Spinach & Artichoke Ravioli
Updated: 3 days ago
Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
These homemade spinach and artichoke ravioli are filled with a creamy blend of sautéed spinach, artichoke hearts, garlic, ricotta, and Parmigiano Reggiano. Tossed in brown butter and finished with lemon-garlic panko breadcrumbs, fresh Italian parsley, and more Parmigiano, this handmade pasta is inspired by the flavors of classic spinach and artichoke dip.
Ingredients
Pasta Dough:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
Filling:
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
14 oz. can quartered artichokes
3 oz. fresh baby spinach
1 cup whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
Salt & pepper to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Spinach & Artichoke Ravioli:
2 dozen spinach & artichoke ravioli
4 tbsp. salted butter
1/3 cup lemon-garlic panko breadcrumbs
1 tbsp. Italian parsley, finely chopped
Directions:
Lemon-Garlic Panko Breadcrumbs:
Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
Add the panko breadcrumbs and salt; toast until golden brown.
Stir in the juice of 1/2 lemon. Continue to toast over low heat for about 2-3 more minutes until crispy.
Spinach & Artichoke Ravioli:
Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.
For the filling, heat the olive oil in a medium-sized pot over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the quartered artichokes, salt and pepper. Sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart. Add the spinach and cook for a further 3-5 minutes. Remove from heat and stir in ricotta and Parmigiano cheese.
Add the spinach & artichoke mixture to a blender and blend for about 10 seconds until somewhat smooth. Add more salt to taste. Add the mixture to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.
Bring a large pot of water to a boil. Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Remove the pan from the heat and set aside.
Once the water comes to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.
Strain the ravioli and add it to the sauté pan with the brown butter and 1/4 cup pasta water. Toss over low heat until combined.
Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.
Want to make your own handmade pasta? 🍝
My beginner-friendly guide, Pasta Making 101, walks you through making fresh egg pasta from scratch, with step-by-step instructions and photos for five classic pasta shapes, bonus video tutorials, troubleshooting tips, and more.
Shop My Pasta Kitchen
These are some of my favorite tools for making handmade pasta and preparing my favorite pasta dishes at home!
Pasta Making Tools
My Kitchen Essentials
Affiliate disclosure: I may earn a commission from qualifying purchases at no additional cost to you.
Comments