Classic Cheese & Spinach Whole Wheat Ravioli
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesRavioliWholeWheatCheeseSpinachFromScratchHomemadeVegetarian
Nutrition (per serving)
320Calories
18 gProtein
38 gCarbs
12 gFat
2 gSugar
600 mgSalt
Ingredients
- 1 full batch (about 600 g) Whole wheat pasta dough (from earlier recipe)
- 300 g Ricotta cheese
- 200 g (or 100 g frozen) Fresh spinach (cooked & squeezed dry)
- 60 g Parmesan cheese (grated)
- 1 clove minced Garlic
- pinch Nutmeg
- to taste Salt & black pepper
- 1 (optional) Egg (for egg wash)
Method
- Make pasta dough → rest 45–60 min.
- Filling: Sauté garlic in 1 tsp oil 30 sec → add spinach → cook 2 min → cool → squeeze very dry → chop.
- Mix spinach + ricotta + parmesan + nutmeg + salt + pepper → taste & adjust seasoning.
- Roll dough thin (1.5–2 mm) → cut into 8–10 cm squares or use ravioli mold.
- Place 1–1½ tsp filling in center of each square → brush edges with egg wash or water → top with another square → press edges firmly to seal (remove air pockets).
- Cut excess dough → crimp edges with fork for decoration.
- Boil in salted water 3–5 min until floating and al dente → drain gently.
- Serve with brown butter sage sauce, marinara, or olive oil + parmesan — classic cheese & spinach whole wheat ravioli.
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