Gordon Ramsay’s spinach ricotta ravioli is a classic Italian-inspired dish that perfectly balances fresh, creamy filling with delicate homemade pasta. This recipe works because the ricotta’s mild tang complements the earthy spinach, while the tender pasta wraps everything in a satisfying bite. Making ravioli from scratch might seem daunting, but with clear steps and a few tips, you can create a restaurant-quality meal at home.
Ingredients
- For the pasta dough:
- 300g (2 cups) all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
- For the filling:
- 250g (about 8 oz) fresh spinach leaves, washed and trimmed
- 200g (7 oz) ricotta cheese
- 50g (½ cup) grated Parmesan cheese
- 1 garlic clove, finely minced
- 1 egg yolk
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg (optional)
- For cooking and serving:
- Salted boiling water
- 50g unsalted butter
- Fresh sage leaves (about 10-12)
- Extra grated Parmesan, for garnish
Instructions
- Make the pasta dough: Place the flour on a clean work surface and form a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges until a rough dough forms.
- Knead the dough: Using your hands, knead the dough for about 8-10 minutes until it becomes smooth and elastic. If it feels sticky, dust with a little more flour. Wrap in cling film and let it rest at room temperature for at least 30 minutes to relax the gluten.
- Prepare the filling: Blanch the spinach in boiling water for 30 seconds, then drain and immediately plunge into ice water to stop cooking. Squeeze out all excess water using a clean kitchen towel or cheesecloth. Finely chop the spinach.
- Mix filling ingredients: In a bowl, combine the chopped spinach, ricotta, Parmesan, minced garlic, egg yolk, salt, pepper, and nutmeg (if using). Mix until smooth and well incorporated. Taste and adjust seasoning.
- Roll out the pasta: Divide dough into 2 equal portions. On a floured surface or using a pasta machine, roll each portion into thin sheets about 1-2mm thick. Keep covered with a clean towel to prevent drying.
- Assemble the ravioli: Place spoonfuls (about 1 teaspoon) of filling evenly spaced on one pasta sheet, leaving about 3cm between each mound. Lightly brush around the filling with water to help seal. Carefully place the second pasta sheet on top and press down around the filling pockets to remove air. Use a ravioli cutter or knife to cut into individual squares. Press edges firmly to seal.
- Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for 3-4 minutes or until they float to the surface and the pasta is tender. Remove with a slotted spoon.
- Prepare the sage butter sauce: While ravioli cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter starts to brown slightly and the sage becomes crisp, about 2-3 minutes. Remove from heat.
- Serve: Toss cooked ravioli gently in the sage butter sauce. Plate and sprinkle with extra grated Parmesan. Serve immediately.
Tips
- Substitutions: If fresh spinach is unavailable, frozen spinach can be used but be sure to thaw and squeeze out all excess moisture to avoid a watery filling. For a dairy-free option, substitute ricotta with a tofu-based ricotta or nut cheese.
- Storage: Uncooked ravioli can be frozen in a single layer on a baking sheet, then transferred to a sealed bag for up to 2 months. Cook from frozen, adding an extra minute to boiling time.
- Common mistakes: Avoid overfilling the ravioli, which can cause them to burst during cooking. Also, ensure the pasta edges are well sealed by pressing firmly or using a fork to crimp edges.
- Rolling dough: Roll pasta dough as thin as possible without tearing to achieve delicate ravioli. Dust lightly with flour to prevent sticking but avoid excess flour that can dry out the dough.
Serving Suggestions
This ravioli pairs beautifully with a simple browned butter and sage sauce, as in the recipe, which enhances the filling without overpowering it. For a heartier meal, drizzle with a light tomato sauce or a fresh tomato and basil salsa. A crisp green salad with lemon vinaigrette and a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, will complement the flavors perfectly. Finish with a sprinkle of toasted pine nuts for added texture.
Variations
To vary the filling, try adding sautéed mushrooms or caramelized onions for depth. For a richer taste, mix in some shredded mozzarella or mascarpone with the ricotta. Alternatively, swap spinach for other greens like Swiss chard or kale, but blanch and prepare them the same way to avoid bitterness. For a vegan twist, use a plant-based ricotta substitute and replace the egg yolk in the filling with a tablespoon of ground flaxseed mixed with water.
Storage and Reheating
Cooked ravioli are best eaten fresh but can be refrigerated in an airtight container for up to 2 days. To reheat, gently warm them in a skillet with a little butter or olive oil over low heat to prevent sticking and preserve texture. Avoid microwaving as it can make the pasta tough and the filling watery. Frozen uncooked ravioli, as noted, can be stored for up to 2 months. When ready to cook, add directly to boiling water without thawing.
Frequently Asked Questions
Can I use store-bought pasta sheets instead of making dough from scratch?
Yes, you can use fresh store-bought pasta sheets to save time. Just ensure they are fresh and pliable. The filling and assembly process remains the same.
How do I prevent the ravioli from sticking together while cooking?
Make sure to cook in plenty of boiling salted water and stir gently after adding the ravioli. Avoid overcrowding the pot by cooking in batches. Draining with a slotted spoon also helps keep them separate.
What if my filling is too wet?
Excess moisture in the filling can cause the ravioli to burst or become soggy. To fix this, squeeze spinach thoroughly after blanching and avoid adding extra liquid ingredients. If the ricotta is watery, drain it through cheesecloth before mixing.
Can I prepare ravioli in advance for a dinner party?
Absolutely. You can assemble the ravioli and freeze them on a tray, then transfer to a sealed bag. Cook them straight from frozen when needed. This helps you save time on the day of your event.
How thin should I roll the pasta dough?
Aim for about 1-2mm thickness. The pasta should be thin enough to cook quickly and allow the filling to shine, but not so thin that it tears during assembly or cooking.
Is it necessary to add egg yolk to the filling?
The egg yolk acts as a binder to hold the filling together and improve texture, but if you prefer, you can omit it or replace it with a vegan binder like flaxseed gel. Just be mindful that the filling may be a bit looser.
With these detailed steps, tips, and variations, you can confidently make Gordon Ramsay’s spinach ricotta ravioli at home, impressing family and friends with a fresh, flavorful Italian classic.
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