Fresh Homemade Speck, Fresh Ricotta, Spinach, Sun-dried Ravioli Recipe

Homemade Speck, Spinach and Ricotta Ravioli Recipe

Fresh Homemade Speck, Spinach and Ricotta Ravioli Recipe
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Homemade Speck, Spinach and Ricotta Ravioli in a White Wine, Garlic, Mushroom Sauce from Paggi Pazzo

Homemade Speck, Fresh Ricotta & Spinach Ravioli Recipe
Published: June 23rd, 2018

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings
Calories per serving: 475
Fat per serving: 26.1g


  • 3 slices Speck (smoked prosciutto)
  • 1 3/4 cups Antico Molino Caputo flour tipo 00
  • 1 3/4 cups Antico Molino Caputo Semolina flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 ounces fresh ricotta
  • 1/4 cup sun-dried tomatoes
  • 2 garlic cloves
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup white wine (Orvieto or Pinot Grigio)
  • 1 cup white mushrooms

Cooking Directions

  1. To make pasta dough, place 3 1/2 cups of flour on cutting board or counter and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 4 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes
  4. To prepare filling, add tablespoon of olive oil to pan then add spinach until sauteed softly. Add to bowl with fresh ricotta, and then chop sun-dried tomatoes and speck to bowl and stir until mixture is spread evenly. Place in fridge until ravioli dough is ready to be filled
  5. To make ravioli, take pasta dough and flour on both sides, then use hands to flatten. Add dough to pasta machine at lowest level and continue to put pasta back in machine until pasta thins. Cut dough in half and use dough roller to flatten both pieces of pasta repeatedly turning pasta over until pasta is almost paper thin (this will require 10-15 minutes)
  6. Using a ravioli maker, place one sheet of dough on top and pocket dough firmly to create space for filling. Add speckm fresh ricotta filling using a full tablespoon then add second sheet of pasta on top of ravioli maker, pressing doughs together to keep filling firmly inside and then turn over. Lightly brush the outside edges of the ravioli with olive oil and using a fork, press against the edges. Add flour to cooking sheet pan and add ravioli to freeze for at least 3 hours
  7. To make sauce, chop garlic finely, add to pan with a two tablespoons of olive oil. Let simmer for 2 minutes then add mushrooms with a dash of salt and pepper. After the mushrooms begin to soften, add white wine and let cook for 15-20 minutes with pan covered at low heat
  8. Boil water and when ready, add ravioli to pot. When ravioli rises, remove and add to pan of sauce
  9. Saute gently for several minutes, then add grated Pecorino Romano over ravioli
  10. Serve with a little more grated Pecorino Romano
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