If the thought of making your own pasta dough, rolling it out into ravioli and filling them with a homemade mixture of spinach and ricotta sounds like a nightmare then this recipe is not for you.
If, however, you’d love to spend a weekend making your own ravioli which can then be stored in the freezer for up to 6 months, then I have the perfect recipe for you.
There’s no denying that effort is required for this one. It’s not something you can do on a whim. A pasta machine and a stand mixer are also going to be pretty helpful for this.
How to Freeze It
Freezing homemade ravioli is pretty easy. The thing to remember is that you’ll get much better results freezing ravioli before cooking them:
- Freeze on a Baking Sheet: Line a baking sheet with greaseproof paper before spreading out your ravioli on the tray, ensuring none of them touch. Pop the tray into the freezer for 2 hours.
- Bag Up: Remove the frozen ravioli from the tray and carefully place them into a freezer bag. Seal the bag up, pushing out as much air as possible.
- Freeze: Finally, pop the bag of frozen ravioli back into the freezer, where they will keep for up to 6 months.
How to Use It
What’s great about having ravioli in the freezer is that there’s no need to defrost them! That’s right, you’ve basically got a meal, ready-to-go, whenever you need them.
When you’re ready to enjoy your ravioli, bring a pot of salted water to a boil and then pop your frozen ravioli into the water for 3 to 4 minutes until cooked through.
Drain them and then stir them through your favourite ravioli sauce – a sage butter would work great with these.
How to Tweak It
Spinach and ricotta might be a classic combination of flavours when it comes to ravioli (and pasta, in general) but that shouldn’t limit you from trying a few more interesting fillings:
Add Spices and Herbs
You don’t need to change the recipe drastically to tweak it. Try adding in some chopped parsley, a pinch of dried oregano or a sprinkle of garlic powder to elevate the filling.
Use Different Greens
Spinach might be the go-to option for pasta fillings, but consider what you have and what’s seasonal before going out and buying a bag of spinach. Kale, rocket, watercress and lambs lettuce can all work well instead.