Spinach Ricotta Ravioli with Parmesan Cream Sauce [Food Processor Attachment]

This beloved & comforting classic filled with a rich mix of ricotta, parmesan, and spinach pairs beautifully with our Fresh Tomato Sauce or Parmesan Cream Sauce.

Total Time
Yield
4 servings
Difficulty

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

1 Tablespoon olive oil
10 ounces 284 g fresh spinach
1 pound 454 g ricotta cheese, drained
1 egg
½ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
½ cup 30 g parmesan cheese, freshly grated
14 ounces 415 g {Fresh Pasta Dough}, rolled out to your desired thickness using a pasta roller
1 cup 240 ml {Parmesan Cream Sauce}

Place the olive oil in a large pan over medium heat. Once hot, add the spinach and cook, stirring occasionally, for about 5 minutes. Once all the leaves are wilted, take the pan off the heat. Allow to cool before handling.
Place wilted spinach in a cheesecloth or kitchen towel (a clean apron works too), and squeeze excess moisture out. This spinach water can be discarded.
Fit the Food Processor with the Multi-Use Blade.
Place all ingredients except pasta dough into the Vitamix container and secure the lid.
Start the machine and process for 5–10 seconds or until evenly chopped and desired consistency is reached. Chill filling in an airtight container until ready to use. (Filling can be made up to 2 days in advance.)
Assemble Ravioli:Prepare the dough by using a pasta machine to roll the dough into thin, even sheets, about 1 millimeter thick. If rolling by hand, roll the dough as thin as possible without tearing it, or until you can see the shadow of your hand through it. Keep any additional portions of dough tightly covered with plastic wrap while you work to prevent it from drying out.Dust your work surface and tools generously with semolina flour to prevent the pasta from sticking to anything, including itself.
Place one sheet of your rolled-out pasta dough on the floured work surface. Use a teaspoon, a small scoop, or a piping bag to place mounds of filling on the dough. Leave about a 2-finger-width or 1 - 2 inches of space between each dollop. Lightly brush water around and between each mound of filling. Place a second sheet of pasta directly over the first one, sandwiching the filling. Gently press down around each mound of filling with your fingertips to seal the edges and push out any air pockets.
Use a ravioli stamp, a fluted pasta wheel, or a sharp knife to cut around the mounds of filling to form the raviolis.
To cook the ravioli, bring a large pot of salted water to a rolling boil. Add the ravioli to the boiling water, being careful not to overcrowd the pot. Cook in batches if needed. Raviolis are done when they float to the surface of the water, about 2 - 4 minutes. Gently remove the ravioli with a slotted spoon and toss them immediately into a prepared warm sauce to serve.

Nutrition

Chef's Note

Ravioli filling should never be wet, so draining your ricotta cheese is important: Line a fine-mesh strainer with a few layers of cheesecloth or paper towels, place it over a bowl, and spoon the ricotta into the lining. To freeze uncooked ravioli: arrange in a single layer on a floured baking sheet and place in the freezer until the pieces are solid. Once frozen, transfer to an airtight, freezer-safe bag. They can be stored for up to a month and cooked directly from frozen. Leftover spinach ricotta filling can be used in stuffed shells, lasagna, stuffed mushrooms, etc.! Filling can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.

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