Last week I promised to share the recipe for the spinach artichoke ravioli that I served with my creamy gorgonzola sauce… So, here it is!
We got another big bunch of spinach in our CSA share last week, so I decided to take the opportunity to stock my freezer with some more filled pasta. This time, instead of stuffed shells, I thought it would be fun to make ravioli. I didn’t just want spinach ravioli, though, since I already stocked my freezer with spinach stuffed shells. My mind started to wander in the direction of spinach artichoke dip, which is one of my favorites, so I decided to take that flavor combination and use it in my ravioli filling!
I also decided to try making the pasta dough with some whole wheat flour. I used my “standard” recipe from The North End Italian Cookbook and substituted white whole wheat flour for half the flour in the recipe. It turned out quite well, and I didn’t even really notice the whole wheat flour. Next time I might attempt a 100% whole wheat pasta dough. I’ll let you know how it goes!
Spinach Artichoke Ravioli
(Adapted from The North End Italian Cookbook)
For the fresh pasta dough:
- 3 cups all purpose flour
- 3 cups white whole wheat flour
- Pinch salt
- 3 eggs
- 1 cup boiling water
For the filling:
- 1 bunch of spinach, thick stems removed
- 2 – 14.5 ounce cans of artichoke hearts, drained
- 32 ounces part-skim ricotta cheese
- 3 eggs
- Kosher salt
- Freshly ground black pepper
To make the pasta dough, combine the all purpose flour, white whole wheat flour, and salt in a mound on a clean surface. Form a well in the center of the flour and add the three eggs. Use your fingers to break up the eggs and gently mix in the flour until the mixture is crumbly.
Gradually add the boiling water, a small amount at a time, until the dough comes together. Once the dough comes together, knead for about 8 – 10 minutes, until the dough is smooth. Pat the dough with a small amount of water and place it in a bowl, covered with a moist kitchen towel, to rest for 30 minutes.
While the dough rests, prepare the filling. Combine half of the spinach and half of the drained artichoke hearts in a food processor and pulse until finely chopped. Transfer to a large mixing bowl and repeat with the remaining spinach and artichoke hearts. Add the ricotta cheese and eggs to the spinach and artichoke mixture. Liberally season with salt and pepper, and stir to combine. If the mixture seems to wet or runny, transfer to a fine mesh strainer and allow to drain for 10 – 15 minutes.
Divide the pasta dough into small amounts and roll into sheets. Spoon tablespoons of the filling onto a sheet of pasta and cover with a second sheet of pasta. Press the top sheet of pasta down to remove any air bubbles and cut apart the ravioli with a ravioli maker or a pastry cutter.
To freeze the ravioli, freeze them in a single layer on a large baking sheet. Then, transfer them to bags or tupperware containers and return to the freezer. There’s no need to thaw when you’re ready to serve the ravioli, simply cook them from frozen!
To prepare the ravioli, bring a large pot of salted water up to a boil. Cook the ravioli for about 10 minutes, pressing them back down into the boiling water if they begin to float. Drain and serve with your favorite sauce.
I transferred the drained ravioli to the pan with my creamy gorgonzola sauce and cooked them in the sauce for an additional minute or two. Then, I topped them off with a bit of freshly chopped basil.