Homemade Ravioli with Spinach and Ricotta Cheese

Homemade ravioli filled with fresh ricotta cheese and organic baby spinach

If you are looking for an easy-to-follow recipe to learn the art of making stuffed pasta, 
you've come to the right place

Last week I posted my recipe on how to make basic homemade pasta. Today I'm using that recipe to prepare handmade ravioli with spinach and ricotta cheese.
As I said for the tagliatelle, making stuffed pasta is actually easier than you might think. All you need are a rolling pin, or pasta maker, a ravioli cutter, about two hours of your time, and some passion... or as we say in Italian, some "voglia di fare" (willingness to do it!).
Even if making ravioli can be a bit time consuming, it's really rewarding. Freshly made ravioli, filled with organic baby spinach and delicate ricotta cheese are simply amazing.
So when you have some free time, and feel like experimenting something new, here is a great activity for you. Maybe your kids can join in the fun too!
With this recipe you can make around 45 ravioli, 2.5 inches in diameter, serving at least 4 people.
For the sauce, I suggest drizzling the ravioli with sage infused melted butter and sprinkled with lots of fresh grated Parmesan cheese. This way the sauce will not take away any of the ravioli delicate flavor. Buon appetito!

Ingredients: to make around 45 ravioli, 2.5 in diameter, serving 4
for the pasta:

• 400 gr flour
• 4 eggs

for the stuffing:

• 10 oz (280 gr) of fresh organic baby spinach 
• 8 oz (225 gr) ricotta cheese (I used whole milk)
• 1 egg
• 1/2 cup (25 gr) of freshly grated Parmesan cheese
• 1/4 teaspoon of grated nutmeg grated
• salt

Preparation time: about 2 hours
Directions:
1. Prepare the dough  following this recipe.

2. For the stuffing: cook the spinach in boiling water until tender. It should take only a few minutes.
Drain the spinach and try to squeeze as much water out as you can.

3. Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.

4. Divide the pasta dough in two parts. Keep the half that you are not using in the plastic wrap.
Roll the dough in a thin layer, about 1/8 of an inch, or as thin as you can. When you roll, always make sure the pasta doesn't stick to the counter. Move and rotate the dough as necessary.

5. Cut the dough halfway. Using your cutter and starting from one end, measure and mark (do not cut) the distance between the ravioli, on half of the dough only. You should be able to get 20-22 ravioli. Place about one teaspoon of filling on the pasta in the middle of each of the ravioli At this point you should used only half of the ricotta/spinach filling.

6. Place the other half of pasta, and press down around the filling with your fingers. You want to get most of the air out so that your ravioli will seal nicely.

7. Cut the ravioli using your cutter. Set aside on parchment paper lightly floured. Make sure the ravioli don't touch each other or they will stick together.

8. To cook: bring a large pot of salted water to a boil. Cook the ravioli for a couple of minutes after they start to float. This time is based on how thin/thick you made the pasta.Taste before removing the ravioli from the water. Serve immediately with your favorite sauce.

Enjoy!

Cannelloni Pasta with Spinach and Ricotta Cheese

Make your holiday dinner special with this classic Italian cannelloni pasta stuffed with creamy spinach, delicate ricotta and rich besciamella sauce. 

Your family and dinner guests will be wowed by this classic and traditional Italian primo piatto, perfect for your holiday meal: cannelloni pasta stuffed with delicate ricotta cheese and fresh, organic baby spinach.
And today I will share you my secret to make this cannelloni creamier than (maybe) you have ever eaten. You are probably familiar with besciamella, right? The heavenly creamy, rich, white sauce, used in lasagna and other oven baked pasta. I not only use besciamella sauce to cover the cannelloni before baking them, but I make some extra and add it to the ricotta and spinach filling. The inside of each cannellone will be soft and moist, creamy and cheesy. Yes! So much better this way.
Happy Holidays!

Ingredients: to make around 16 cannelloni, serving 4-5

• around 16 cannelloni pasta, or lasagna pasta (a little less than one box)
• 12 oz (340 gr) fresh, organic baby spinach
• 2 garlic cloves
• 1 tablespoon of unsalted butter
• 10 oz (280 gr) of ricotta cheese (I used whole milk)
• 1 egg
• around 5 tablespoons of Parmesan cheese (divieded)
• salt

for the besciamella sauce:

• 3.5 cups (825 ml) milk
• 3 tablespoons of unsalted butter
• 1/2 cup (75 gr) of all-purpose flour
• salt, nutmeg

Preparation time: one hour
Directions:

1. Simmer the spinach in slightly salted water for about 5 minutes.

2. Prepare the besciamella sauce using the quantities above and following this recipe
3. Drain well the spinach and cut in pieces. In a pan, saute' the garlic cut in slices with one tablespoon of butter. Add the drained spinach and salt to taste if necessary. Saute' for a couple of minutes, to remove the extra water and give the butter-garlicky flavor to the spinach.

