You will be surprised how easy it is to make delicious, homemade ravioli for your family! This recipe features a filling of ricotta cheese, mozzarella and baby spinach. Serve these yummy ravioli whenever you are in the mood for comforting Italian dishes. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Spinach And Ricotta Ravioli Spinach And Ricotta Ravioli Recipe | RecipeSavants.com PT1H15M Serves 4 Ingredients: 1 Cup Ricotta Cheese 1 Cup Shredded Mozzarella Cheese 1 Cup Baby Spinach 1 Small Bunch Fresh Parsley 1 Large Egg 5 Large Eggs 3 Cups All-Purpose Flour 3 Tablespoons Warm Water 2 Tablespoons Extra-Virgin Olive Oil 2 Tablespoons Sea Salt 0.5 Teaspoon Granulated Sugar 0.5 Cup Parmesan In a stand mixer with hook attachment on low speed, add 4 large eggs one at a time. Gradually add flour, water, oil, 1 teaspoon salt and sugar and mix until it forms a soft dough ball. On a lightly floured work surface, turn out the dough and knead until it becomes smooth & elastic. Wrap the dough in a sheet of plastic wrap and let it set for 10 minutes. Coat the inside of a large bowl with cooking spray and add the dough ball. Cover with a sheet of plastic wrap and a kitchen towel and let it rest for 30 minutes. Line a sheet pan with parchment paper, sprinkle with a dusting of flour and set aside. Slice dough ball into quarters and work with one piece at a time, leaving the others covered in the bowl. In a stand mixer with sheet pasta attachment, form dough into a rectangle and roll out the dough on the largest setting. Repeat 2 more times, reducing to the lowest setting. Lay dough sheet on cutting board. In a small bowl, whisk remaining egg. With a pastry brush, brush egg wash around edges of dough sheet. Add 1 teaspoon of filling along bottom half of dough sheet at least 1 1/2 inches apart. Fold dough over to meet end to end. With a ravioli cutter, roll dough into squares and around all 4 edges. Release and press around edges to ensure a proper seal. Transfer ravioli to prepared sheet pan. Repeat with remaining dough balls. In a medium stockpot over medium-high heat, fill 2/3 way with water and remaining salt. After the water comes to a boil, add ravioli and stir well. Cook uncovered until ravioli float to the top, about 4 minutes. With a slotted spoon, transfer ravioli to a large serving platter and garnish with shredded Parmesan.

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