Spinach and Artichoke Ravioli with Lemon Butter Sauce

Spinach and Artichoke Ravioli with Lemon Butter Sauce

Yields: 4 Servings Prep Time: 45 minutes Cook Time: 10-12 minutes Difficulty: Medium

Ingredients:

• For the Ravioli Dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1/4 cup water (add more if needed)
• For the Filling:
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz can artichoke hearts, drained and chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
• For the Lemon Butter Sauce:
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Things to Avoid:

• Overworking the dough: This will make the ravioli tough.
• Overfilling the ravioli: This will cause them to burst open during cooking.
• Overcooking the ravioli: They should be cooked al dente.
• Burning the butter sauce: Keep the heat low and watch it carefully.

Instructions:

1. Make the Ravioli Dough:
   • In a large bowl, whisk together flour and salt.
   • Make a well in the center and add eggs, olive oil, and water.
   • Using a fork, gradually incorporate the wet ingredients into the dry ingredients until a dough forms.
   • Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
   • Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Make the Filling:
   • In a medium bowl, combine spinach, artichoke hearts, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
   • Mix well until all ingredients are evenly combined.
3. Assemble the Ravioli:
   • On a lightly floured surface, roll out the dough to a thin sheet (about 1/16 inch thick).
   • Use a cookie cutter or a glass to cut out circles of dough (about 3 inches in diameter).
   • Place a spoonful of filling in the center of each circle.
   • Fold the dough over the filling to form a half-moon shape.
   • Pinch the edges firmly to seal.
4. Cook the Ravioli:
   • Bring a large pot of salted water to a boil.
   • Add the ravioli and cook for 3-5 minutes or until they float to the surface and are cooked al dente.
   • Remove the ravioli with a slotted spoon and drain well.
5. Make the Lemon Butter Sauce:
   • In a large skillet, melt the butter over medium heat.
   • Add the garlic and cook for about 30 seconds until fragrant.
   • Stir in the lemon juice and parsley.
   • Season with salt and pepper to taste.
6. Serve:
   • Toss the cooked ravioli with the lemon butter sauce.
   • Serve immediately, garnished with additional Parmesan cheese and fresh parsley.

Substitutions:

• All-purpose flour: Can be substituted with 00 flour or semolina flour.
• Ricotta cheese: Can be substituted with cottage cheese or mascarpone cheese.
• Parmesan cheese: Can be substituted with any hard cheese like Asiago or Romano.
• Fresh parsley: Can be substituted with dried parsley or fresh basil.

Serving Suggestions:

• Serve with a side salad or roasted vegetables.
• Top with toasted pine nuts or chopped walnuts for added crunch.
• Drizzle with a balsamic glaze for a touch of sweetness.

Enjoy!