Ricotta Ravioli with Spinach & Hazelnut Sauce

Homemade ricotta ravioli with spinach and hazelnut sauce is the perfect Sunday dinner! It is a well balanced dish with some tang from Parmesan cheese, a tart squeeze of lemon juice, a subtle hit of nutmeg and a nutty touch of hazelnut. Making homemade pasta is not as difficult as it may sound and the results are so much more rewarding, especially making it together with your family members. My son always volunteers to roll pasta dough with a pasta machine 🙂

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For filling

  • 2 cups fresh ricotta
  • 1/4 cup toasted hazelnuts, chopped, divided
  • 1/2 teaspoon nutmeg
  • 1 lemon, zest
  • salt and freshly ground pepper

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For sauce

  • 3/4 cup toasted hazelnuts, chopped, divided
  • 1 lemon, juice
  • 4 cups spinach, loosely packed
  • 1 clove garlic
  • 1/2 cup grated parmesan cheese, plus extra for garnish
  • 1/2 cup olive oil
  • salt and freshly ground pepper

For pasta

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  1. Make pasta. Place flour in a mound on a clean surface. Make a well in the centre. Add eggs. Gently whisk with a fork, using your other hand to secure the walls. Draw in the flour as you go.
  2. Bring the dough together. Knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 30 minutes to rest.
  3. Make filling. In a small bowl, mix together ricotta, hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.
  4. Make sauce. In a food processor, combine hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
  5. Make ravioli.  Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine.
  6. Repeat 6 more times, folding the dough into thirds and turning it 90 degrees until it’s smooth and the same width as the machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm-thick. Repeat with the remaining 3 dough portions to make another 6 sheets.
  7. Place one prepared pasta sheet on a well-floured work surface. Place heaped teaspoons of filling at 5cm intervals, in 2 rows, on the sheet leaving a 2cm border around edges.
  8. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets.
  9. Cut between the filling to make 5cm-square ravioli. Transfer the ravioli to a tray lined with floured non-stick baking paper. Continue with the remaining pasta and filling.
  10. Cook the ravioli in a large saucepan of salted boiling water for 3-4 minutes or until al dente. Strain and transfer to serving bowls with a dollop of spinach and hazelnut sauce and sprinkle of parmesan cheese.

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Recipe adopted from Food network


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