Ricotta and spinach ravioli with the KitchenAid
Homemade ravioli filled with ricotta, spinach and Parmesan. The stand mixer makes the dough, then a KitchenAid-compatible pasta roller produces thin, even sheets.
Preparation
- 1
Put the flour, eggs, oil and salt in the bowl. Knead with the dough hook until a firm, smooth dough forms.
Speed 2⏱ 7 min🔧 crochet pétrisseur - 2
Shape into a ball, cover and leave to rest for 30 minutes.
- 3
Wilt the spinach in a pan, let it cool, then squeeze it very thoroughly to remove the water. Chop it and mix with the ricotta, Parmesan, nutmeg and pepper.
- 4
Divide the dough. Roll it gradually into thin sheets using the pasta roller attachment or a rolling pin.
- 5
Place small, spaced portions of filling on one sheet. Lightly moisten around them, cover with a second sheet and press out the air before cutting the ravioli.
- 6
Cook the ravioli for 3 to 5 minutes in a large pan of gently boiling salted water. Serve with a light sauce or sage butter.
⏱ 5 min💡 A rolling boil may cause the ravioli to open.
