Homemade Ravioli’s Stuffed with Spinach, Ricotta in Marsala Mascarpone Sauce

Published on February 1, 2014 | In American, Italian | By The Social Chef |

- Prep Time
- 90 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

I’d love to take credit for the pasta recipe in which I used for my homemade ravioli’s but I used Giada De Laurentiis pasta recipe from the Food Network. However, the Marsala, mascarpone sauce was all mine, which was an accident because I was going to make vodka sauce but I had no vodka so I scrambled to create something, it turned out perfect. I had mascarpone cheese being I was making tiramisu and I just snagged a little marscapone. The spinach and ricotta was simple and the ratio is only a matter of preference. But I will say this, if you can find it use fresh ricotta…it makes a HUGE difference.

**NOTE: The pasta recipe will make more than the total of ravioli’s I made, which was 30. You will have leftover. The spinach and ricotta recipe below was made for 30-ravioli’s. Also the sauce I created was only for 12-ravioli’s. Adjust for the amount of ravioli’s you make.

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Recipe Rating

(1 Rating)

Ingredients

**For pasta recipe click on Guida De Laurentiis above
Mascarpone and Marsala Sauce:
1/4 cup sweet Marsla wine
2 tablespoons marscapone cheese
1/3 cup heavy cream
2 tablespoons butter
1/8 teaspoon nutmeg
4 tablespoons Pecorino cheese grated plus more for garnish
Spinach and ricotta mixture:
1 bag baby spinach
1 cup ricotta liquid drained
1 tablespoon olive oil
2 garlic cloves minced

Instructions

1. Prepare pasta, wrap in plastic wrap and refrigerate until spinach and ricotta mixture is done
2. **Spinach and Ricotta Mixture Recipe:
3. Using a saute pan over median high heat add oil, garlic, pinch of salt and sauté for 1-minute
4. Add spinach and sauté for 3-minutes or until wilted, remove from burner and allow to cool
5. Transfer spinach to food processor and pulse 3-4 times careful not to puree
6. Combine ricotta, and spinach in a small bowl and fold
7. **Marsala and Mascarpone Sauce"
8. Using a saucepan over medium heat add butter until melted
9. Add heavy cream increase heat until it begins to bubble
10. Reduce heat adding mascarpone, and whisk until smooth
11. Increase heat adding wine, nutmeg and whisk constantly until slightly reduced by 1/3
12. If sauce is too thick add pasta water teaspoon at a time or add butter…I of course added butter
13. Add cheese, stir and serve over ravioli's and garnish with cheese

Servings : 12
Ready in : 100
Course : Appetizer, Entrée, Side Dish
Recipe Type : Pasta, Sauce

Instructions

1. Prepare pasta, wrap in plastic wrap and refrigerate until spinach and ricotta mixture is done
2. **Spinach and Ricotta Mixture Recipe:
3. Using a saute pan over median high heat add oil, garlic, pinch of salt and sauté for 1-minute
4. Add spinach and sauté for 3-minutes or until wilted, remove from burner and allow to cool
5. Transfer spinach to food processor and pulse 3-4 times careful not to puree
6. Combine ricotta, and spinach in a small bowl and fold
7. **Marsala and Mascarpone Sauce"
8. Using a saucepan over medium heat add butter until melted
9. Add heavy cream increase heat until it begins to bubble
10. Reduce heat adding mascarpone, and whisk until smooth
11. Increase heat adding wine, nutmeg and whisk constantly until slightly reduced by 1/3
12. If sauce is too thick add pasta water teaspoon at a time or add butter…I of course added butter
13. Add cheese, stir and serve over ravioli's and garnish with cheese

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...