Mark Bittman

Spinach-Ricotta Ravioli

Preparation info
  • Makes

    30 to 60

    ravioli
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

A classic ravioli filling. Top with any tomato sauce.

Ingredients

  • 2 cups flour Salt to taste
  • 3 eggs
  • 1 egg yolk

Method

  1. Combine 1½ cups of the flour and a large pinch of salt on a counter or large board. Make a well in the middle. Into this well, break the whole eggs. Beat them with a fork, slowly and gradually incorporating a little of the flour at a time. When it becomes too hard to stir with t