All purpose flour can be used instead of “00” flour and semolina flour (about 2 cups). If using AP flour, you may only need a little water or none at all.
- Yield: About 40 raviolis
For the Pasta
- 5 ounces semolina flour
- 5 ounces “00” flour, plus more for dusting
- 1 teaspoon salt
- 2 large eggs, whole
- 4 large egg yolks
- 2 –3 tablespoons water
For the Filling
- 1 pound fresh spinach, washed
- 15 ounces ricotta
- 1 cup shredded cheese (havarti, mozzarella, fontina, etc.)
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1/8 teaspoon grated nutmeg
For the Pasta
- Combine flours and salt in a medium bowl. Pour onto clean work surface and create a well in the center large enough to hold the eggs (about 4–5 inches). Pour whole eggs and egg yolks into the well. Beat gently with a fork. Gradually incorporate flour into the eggs.
- Using a bench knife, scrape dough from fork and hands as best you can. Use bench knife to continue to fold flour into the dough. At this point, my dough is still pretty dry, but this may be because I use eggs from our chickens which vary in size. If your dough is dry, add water in tablespoon increments until dough can be combined into a rough ball.
- Press the heel of your hand into the dough, turn the ball, and repeat until you have a smooth ball of dough similar in texture to play-doh. If too dry, wet fingertips and keep incorporating. If too wet, add flour in 1 teaspoon increments.
- Wrap dough in plastic wrap and let rest on counter for at least 30 minutes.
For the Filling
- Meanwhile, place clean spinach leaves and any water that clings to them in a non-reactive soup pot. Cover and cook over medium heat until spinach wilts, about 5 minutes. Season with salt to taste. Cool slightly, squeeze out excess liquid and chop; set aside.
- To remove some moisture from ricotta, lay three layers of paper towel over cookie sheet. Spread ricotta over cookie sheet and top with more paper towel, pressing gently. After 5 minutes, remove ricotta (it should peel right off).
- Combine ricotta, shredded cheese, grated parmesan, egg yolk, nutmeg, and chopped spinach.
For the Ravioli
- Place a piece of parchment paper on counter. Unwrap rested dough and cut into quarters. Remove one quarter and return others to plastic wrap. Gently flatten with rolling pin or hands (I prefer my hands).
- Pass through widest setting of pasta roller 3 times. Move to lightly floured parchment and fold into thirds (like when stuffing an envelope). Flatten gently with with hands or a rolling pin. Pass through pasta roller 3 times. Narrow setting by 1 notch and repeat twice (folding, rolling, and eventually passing through third widest setting).
- Continue passing the dough through the rollers, reducing 1 notch each time, until desired thickness. I prefer the second to last notch, which is a 7 on my Kitchenaid pasta roller.
- Cut the dough in half so you have two equal size lengths (one for the bottom of the raviolis, and one for the top). If using a form, place first piece over form and fill with about 1 tablespoon of filling. If using a pasta cutter, place on lightly floured surface and fill about 1 tablespoon of filling 2 inches apart (for large raviolis; 2 rows of 5). Cover with dough being careful to remove any air bubbles (but remember some are inevitable . . . so don’t beat yourself up). Repeat with remaining dough quarters.
- To freeze ravioli, place on a parchment-lined baking sheet and freeze completely. Transfer to a freezer bag and remove as much air as possible. Add an extra 30 seconds onto the cooking time.
- To cook immediately, add to a pot of salted boiling water. Submerge and cook for 3 minutes. Drain, reserving 1/2 cup of cooking liquid. Return drained ravioli to pot and add cooking liquid to olive oil or preferred sauce.