Eggless Spinach and Ricotta Ravioli

Ravioli is my go to dish at any Italian restaurant, and making it fresh at home is even better. I prefer it without eggs, and this dough works beautifully.

The secret is fine roasted semolina or chiroti rava mixed with 00 flour. If you can make chapati or paratha, you can make this. The filling is spinach, basil, nutmeg and ricotta.

Eggless Spinach and Ricotta Ravioli

Quick Details
Serves: 4
Time: about 1 hour
Diet: Eggless

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Course Main Course

Cuisine Italian

Ingredients

  

For the dough

• 3/4 cup fine semolina roasted, or chiroti rava
• 1 cup 00 flour
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup water about, added in parts

For the filling

• 1 1/2 tablespoons oil divided
• 1 teaspoon red chilli flakes
• 300 g spinach finely chopped
• 100 g basil chopped
• 1 teaspoon black pepper
• 1/2 nutmeg grated
• ricotta cheese I used Mooz
• 1 teaspoon salt

To cook and serve

• 8 cups water for boiling
• 1 teaspoon salt
• pasta sauce of your choice
• Parmesan freshly grated
• basil shredded

Instructions

 

• Make the dough. Mix the semolina, 00 flour, turmeric, salt and olive oil. Add water in parts and knead into a firm round. Rest until ready to roll.
• Cook the spinach. Heat 1 tablespoon of oil, add the chilli flakes and spinach, add 1/2 tablespoon more oil and cook until reduced.
• Make the filling. Add the basil, pepper, nutmeg, ricotta and salt. Mix well.
• Shape. Divide the dough into 4 and roll each piece thin. Portion the filling, fold the dough over and cut with a pasta cutter or cookie cutter.
• Boil. Bring the water to a boil with the salt. Add the ravioli and lift them out when they float.
• Serve. Spoon pasta sauce onto a plate, add the ravioli, top with more sauce, Parmesan and basil.

Video

Keyword Eggless Ravioli, Spinach Ricotta Ravioli, Homemade Pasta

Tips for the Best Eggless Spinach and Ricotta Ravioli

• Knead the dough until it forms a firm, smooth round, then let it rest.
• Roll the dough thin, right to the edges of the board.
• Cook the spinach until all the moisture is gone so the filling is not watery.
• The ravioli are done as soon as they float to the top.

Storage

Uncooked ravioli can be frozen on a tray, then bagged. Cook from frozen.

Frequently Asked Questions

Where do I get 00 flour?
Look for it in larger supermarkets or online. Maida works in a pinch, though the texture is softer.

Which sauce goes best?
A simple tomato basil sauce lets the filling shine.

Make these for a weekend dinner and tell me how they turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.