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My family are all big spinach fans! In salad, stewed, mixed with artichokes and cream cheese – you really can’t go wrong with this healthy and versatile veggie!
I recently started making my own ravioli, and wanted to mix it up a bit. I know what you are thinking – Spinach Ravioli has been done before. Not like this though.
I changed it up by keeping the spinach out of the filling – I put it in the dough!
Even our little guy, who is starting to question green foods we put on his plate, scarfed his down and begged for more!
Making them in the air fryer makes them healthier and faster! We love our Crux – we got it as a Christmas present from Lexi’s parents and we’ve used it so much! Here it is, and some other things you’ll need for this recipe.
Ingredients
- 1 lb of spinach, stemmed
- 2 large eggs
- 3 cups of flour
- 1 lb mozzarella cheese
- 1 lb ricotta cheese
- Egg wash (1 egg, 1 TBS water)
- 1/2 stick of butter
- 1/2 tsp garlic butter
- 1 cup of shredded Parmesan cheese
Instructions
- In a pan, cook down the spinach. Allow to cool. Drain spinach, and lightly press to remove excess liquid from spinach.
- Put the 1 1/2 cups of flour into a mixing bowl. Make a well in the center of the flour.
- Crack eggs into the flour, pop yolks and mix flour into the eggs in the well using a fork. Then thoroughly combine mixture until you have formed a sticky dough. Gradually add small amounts of flour until the desired consistency. If dry and cracking, add small amounts of water until the desired consistency.
- Heavily flour a flat work surface. Roll pasta out using a rolling pin to about 1/8” in thickness and to larger than 5×10”. Trim pasta into a 5×10” rectangle. Slice the rectangle into two sections – 2×10” and 3×10”. Take the 3×10” piece and roll it out longer, making it 3×12”.
- In a large mixing bowl, mix together the mozzarella and ricotta. Using the 2×10” rectangle of pasta and starting 1” from the edges, begin adding 1TBS of cheese mixture about every 2”.
- Brush the egg wash between each mound of cheese and along the edges of the pasta sheet. Carefully lift the 3×12” sheet of pasta and place over other pasta and cheese. Press down between each mound, making sure to seal.
- Using a knife or ravioli cutter, cut in between each mound to create 2” pieces. To finish sealing pieces, use a fork or other crimping tool to push down along the edges of each piece.
- Place ravioli on a baking sheet and put in the freezer for at least an hour. Put them into a freezer bag until you are ready to cook.
- When you are ready to cook, preheat your air fryer. Lightly coat the ravioli with olive oil just before putting them in. Air fry for 6 minutes at 400 degrees.
- Preheat oven to 450 degrees.
- In a small bowl, microwave the butter for 30 seconds to melt. Mix in the garlic powder. Brush the garlic butter on the cooked ravioli. Sprinkle with Parmesan cheese.
- Place on a baking sheet. Bake for just long enough to melt the cheese.
They are delicious on their own, but you can easily pair them with more garlic butter or an alfredo sauce!
