Spinach Ricotta and Mozzarella Ravioli

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I made this Spinach Ricotta and Mozzarella Ravioli in just an hour, thanks to my favorite trick of using fresh lasagna sheets to make the dough. I had totally slacked off on making Charles dinner for days since I wasn’t feeling well, so I decided to make up for it with a hearty Italian meal.

The technique of using lasagna sheets for the dough is super simple and a huge time saver. The ravioli can be filled with anything. I chose spinach, ricotta, and mozzarella because I wanted to keep it simple but I will continue to experiment with this idea in the future. The most time consuming part of the preparation was filling the ravioli, but if you find a helper these ravioli could be made in 30 minutes.I loved the rustic fresh taste of this meal. The pasta is excellent. I always buy it at Whole Foods, and it is found in the cheese section. I made just a very simple tomato basil sauce, but you could top the ravioli with any sauce of your choosing.

Perhaps my favorite thing about this recipe is that it makes enough ravioli for 4 servings. Since there are two of us I froze half of the ravioli and we have a quick meal waiting for another day. If you want to freeze your leftover ravioli either layer them between parchment paper or sprinkle flour on them so they do not stick together.

Here is a link to a video I made explaining how to make ravioli with lasagna sheets.

Total Time: 1 Hour
Serves: 4
You will need:
1/4 cup Pesto
26 ounces Chopped Tomatoes (Pomi are my favorite)
1/4 cup Parmesan
2 cloves Garlic, chopped
1 egg
1 package Fresh Lasagna Sheets
1/2 cup Fresh Mozzarella, finely chopped
1 cup Spinach, finely chopped
1/2 cup Part Skim Ricotta

Step 1:

Make the sauce. Heat the pesto over medium heat, and add the garlic. Stir in the chopped tomatoes and parmesan. Let simmer and reduce while you make the ravioli.

Step 2:

Combine the egg, spinach, ricotta and mozzarella in a bowl.

Step 3:
Carefully remove the lasagna sheets from the packaging. Take 1 sheet and run it under hot water for 20 seconds or so. You want any flour (used to prevent the sheets from sticking together) to wash off, and you want the pasta to get sticky again. Once the pasta is sticky, place it on a floured surface.

Step 4:
Assemble the ravioli. Place teaspoons of the filling 2 inches apart and 1 inch from the edges. You should be able to make 4 ravioli from each lasagna sheet. Cut in between the raviolis and fold the pasta over. Press the edges with your fingers, removing any air bubbles, and then seal edges with a fork.

Step 5:
You can either freeze the ravioli – or cook it. Cook in boiling water for about 4 minutes or until the ravioli floats.

Step 6:

Serve the ravioli with the tomato sauce.