Pasta: Ravioli with ricotta and spinach
Ravioli ricotta e spinaci - my favorite pasta
Ravioli - who doesn't know them? Probably one of the best-known pasta shapes of all. Alongside spaghetti and tagliatelle, they are real pasta classics that we all had on our plates as children. Whether it's vegetable ravioli such as spinach or pumpkin ravioli, truffle ravioli or ravioli filled with meat, (almost) everyone loves them. And even if it's debatable whether the noodles originally come from China or Italy, one thing is clear: ravioli are a culinary hit!
What are ravioli actually?
Unlike their relatives such as spaghetti or tagliatelle, ravioli come with their own little surprise - they are filled! And with whatever you fancy: spinach and ricotta, various vegetables, meat, fish, cheese or mushrooms. There are virtually no limits to your imagination (and taste).
A real highlight is the filling alla Genovese - a recipe from Genoa with veal, sweetbreads, breadcrumbs, parmesan, chard, egg and a good pinch of spices. But even the simpler versions have it all: spinach, ricotta, a little egg, nutmeg and Parmesan - and you have one of the most delicious pasta varieties ever. My favorite? Without a doubt: spinach ravioli. It simply always works!
By the way: "Ravioli" is the plural. A single one is called a raviolo. They are also available in XXL - so one is almost enough for a whole meal.
Pasta fresca!
The exciting thing is that many cultures are familiar with filled dumplings. In Germany, for example, they are known as Maultaschen, in Austria as Schlickkrapfen, in Poland as Piroggen and in China as Jiaozi. Dough is filled, cooked - and loved - all over the world.
Canned ravioli - a cult dish?
Hand on heart: who hasn't heard of canned ravioli in tomato sauce? Maggi introduced them to Germany in 1958 to meet the booming Italian tourism of the time and the growing demand for Italian dishes. Due to the fact that not every household had a fridge at that time, a way had to be found to bring a pasta dish onto the market that could be easily preserved and consumed. Since then, canned ravioli has been a childhood memory for many. In 2007, around 40 million cans were sold in Germany alone.
And let's be honest: ravioli, as we know it from Italy or good Italian restaurants, has very little to do with canned ravioli. Even if it is undisputed that the famous canned pasta has cult status for many.
Homemade is unbeatable
If you can find fresh ravioli in the delicatessen, maybe even around the corner from you - great! But homemade is simply next level in terms of taste. And yes, a pasta machine makes life easier. The dough becomes wonderfully thin, rolling it out becomes a ritual and the anticipation grows with every sheet of pasta.
By the way: children love making pasta themselves! I've already cooked ravioli and other pasta together with lots of little amateur chefs, and it was great fun every time. Children automatically learn to appreciate good food while having fun. And it tastes better anyway!
You can use a ravioli board to make the small dumplings a little faster
Sure, a ravioli board makes it easier. Simply place the sheets of dough on top, add the filling and place the next sheet of dough on top. Now press down firmly with a rolling pin and seal. That's it! La pasta è pronta!
But it also works without a ravioli board: Simply roll out the dough thinly, place walnut-sized portions of filling, cover with a second sheet of dough, press the edges down firmly (with a fork, for example, to create the characteristic pattern) - and voilà: homemade ravioli!
Served with melted sage butter or a fruity tomato sauce - ravioli love both. Serve with freshly grated Parmesan cheese - soul food is ready!
Because ravioli with spinach and ricotta is one of my absolute favorite dishes and because it's so much fun to make with children, I'm sharing my recipe with you here. Simply download it, get started together and enjoy.
I hope you enjoy cooking - and of course buon appetito! 🍝