Among the recipes of Italian cuisine, i Ricotta and spinach ravioli they are among those traditional first courses capable of spanning generations. Few and simple ingredients, united together in a classic combination, yes, but always tasty.
Preparing fresh pasta is a real art form, to be rolled thinly, to make it become a small treasure chest capable of holding a delicious filling. I love this moment very much, made of care and slowness, which I like to share around a table with my loved ones, celebrating authentic Italian cuisine with this dish.
The filling of my ricotta and spinach ravioli is really simple: pan-fried baby spinach, fresh ricotta (often lactose-free), grated Parmigiano Reggiano (I always add a spoonful more than the doses I indicate) and a pinch of nutmeg*.
I love bringing this to the table first course of homemade pasta in family lunches, even festive ones, like Easter or Christmas… because there is nothing more beautiful than celebrating together, enjoying something good prepared together with our own hands.
And if you’re looking for a fall alternative, check out my recipe for Mantua-style pumpkin tortelli “in my opinion”.