I assure you that one year ago ravioli was at the very bottom on my list of recipes to prioritize. With all of the countless supermarket varieties out there, why bother? Lately though as I’ve been feeling rather disappointed with the store bought versions, determination suddenly welled up to make my own. I admit it had been a while since I used my pasta maker, even though after learning how to make my own spelt pasta I promised myself that I would make fresh pasta more frequently. But as I started using my hands to gently knead the dough together, molding it into a smooth round, and then rolling it through the machine, I was reminded of how satisfying and meditative the whole process can be. It’s slow and deliberate and so calming to the soul.
Since I try to minimize the number of kitchen tools I own, I opted to use a simple pastry cutter to cut the shapes, rather than buying a fancy ravioli tray. While the squares are not all uniform and perfectly formed, they are rustic and beautiful in their own way. I made a wonderful kale and lemon pesto to which I mixed with fresh ricotta and mozzarella to make a rich and creamy center. The ravioli is wonderful on its own with just a splash of olive oil and flaked salt, but you can also toss the ravioli with any extra kale pesto you may have leftover. While the ingredients are simple I realize this is not dinner fare for busy weeknights, but on those days when there’s some time to slow down and savor the process, I hope that you will find this homemade ravioli worth the effort.
- 3 cups lightly packed chopped kale
- ½ cup walnuts
- ½ cup parmesan
- 3 large cloves garlic
- juice of 1 lemon
- ¾ teaspoon kosher salt, plus more to taste
- ⅓-1/2 cup extra virgin olive oil (use less for ravioli filling, use more if using as a pasta sauce)
Ravioli
- 1 recipe spelt pasta
- 8 ounces fresh whole milk ricotta
- 4 ounces mozzarella, grated
- ¾ cup kale pesto
- ½ teaspoon kosher salt
- 1 egg, lightly beaten
- olive oil, flaked salt, and crushed red pepper for serving
- In the bowl of a food processor, combine the kale, walnuts, parmesan, garlic, lemon juice, and salt. Pulse until kale is finely chopped, about 10-15 pulses. With the motor running, drizzle in the olive oil, scraping down the sides when necessary.
Ravioli
- In a mixing bowl, combine ¾ cup pesto, ricotta, mozzarella, and salt and stir together well. Set aside.
- Secure pasta machine to the edge of a countertop. Divide dough into quarters. Take one of the quarters and keep the remaining three quarters covered. Flatten and shape the piece of dough into a rough rectangle. Start with the rollers on the thickest setting (this is #1 on my pasta machine) and roll the dough through the machine. Fold the dough into thirds towards the center of the rectangle. Roll the dough through the machine again starting with the open end of the dough. Fold and repeat once more. Continue rolling the pasta through the machine, gradually adjusting to the thinner settings. I like to roll the dough twice through at each setting and I stop at #4 on my pasta machine. After #3, the dough becomes quite long and I cut the dough in half to make the length more manageable.
- Lay pasta sheet flat on a lightly floured work surface and lightly brush with beaten egg. Pipe dollops of filling along one half of the dough lengthwise leaving about 1½ inches between each mound. Fold dough in half to cover the filling and use fingers to press between fillings to eliminate air and seal. Use a fluted pastry roller or sharp knife to cut into squares.
- Repeat with the remaining portions of dough.
- To cook ravioli, bring a large pot of salted water to boil. Add ravioli and boil for 10-12 minutes, depending not the thickness of the pasta. Serve with a splash of olive oil, flaked salt and red pepper or toss with remaining kale pesto.
Mary Ann | The Beach House Kitchen says
Can you hear me applauding you from here Emily?!?! Well done! I’ve been trying to convince myself to try my hand at homemade ravioli, but haven’t gotten quite there yet. I will say you are providing major encouragement with this recipe! It sounds so delicious and looks just perfect! Thanks for sharing and enjoy your Valentine’s weekend!
Amanda Paa says
wow, nothing like homemade pasta right? it always seems like a lot of work, until you start to roll the dough and realize, like you said, how much relaxation and stillness that brings. this version sounds so tasty, with the ricotta and that pesto. such a beautiful recipe! xo
Liora says
I am beyond impressed! I imagine your kitchen being this magical place, quiet and serene, producing the most comforting, delicious dishes more impressive than the next.
Tessa | Salted Plains says
This is so beautiful, Emily! And wow, the kale pesto in these little raviolis sounds delicious. I have yet to make homemade pasta but know I must try it sometime soon. You’ve inspired me to do so! xo.
Traci | Vanilla And Bean says
That’s it… I need a pasta roller! I want to dive right in and swim in your pesto… and the little raviolis. Oh Emily, there’s nothing like homemade. I know these taste divine and fresh as ever. What a delicious recipe. I’m completely inspired by your lead. Thank you my dear!
Ashlae says
Those ravioli ARE rustic and beautiful in their own way. <3 I just love the hearty pasta paired with the vibrant green filling. So gorgeous, Emily. High fives!
PS – If you plan on making ravioli on the regular, a ravioli stamp will be your new best friend.
Eyecandypopper says
That sounds soooo delicious! I’m also a big fan of spelt and use it all the time.
The link for the pasta isn’t working though, and I was dying to see the recipe!
Emily says
Thanks so much for letting me know- I’m so sorry about that! I think I just fixed it so hopefully it will work for you now. Thanks for taking the time to stop by and comment. 🙂
Renee says
This is absolutely stunning! I love how you make them with as little tools as possible, with such an amazing filling and made with so much love (: Can’t wait to give it a try!
Jennifer Farley says
This is ravioli perfection!
Aysegul says
I made ravioli only ones before. But after seeing this I am encouraged to give it a try. Your photos are so SO lovely Emily. <3
Megan @Meg is Well says
Gorgeous and rustic in the perfect way! Every time I get over the intimidation I feel at making pasta from scratch I discover how meditative it is. But it’s so easy to forget that little fact. I don’t have a pasta maker though so hopefully I can get the same texture and thinness with a rolling pin (so many gadgets to buy and so little space!)
Emily says
Thanks so much, Meg! Yes, it’s so easy to to forget the rewards of a slow process when life is so bus. Agree that it can be cumbersome to own so many kitchen gadgets. I think a rolling pin and a well floured surface should do just fine.