Spinach and Mozzarella Homemade Ravioli (Makes ~24 ravioli — serves 4 with leftovers)

Instructions

1. 1

   Make the pasta dough:

2. 2

   On a clean work surface, mound the flour and make a well in the center. Crack eggs into the well, add olive oil and salt.

3. 3

   Using a fork, whisk eggs gradually incorporating flour from the edges until a shaggy dough forms. Knead ~8–10 minutes until smooth and elastic. If dough is too dry, add 1 tsp water; if too sticky, add a bit more flour.

4. 4

   Wrap dough in plastic and rest 30 minutes at room temperature.

5. 5

   Prepare the filling:

6. 6

   If using fresh spinach, sauté spinach in a dry nonstick pan over medium heat just until wilted; remove, let cool, then finely chop. If using frozen, ensure well drained and chopped.

7. 7

   In the same pan add a quick splash of broth or 1 tsp oil, sauté shallot 1–2 minutes until soft, add garlic 30 seconds, then combine with chopped spinach in a bowl. Let cool slightly.

8. 8

   Stir in mozzarella, grated Parmesan, ricotta (if using), nutmeg, and season with salt and pepper. The mixture should be moist but not watery—squeeze excess liquid if needed. Chill 10–15 minutes to firm filling.

9. 9

   Roll the dough:

10. 10

    Divide rested dough into 4 pieces. Keep unused portions covered.

11. 11

    Roll each piece with a pasta machine to about setting 5–6 (thin but not translucent) or by hand to a long rectangle ~1.5 mm thick. Dust with flour to prevent sticking.

12. 12

    Lay one sheet on a floured surface. Brush small mounds of filling (about 1–1½ tsp each) spaced ~1½–2 inches apart. Brush around each mound with egg wash or water.

13. 13

    Lay a second sheet on top, pressing gently around each mound to seal out air. Use a ravioli cutter, knife, or cookie cutter to cut ravioli. Press edges firmly to seal; crimp with fork if desired. Transfer to a floured tray and dust with semolina.

14. 14

    Cook the ravioli:

15. 15

    Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes for fresh ravioli (they float when done). Time varies with thickness—check one to ensure filling is heated and pasta cooked.

16. 16

    Remove with a slotted spoon to a warm serving pan.

17. 17

    Serve:

18. 18

    Toss cooked ravioli gently with a drizzle of olive oil or a light butter alternative to prevent sticking. Serve with your choice of sauce:

19. 19

    Simple tomato basil sauce

20. 20

    Light garlic‑olive oil and lemon sauce with chopped parsley

21. 21

    Brown butter sage (use sparingly for low-fat)

22. 22

    Or ladle over warm low-sodium broth for a lighter presentation

23. 23

    Garnish with fresh basil/parsley and grated Parmesan.

24. 24

    Mild, creamy mozzarella balanced by savory Parmesan and bright spinach, with a hint of nutmeg for warmth. Sauce choice can shift it lighter (olive oil + lemon) or richer (tomato).

25. 25

    Use part-skim dairy and minimal added fat; choose whole-grain or alternative flours if desired. Fresh garlic, spinach, and optional turmeric-forward sides can increase anti-inflammatory benefits.

26. 26

    Uncooked ravioli can be frozen in a single layer on a tray until firm, then bagged for up to 2 months. Cooked leftovers keep 2–3 days refrigerated.