My first stuffed pasta, largely following the ATK Half-Moon Stuffed Pasta with Spinach and Ricotta recipe. This pasta turned out even better than I could have expected – incredibly fresh spinach flavor with just the right amount of saltiness and creaminess from the ricotta and butter/salt/parmesan sauce. AND you can freeze the uncooked leftovers (just add a minute or two to the cooking time for the frozen ravioli), making it a fantastic future weeknight treat.
The modifications I made:
- Used the King Arthur Flour Fresh Pasta recipe
- Substituted Parmesan for the Asiago
- Used less butter for the final sauce
Notes for future attempts:
- Per the recipe guidance, used only 8oz of the pasta but had a tremendous amount of filling leftover (approx. half!) so should have used the entire amount pasta dough I made
- Definitely don't need a sauce for this – so incredibly tasty on it's own
- A multi-hour (maybe 3-hour) effort with the dough and filling prep, pasta rolling, and then ultimately not only filling the pasta but also then letting it dry for 30 minutes before cooking
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