Alfredo sauce is a rich and creamy delight that pairs perfectly with many dishes, but one of my personal favorites is Spinach and Cheese-Stuffed Ravioli. This dish offers a delightful combination of flavors and textures that will impress your friends and family. In this tutorial, I will guide you through the process of making this mouthwatering dish from scratch. With a few simple steps, you can enjoy homemade ravioli enveloped in velvety Alfredo sauce.

Spinach and Cheese-Stuffed Ravioli in Alfredo Sauce

Homemade ravioli filled with a savory spinach and cheese mixture, served with a rich and creamy Alfredo sauce. A delightful dish perfect for special occasions or a cozy dinner.

Prep: 1 min | Cook: 20 min | Total: 120 min

Servings: 4 servings

Ingredients

• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese (for sauce)
• Fresh parsley, for garnish

Instructions

1. Prepare the ravioli dough: On a clean work surface, place the flour and form a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, gently beat the eggs while gradually incorporating the flour until a rough dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the filling: Blanch the fresh spinach in boiling water for 1-2 minutes until wilted. Drain and chop finely. In a bowl, mix the chopped spinach with ricotta, Parmesan, salt, pepper, and garlic powder until thoroughly combined.
3. Roll out the dough: After resting, divide the dough into smaller portions. Roll out each portion into thin sheets using a pasta machine or rolling pin.
4. Assemble the ravioli: Cut the rolled-out dough into squares. Place a teaspoon of the filling in the center of each square. Fold the dough over the filling to create a pocket and seal the edges with a fork to prevent any filling from escaping during cooking.
5. Prepare the Alfredo sauce: In a medium saucepan, melt the butter over medium heat, then add the heavy cream. Bring to a gentle simmer, stirring frequently. Once the mixture is warm, add the Parmesan cheese, salt, and pepper, whisking until the sauce is smooth and creamy.
6. Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the surface. Using a slotted spoon, transfer the ravioli to the saucepan with the Alfredo sauce, gently tossing to coat.
7. Serve: Plate the ravioli, drizzling extra Alfredo sauce on top and garnishing with fresh parsley. Serve immediately.

Nutrition

• Calories: 650 kcal
• Fat: 40 g
• Carbs: 50 g
• Protein: 25 g

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To start, I gather my ingredients, ensuring that they are fresh and of high quality. For the ravioli filling, you’ll need:

• 2 cups of fresh spinach
• 1 cup of ricotta cheese
• 1 cup of grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon of garlic powder

For the dough, I use:

• 2 cups of all-purpose flour
• 3 large eggs
• 1 tablespoon of olive oil
• 1 teaspoon of salt

And for the Alfredo sauce, I prepare:

• 1 cup of heavy cream
• 1/2 cup of unsalted butter
• 1 cup of grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Firstly, I make the dough for the ravioli. I start by placing the flour on a clean work surface, forming a well in the center, and adding the eggs, olive oil, and salt. Using a fork, I gently beat the eggs while gradually incorporating the flour until a rough dough forms. Then, I knead the dough for about 10 minutes until it becomes smooth and elastic. I wrap it in plastic wrap and let it rest for at least 30 minutes.

Next, I prepare the filling. I blanch the fresh spinach in boiling water for 1-2 minutes until wilted, then drain and chop it finely. In a bowl, I mix the chopped spinach with ricotta, Parmesan, salt, pepper, and garlic powder until thoroughly combined.

After the dough has rested, I roll it out into thin sheets using a pasta machine or a rolling pin. I cut the sheets into squares, placing a teaspoon of filling in the center of each square. I fold the dough over to create a pocket and seal the edges with a fork to prevent any filling from escaping while cooking.

Now, let’s make the Alfredo sauce. In a medium saucepan, I melt the butter over medium heat, then add the heavy cream. I bring it to a gentle simmer, stirring frequently. Once the mixture is warm, I add the Parmesan cheese, salt, and pepper, whisking until the sauce is smooth and creamy.

At this point, I bring a large pot of salted water to a boil. I cook the ravioli for about 3-4 minutes until they float to the surface. Using a slotted spoon, I transfer the ravioli to the saucepan with the Alfredo sauce, gently tossing to coat.

Finally, I plate the ravioli, drizzling extra Alfredo sauce on top and garnishing with fresh parsley. Enjoy your delightful plate of Spinach and Cheese-Stuffed Ravioli in Alfredo Sauce! This dish is perfect for a cozy dinner or a special occasion, and I’m sure you will love every bite.

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