4. In a bowl, mix together the spinach (I removed the garlic) with the ricotta cheese, the egg, and around 3 tablespoons of Parmesan cheese. Stir in one cup of besciamella sauce.

5. Preheat the oven to 375º F (190º C). Drizzle a couple of tablespoons of besciamella sauce on the bottom of a baking pan. Using a small spoon or a piping bag, fill the cannelloni pasta with the ricotta and spinach filling, and place them on the baking dish. It might get messy, but that's not a problem. Everything will be covered up with white sauce. You can always make your piping bag using wax paper or a sandwich bag, with one corner cut.

6. Cover the cannelloni with the remaining besciamella sauce. Sprinkle with the remaining Parmesan cheese. Bake covered for 10 minutes. Uncover and finish cooking for 15 more minutes, until the cheese on top is melted and golden, and the pasta is fully cooked.

Serve hot! Buon appetito

Linguine with Creamy Shrimps and Spinach Sauce

Rich, garlicky, wholesome and so delicious:

this pasta with shrimps and spinach in a creamy tomato sauce will not disappoint you!

Are you looking for a great seafood pasta recipe that is quick, easy and really delicious? If so, you are in the right place!
This linguine pasta with creamy shrimps and spinach sauce is the perfect one-dish meal for a weekday family supper as well as a fun dinner with friends. The sweet flavor of the shrimps and the wholesome fresh spinach perfectly combine with a rich and creamy tomato sauce. You will love it!
I made this many, many times and it's always welcomed at the dinner table. And it won't take you more than half an hour to prepare it. I generally use fresh shrimps, but you can also use frozen ones. I don't have many things in my freezer (with the exception of a lot of ice-cream!), but one bag of shrimps is always there, just in case I can't make it to the market and would like to indulge in a special meal.
Here is the recipe for you:

Ingredients: serves 4 people

• 3 tablespoons of olive oil
• 1 garlic clove, crushed or minced (I minced half, and crushed the other half so I can remove it from the sauce when ready)
• 3 oz (85 gr) fresh baby spinach
• 3/4 lb of shrimps, clean
• 1 can (about 14 oz, 400 gr) of whole tomatoes, crushed
• 1/3 cup (80 ml) of whipping cream
• 12 oz (340 gr) of linguine pasta ( I use Barilla)

Preparation time: 30 minutes
Directions:

 1: Heat the olive oil with the garlic in a large skillet over medium heat. Add the baby spinach and cook for a couple of minutes.

2:  Bring a large pot of salted water to a boil (where you will cook the pasta). Cut most of the shrimps in pieces, and leave a handful uncut. Add to the skillet. Sprinkle with salt, and let saute' for a few minutes until the shrimps turn pink.

3: Add the crushed tomatoes, and adjust with salt. Let simmer over medium-low heat for another 10 to 15 minutes.  When the sauce is almost ready, stir in the final touch: the whipping cream. It will make the sauce creamy and rich. Let it simmer for a few more minutes.

Step 4: While the sauce is simmering, cook the linguine. Al dente, right? I always set the timer for 1 minute less than the box indicates, and always taste before draining. Drain the pasta, add it to the skillet and mix well. Serve immediately.

Let me know how your linguine pasta turned out! My boys loved it.

Buona serata.

Tartines with Veggies and Goat Cheese

Make a tasteful appetizer or a quick and light dinner with these perfectly crispy and savory tartines

It's late and you are exhausted after a long day at work. For sure you don't feel like spending too much time around the stove. Here is an amazing idea for a super fast, light and healthy dinner. These tartines topped with organic spinach, roasted red peppers, kalamata olives and goat cheese are your answer!

Also, this open-faced sandwiches could be also cut in smaller pieces and served as a deliciously enticing appetizer. Perfectly crispy and oh-so delicious!


Ingredients: making 8 slices (2-3 servings)

• 8 slices of French or rustic freshly baked bread 
• extra virgin olive oil
• 1 garlic clove
• 2 handful of fresh baby organic spinach
• about 8 oz grilled red peppers (jar)
• about 16 kalamata olives
• 4 oz goat cheese

Preparation time: 15 minutes

Directions:
Step 1: Quickly grill the slices of bread, sprinkled with olive oil, on both sides. Over medium-high heat should only take a couple of minutes.

Step 2: Brush each side with garlic - cut the clove in half to make it easier.

Step 3: On each slice, place some spinach cut in pieces. Top with few strips of red peppers, a couple of olives (cut in half) per slice. And top with a thick slice of goat cheese.

Step 4: Place the tartines on a baking sheet and bake on the top shelf at 400 degrees for about 5 minutes. Serve hot or at room temperature. Delicious :-)