Spinach Ravioli with Ricotta Bacon Filling
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 1Hour
    Cook Time
    5Minutes
    Servings Prep Time
    4-5 1Hour
    Cook Time
    5Minutes
    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

    Share this: