Homemade Ravioli with Spinach and Ricotta Filling (Polish-Modern) - photo 1
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Homemade Ravioli with Spinach and Ricotta Filling (Polish-Modern)

Pikantne Main Dishes Pizza and Pasta 70 min Hard 27 wyświetleń ~25.38 PLN * - (0)
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Description

Delicate ravioli made from thin egg pasta filled with a creamy filling of fresh spinach and ricotta. The dish combines Italian technique with a Polish approach to seasonal ingredients — fresh spring spinach, lemon zest for brightness, and butter drizzled with sage for an aromatic twist. Visually, it features a light green filling enclosed in golden pasta, served with nutty brown butter and grated Parmesan (optional). It works well as an impressive main course for a family lunch, a romantic dinner, or a spring gathering — the lightness of the filling pairs nicely with delicate white wine or a sparkling non-alcoholic beverage.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 400 g
  • Chicken egg 5 szt. (~300 g)
  • Spinach 400 g
  • Ricotta 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Butter 50 g
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parmesan 50 g
  • Sage 30 g
💰 Szacowany koszt dania: ~25.38 PLN (6.35 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pasta (dough)

1

Prepare a mound of flour on a large countertop: sift the flour onto a clean surface, form a heap, and create a deep well in the center (like a crater). Crack 240 g of eggs (4 pieces — leave one for later for the filling) into the well. Start mixing with a fork from the inside, slowly pulling the flour from the sides into the center until a thick paste forms. When the mixture becomes too dense, use your hands to gather the flour so that the entire egg is absorbed. Knead the dough vigorously for 8-10 minutes until it is smooth, elastic, and no longer sticky to your hands. If it is sticky, add 10 g of flour at a time; if too dry, moisten your hands with a little water.

Ingredients: Wheat flour
Use a wide, clean wooden countertop or table. A rolling pin or a mixer with a dough hook works best. Do not knead too briefly — the dough must become elastic; check if it sticks to your hands.
2

Form a ball from the dough, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature — this resting period will allow the gluten to relax and make rolling easier. In the meantime, prepare the filling.

Ingredients: Wheat flour
Cover the bowl with a dry cloth or plastic wrap. Do not put the dough in the fridge — cold dough is harder and more difficult to roll out.

Filling

3

Heat a large pot of salted water. Add the spinach in batches to the boiling water and blanch for 1-2 minutes, until the leaves wilt and take on a vibrant green color. Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process. Once cooled, squeeze out the excess water with your hands or transfer to a clean cloth and wring it out tightly — only moist, but not wet leaves should remain.

Ingredients: Spinach, Salt
Use a large sieve or strainer for draining. Blanching is a quick process — do not cook for too long, the leaves should remain juicy green.
4

Chop the drained spinach finely. In a medium skillet, heat the canola oil, add the finely chopped onion, and sauté over medium heat for 4-5 minutes until it becomes translucent. Add the minced garlic and sauté for 30 seconds just to release the aroma (be careful not to burn it). Add the chopped spinach, sauté for 1-2 minutes, stirring to evaporate the excess moisture. Transfer all the ingredients to a bowl and set aside to cool.

Ingredients: Rapeseed oil, Onion, Garlic, Spinach
The best pan is 24-28 cm. Use a wooden spoon for stirring; add garlic briefly, as it burns quickly.
5

To the cooled spinach, add ricotta, 60 g of egg (1 whole), grated lemon zest (from about 1/2 lemon), 2 g of pepper, and salt to taste (about 1-2 g). If you are using Parmesan, add 20-30 g to the mixture. Stir with a spoon until the mixture is homogeneous — it should be creamy, slightly firm, but not watery. Taste and season carefully: the filling should be pronounced but not overly salty (salt will enhance the flavor of the ricotta).

Ingredients: Ricotta, Lemon, Black pepper, Salt, Parmesan
Use a large bowl and a rubber spatula. If the filling is too runny, add 20-30 g of pressed cottage cheese or more parmesan. The filling should be slightly thick so that it doesn't leak during cooking.

Shaping and cooking

6

Divide the rested dough into 4 pieces. Keep one piece covered. Roll out the remaining pieces with a rolling pin into a thin sheet (about 1-2 mm) or pass it through a pasta machine, gradually narrowing the roller settings. A thin layer will help cook the ravioli gently.

Ingredients: Wheat flour
If you don't have a pasta machine, roll it out thinly on a floured surface. Use additional flour for dusting while working, but don't overdo it — too much flour will dry out the edges.
7

On the rolled-out sheet of pasta, form small portions of filling with a spoon (about 12–14 g per ravioli). Leave about 3 cm of space between them. Moisten the edge of the dough with water or beaten egg (you can use the rest of the eggs as glue). Cover with a second strip of dough and gently press around the filling with your fingers, removing any air bubbles. Cut out the ravioli using a mold, knife, or glass (about 6 cm in diameter). Seal the edges thoroughly with a fork or a special mold.

Ingredients: Wheat flour, Ricotta, Spinach
Use a silicone brush to moisten the edges. Work on a lightly floured surface. If you don't want to cut out circles, you can shape rectangular dumplings.
8

In a large pot, bring water to a boil with 10 g of salt. Add the ravioli in batches (first test one), and cook for 3-4 minutes from the moment they float to the surface — the pasta should be soft but firm. Remove with a slotted spoon to a plate or directly to the pan with butter.

Ingredients: Salt
Use a large pot (at least 4-5 l) and a strong boil. Cook in batches so that the water temperature does not drop too much.

Sauce and Serving

9

In a skillet, heat the butter over medium heat. When the butter starts to foam and turns light golden (2-3 minutes), add the sage leaves and fry for 30-40 seconds until they become crispy and the butter takes on a nutty aroma. Remove the skillet from the heat just before it darkens — the butter can burn quickly. Toss the cooked ravioli into the skillet and gently mix to coat them in the butter. Add a teaspoon of lemon juice (from the remaining lemon) and gently mix.

Ingredients: Butter, sage, Lemon, Parmesan
Use a pan with a diameter of 24-28 cm. Be careful when browning the butter — watch the color and smell (nutty, not burnt). Additionally, you can add parmesan before serving.
10

Serve the ravioli hot: arrange 6-8 pieces on a plate, drizzle with brown butter and sage, sprinkle with freshly grated Parmesan (optional) and a bit of freshly ground pepper. Add a few drops of lemon juice if you want a more tangy touch.

Ingredients: Parmesan, Black pepper, Lemon, Butter
The best dishes are shallow bowls that hold the sauce. Additionally, you can serve a crunchy salad with young leaves and rhubarb for a spring contrast.

Fun Fact

💡

Stuffed pasta has a long history in Europe; although we associate it with Italy, in Poland there are analogies in the form of pierogi and uszka. This dish combines the ravioli technique with local flavors — ricotta can be replaced with Polish twaróg, creating a hybrid of two traditions.

Best for

Rodzinny obiad Romantyczna kolacja Wiosenne przyjęcie

Tips

🍽️ Serving

Serve immediately after preparation, while the ravioli are still hot and soft. Serve on warm plates to keep the dish at temperature longer. A light salad of young leaves, cucumber, and radish or pickled lemon for contrast pairs well as a side. For a bolder version, sprinkle more Parmesan just before serving.

🥡 Storage

Unpressed filling can be stored in the refrigerator for up to 24 hours. Ready uncooked ravioli can be frozen on a tray (spread out, not touching), and after freezing, transferred to a bag; cook them straight from frozen — add 1-2 minutes to the cooking time. Cooked ravioli can be stored for up to 48 hours in an airtight container and gently reheated in a pan with butter.

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