Spinach Ravioli with Marinara
Prep Time: 35 min
Cook Time: 25 min
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the Pasta:
- 2 ¼ cups (10 ½ ounces) whole wheat flour, extra for dusting
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- water, for sealing the raviolis
Ingredients for the Marinara:
- 1 small yellow onion, diced
- 4 garlic cloves, minced or grated
- 2 tablespoons low sodium tomato paste
- 1 teaspoon crushed red pepper flakes (more to taste)
- 1 – 28 ounce can no salt added crushed tomatoes
- olive oil, as needed
- kosher salt, to taste
- freshly ground black pepper, to taste
Ingredients for the Filling:
- 1 – 10 ounce container Earthbound Farm Organic Baby Spinach
- 1 garlic clove, grated or minced
- 1/2 tablespoon chopped fresh oregano
- 1 cup (8 ounces) ricotta, drained
- 2 ounces Parmesan cheese, freshly grated, divided
- zest of 1 small lemon
- To make the pasta: Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the mound (kind of like a wide volcano). Add the eggs in the center of the well, sprinkle in the salt and drizzle the olive oil on top of the eggs.
- Use a fork to begin whisking the eggs until they are combined, then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.
- Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until it is smooth and elastic and springs back when pressed.
- Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
- To make the marinara sauce: Heat approximately 2 tablespoons of olive oil in a medium saucepan or Dutch oven over medium heat. Once the oil is hot and shimmering add the onion and garlic and cook for 3 to 4 minutes or until the onion is translucent and the garlic is aromatic.
- Stir in the tomato paste and crushed red pepper flakes and cook for 2 to 3 minutes until the tomato paste is a deeper, darker red color. Carefully pour in the crushed tomatoes and lower the heat. Let the sauce simmer gently, stirring occasionally, until it has thickened. Taste and season with salt and pepper before using.
- To make the filling: Put the spinach in a large, dry sauté pan over high heat. Cook, stirring frequently, until wilted. Remove from the pan and place in a piece of cheesecloth, a clean kitchen towel or a few paper towels and carefully (it’s hot!) squeeze out as much liquid as possible.
- Roughly chop the spinach and place in a medium mixing bowl along with the garlic, oregano, drained ricotta, ¾ of the grated parmesan and lemon zest and stir to combine. Taste and adjust with more garlic, oregano and lemon if desired.
- To make the raviolis: Bring a large pot of salted water to a boil.
- Divide the pasta dough into 4 pieces. Working with one piece at a time (keep the others covered so they don’t dry out), use a rolling pin or pasta machine to roll the dough into a rectangle that is approximately 2 millimeters thick. Cut into 2 inch wide strips using a fluted pastry cutter, pizza cutter or sharp knife.
- Spoon 1 tablespoon dollops of the filling on one of the pasta strips, leaving at least 1 inch between each dollop.
- Use a pastry brush or your fingers to slightly dampen a circle around the filling then carefully lay another strip of pasta over the top. Press all around the filling to create a seal and then use the cutter to cut into raviolis. Alternatively, you can use a ravioli press if you have one.
- Once all of the raviolis are formed, drop them into the boiling water and cook for 3 to 4 minutes or until the pasta is just tender. Use a spider or slotted spoon to remove the raviolis and transfer them to 4 bowls for serving.
- Top the raviolis with ¼ cup of marinara sauce and the remaining freshly grated parmesan cheese.