- 1 Egg Yolk
- Thyme, to taste
- Rosemary, to taste
- Kosher Salt, to taste
- Pepper, to taste
- In a medium pot, cook the spinach in 1/4 cup of water until soft and wilted. Ring as much water from the spinach as possible. Puree in a blender, adding a scant of water if necessary.
- In a large bowl, or on a clean surface, make a mound out of the flour, then make a well in the middle. Crack the eggs into the well and add the pureed spinach. Add a heaping sprinkle of kosher salt.
- Using a fork, gently beat the mixture until combined. Gradually start scraping the flour into the egg mixture until the mixture thickens and a dough starts to form.
- Continue with your hands, adding flour just until the dough becomes a large cohesive ball. All of the flour may not be used. Continue kneading the dough, adding more flour if it’s too sticky, until it becomes smooth.
- Cover the dough and let it rest for 20 minutes.
- While the dough is resting, prepare the filling by mixing all of the ingredients in a medium bowl until they are well combined, set aside.
- Once rested, cut the ball of dough into 4 pieces. Each piece will become one sheet of pasta. Roll each sheet on a well-floured surface, cover and set aside. Take one rolled sheet, leaving a border around the edges, place two lines of teaspoonfuls of filling about 1-inch apart. This will be your bottom sheet. Be sure not to use too much filling, as to avoid the ravioli not sealing or bursting open while boiling.
- Take another rolled pasta sheet and cover the filling. If necessary, gently stretch the piece of dough to cover the mounds completely. Press around each mound of filling to remove air bubbles and to help seal. Cut a straight line down the middle and between each mound with a fluted pastry roller or a use a ravioli stamp to cut out each ravioli.
- Place pasta in a pot of salted boiling water for no more than 3 minutes. Note: if you want to freeze some of the ravioli, do not cook that portion. To freeze, place them on a floured baking tray, place them in the freezer and allow them to freeze completely, then package. This will prevent them from sticking together and losing their shape. Once ready to eat, they can be boiled without thawing first.
- Remove the ravioli from the boiling water with a straining spoon and serve with a sauce of your choice.
Check out these other great recipes to help say, “Hello spring!”
Taste of Kay
My Forking Life
© 2017 Biscuits & Savvy
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