This is a very easy ravioli recipe with spinach, so tasty and so good, you will want seconds! It is a traditional recipe from Corsica, which is a beautiful island off the south coast of France. Corsica is part of France, which is why I have included this recipe even though it is traditionally Italian.
This ravioli recipe is served with a tomato sauce with or without meat. If you would like to have meat, serve it with my easy, delicious meat sauce, but if you would like it meatless, make my tomato sauce for pasta, it's divine!
In Corsica, they also make the most divine cakes, pancakes, polenta, and other specialities, as well as this ravioli and other pasta dishes. This is probably a result of the Italian influence when Corsica was ruled by Italy, and it can still be seen in the dialect as well as the most wonderful cooking.
They are very much peasant foods, as many of the dishes are handed down through the generations and, of course, originated from the produce they grew on the land or from the sea around the coastline. This still applies today, and the traditional foods are still the very best you can choose if you are lucky enough to visit this beautiful region.
You can, of course, simply serve your ravioli recipe with this vegetarian tomato sauce, which is another very tasty dish, or simply grate some hard cheese over the pasta.
If you prefer a sauce with meat, try my Corsican Meat Sauce, so good!
Or try something completely different with one of the other French Mother Sauces the lovely Bechamel Sauce for Pasta, or my Easy Hollandaise Sauce Recipe, skipping tomato sauce completely.
📖 Recipe
How To Make Ravioli
Ingredients
- 3½ cups plain flour
- 6 eggs
- Pinch of salt
- 1 lb spinach fresh or frozen
- 6 fresh sage leaves or 1 teaspoon dried sage
- 8 oz Brocciu cheese or Ricotta
- Salt and pepper
Instructions
- Before making your ravioli recipe you need to cook your spinach, squeeze out the moisture and leave to cool.
- Chop spinach.
- Sift the flour and salt onto a large wooden board or table.
- Make a well in the centre of the flour and break the eggs into the hollow.
- Quickly, draw up the flour with your fingers (you may find the egg may run over the mound and on to your board but just scoop it up into the flour if it does!)
- It will be quite sticky but continue to mix it into a ball of dough.
- Lightly flour your board again and start kneading your dough by stretching it out with the palm of your hand, sort of stretching and pulling.
- Do this for about 10 to 15 minutes. The dough will become soft and pliable.
- Divide your dough into four pieces.
- Roll out each piece to form a thin rectangle shape.
- Take your filling and using a teaspoon, place spoonfuls of the mixture on to the pastry leaving about 2 inches between them. You can make bigger ones or smaller ones as you wish.
- Brush the area around the filling with water and then place another sheet of dough over the top of the fillings, pressing down in between the fillings.
- Cut the ravioli pieces either with a sharp knife or a pastry wheel if you have one.
- To cook your ravioli, simply drop them into a pan of salted boiling water for about 5 minutes or until they float to the top.
- Remove the ravioli with a slotted spoon and layer them in a shallow baking dish or serving dish and a generous serving of grated parmesan cheese over the top.
- At this stage if you have made the Stufatu meat sauce or vegetarian tomato sauce pour about 3 serving spoons of the heated sauce over your ravioli and serve immediately.
Notes
- The nutritional values do not include the sauce you choose to serve it with.
- You can serve this ravioli recipe with the two types of tomato sauces I mentioned above, tomato sauce with meat, or meatless tomato sauce. Or with one of the other French Mother Sauces, the lovely Bechamel Sauce Pasta, or my Easy Hollandaise Sauce Recipe.
Nutrition
Did you make this & like it, or not, let us know?!