Spinach Ravioli with Ricotta Bacon Filling – Spring Has Sprung!

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.

Pureed Spinach for Spinach Ravioli

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.

Spinach Ravioli Flour with Well for Eggs and Spinach and Salt

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.

Spinach Ravioli Filling with Bacon Ricotta

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?

Spinach Ravioli Rolled and Filled

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.

Spinach Ravioli After Cutting

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!

Enjoy!

Spinach Ravioli with Ricotta Bacon Filling

Servings: 4-5

Prep Time: 1 Hour

Cook Time: 5 Minutes

Ingredients

Ravioli Dough

  • 2 1/2 Cups Flour
  • 6 oz Fresh Spinach
  • 3 Eggs
  • Kosher Salt, heaping pinch

Ravioli Filling

  • 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

 

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Cover the dough and let it rest for 20 minutes.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Remove the ravioli from the boiling water with a straining spoon and serve with a sauce of your choice. 

Spinach Ravioli on a Platter

Check out these other great recipes to help say, “Hello spring!”
Taste of Kay

Brown Girl Lemonade

My Forking Life

Cinnabon Waffles

Stay Snatched

Smoked Cheddar Jalapeno Bacon Dip

LeShe Style

Smoked Turkey Neck Soup

© 2017 Biscuits & Savvy

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Spinach Ravioli with Ricotta Bacon Filling
Print Recipe
This Spinach Ravioli with Ricotta Bacon filling will help anyone welcome spring with arms wide open and bellies full. Author: Dene' V. Alexander © 2017 Biscuits & Savvy
    Servings Prep Time
    4-5 1 Hour
    Cook Time
    5 Minutes
    Servings Prep Time
    4-5 1 Hour
    Cook Time
    5 Minutes
    Spinach Ravioli with Ricotta Bacon Filling
    Print Recipe
    This Spinach Ravioli with Ricotta Bacon filling will help anyone welcome spring with arms wide open and bellies full. Author: Dene' V. Alexander © 2017 Biscuits & Savvy
      Servings Prep Time
      4-5 1 Hour
      Cook Time
      5 Minutes
      Servings Prep Time
      4-5 1 Hour
      Cook Time
      5 Minutes
      Ingredients
      Servings:
      Instructions
      1. 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.
      2. 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.
      3. 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.
      4. 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.
      5. Cover the dough and let it rest for 20 minutes.
      6. 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.
      7. 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.
      8. 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.
      9. 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.
      10. Remove the ravioli from the boiling water with a straining spoon and serve with a sauce of your choice. 
      Recipe Notes

      © 2017 Biscuits & Savvy

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      38 comments on “Spinach Ravioli with Ricotta Bacon Filling – Spring Has Sprung!

      1. We love homemade pasta in our house, especially the kids as they know they can get involved with the pasta machine!
        This filling sounds perfect! I love the addition of the herbs! Bacon and cheese and herbs. YUM!

      2. Living in Ohio, I can’t relate to the pollen covered cars … altho I have seen photos, so I logically understand your frustration there. I do know plenty of folks who struggle with allergies during pollen season. My spring time frustrations have more to do w/ the mud season that arrives!

        I love your recipe, you make this ravioli seem so simple to make. I’ve never made homemade pasta and always thought it was this big complicated deal.

      3. I’m in love with this ravioli and not just for the bacon. I love that they’re made with spinach! This is my perfect kind of pasta filled with any type of ingredients I want. Looking forward to making this soon!

        • Dene' V. Alexander

          March 26, 2017 at 8:55 pm Reply

          Thank you, Megan!! That’s what I love about making ravioli at home – you can fill it with anything your heart desires!!

      4. I am mesmerized by the green color! What a beautiful meal for spring!

      5. This year I have learned I have new pollen allergies, and it hasn’t even gotten bad yet! I love food holidays, I’ll totally be celebrating ravioli day 🙂

      6. Such a beautifully dish! The colour is so vibrant! I love when an ingredient like spinach maintains its make up and integrity during the cooking process.

      7. Oh, boy! I bet that bacon really adds a bunch to the ravioli. The color is simply beautiful and I don’t think it needs anything else. Great recipe.

      8. Had no idea national ravioli day even existed. Good to know though. I haven’t had ravioli in years but this looks delicious 🙂

      9. I love ravioli but I have never made them myself. These sound like they have a really fun flavor profile.

      10. I love ravioli and really should make it more often – this recipe gives me the perfect reason! Great flavor combo!

      11. I love ravioli and it’s so nice that you made it with spinach. Looks so pretty! Bacon makes everything better lol

      12. Grrr pollen. On a happy note, What beautiful ravioli this is!!! Green is my favorite color so this is definitely going on my list of things to make. Also…you had me at bacon. Such a perfect recipe to bring in Spring with.

      13. wow fresh ravioli these must be a delight. Nothing like fresh pasta with a wonderful pairing. And the green color is just perfect, loving this dish a lot =-)

      14. Ugh – I have Spring allergies too! This ravioli sounds amazing though and a great way to power through the discomfort! Who doesn’t love fresh pasta?!

      15. yes anything that is worth needs a little work!! Ravioli looks stunning! beautiful color and amazing texture, i bet!! 🙂

      16. What a pretty color. I haven’t made my own ravioli yet. This looks delicious!! I need to try this sooner than later

      17. I’ve not been adventurous enough to make my own ravioli. I need one of those cute frilly cutters! I will pin your recipe for when I get one.

      18. Oh my goodness, this spinach ravioli looks PERFECT! I haven’t had ravioli in quite awhile, but I love how you’ve incorporated spinach into this recipe!

      19. OMG these look perfect and thanks so much for the step by step pictures. I loooove ravioli but hate the frozen ones. I’m definitely going to try your recipe.

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