While my family was not too happy about this, I spent this past holiday at home making ravioli for my partner and I. No travel, no visitors, just quiet, cozy cooking.
My first memory of ravioli is from my Nana, and I have never had any that taste quite like them. Any homemade ravioli are usually pretty dreamy, but these have the added bonus of nostalgia for me. The flavor difference between these and other spinach-ricotta ravioli is a tablespoon or two of grated, glassed onion. I always use fresh ricotta and spinach, and that makes a difference in terms of texture and flavor for sure.
I used the same pasta recipe as I normally do, so I’ll just include the filling recipe here.
1 1/2 cup fresh ricotta, drained for at least one hour in cheese cloth and colander
1 cup cooked spinach, chopped fine and squeezed completely dry
2 tablespoons grated onion, glassed in a bit of olive oil (cooked until translucent but not browned at all)
3/4 cup grated Parmesan
salt and pepper to taste
1 small egg
Mix all ingredients together, except for egg, and season to taste. Add egg and mix to combine. Once you fill the pasta sheets, let dry for a bit before cooking in slowly boiling water. They only need to cook for about a minute, or until they float to the surface.