Handmade ravioli was one of those foods that intimidated me, so I was reluctant to even try to make my own. After all, I don’t own any type of pasta making machines or gadgets, so who can blame me? Well, I conquered my fear, made some muscles and burned some calories and created adorable heart shaped ravioli’s for our Valentine’s Day feast. As it turns out ravioli’s are actually simple to make and beyond amazing to eat!
Flour and Salt Well 1 of 12
Eggs In The Well 2 of 12
Olive Oil In The Well 3 of 12
Mixing With My Fingers 4 of 12
Resting For 15 Minutes 5 of 12
Making the Filling 6 of 12
Rolling the Dough As Thin As Possible 7 of 12
Cutting Out Hearts 8 of 12
Filling With Cheese and Spinach 9 of 12
Wetting The Edges 10 of 12
Sealing Up The Ravioli’s 11 of 12
Ready To Eat! 12 of 12
Spinach & Cheese Ravioli Hearts
I used this recipe from Good. Food. Stories. for the pasta dough.
Spinach and Cheese filling
15 oz container ricotta cheese
1 box frozen chopped spinach, thawed and well drained
1/4 cup parmesan cheese
1 teaspoon italian seasoning
1/2 teaspoon dried basil
salt and pepper to taste
I just put the 2 cups of flour and teaspoon of salt in the bowl of my electric mixer and formed a well. Then I put the 3 eggs and tablespoon of olive oil into the well and began mixing the eggs with my hand, slowly incorporating flour until all the flour had been incorporated. Using the dough hook, I turned the mixer on low and mixed for about 5 minutes. I covered the dough in the bowl with a damp paper towel for 15 minutes and made the filling. Start a large pot of water to boil. Take the pasta dough, tear it in half, and roll it out on a floured work surface. Just roll and roll until the dough is thin enough to pick up without tearing. This is where you get the workout. I gave the second piece to my husband to roll and his came out thinner. Now take a heart shaped cookie cutter and cut your dough into hearts. Place a spoonful of filling into the center of half the hearts, brush the edges with water and place a past heart on top and seal. Boil for 3-5 minutes (the thicker ones took more time, about 6 minutes). Or freeze by laying in a single layer of floured ravioli in an airtight container, then placing a layer of wax paper and adding more ravioli’s on top. Serve with your favorite pasta sauce or olive oil and parmesan cheese.
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