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85% would make again

Shamrock Ravioli

Celebrate St. Patrick’s day with these shamrock ravioli, and discover your very own pot of gold--in this case, a hidden egg yolk inside. We use both spinach, and red pepper pasta doughs for a colorful, festive flare, and it’s all served up in a brown butter sage sauce.

Tasty Team
March 12, 2020
Total Time

3 hr 35 min

3 hr 35 min

Prep Time

10 minutes

10 min

Cook Time

2 hr 5 min

2 hr 5 min

Shamrock Ravioli
Total Time

3 hr 35 min

3 hr 35 min

Prep Time

10 minutes

10 min

Cook Time

2 hr 5 min

2 hr 5 min

Ingredients

for 4 servings

  • 2 teaspoons kosher salt, divided, plus more to taste
  • ½ cup spinach (20 g), blanched and drained
  • 2 large eggs, divided
  • 4 egg yolks, whites reserved, divided, plus more for filling pasta (optional)
  • ½ cup roasted red pepper (50 g), drained
  • 3 cups all purpose flour (400 g), divided, plus more for dusting
  • 1 cup whole milk ricotta cheese (250 g)
  • ¾ cup freshly grated parmesan cheese (80 g), plus more for serving
  • ¼ teaspoon freshly ground black pepper, plus more for serving
  • 1 ¼ sticks unsalted butter
  • 4 garlics, crushed
  • 12 sage leaves
  • 1 tablespoon white balsamic vinegar

Special Equipment

  • pasta maker
  • 4 ½ shamrock cookie cutters, 4 1/2 in (11 cm)

Nutrition Info

  • Calories 710
  • Fat 25g
  • Carbs 87g
  • Fiber 3g
  • Sugar 2g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
  2. Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
  3. On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
  4. Knead the dough for 7–10 minutes, smooth and elastic. When you poke the dough, it should spring back.
  5. Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
  6. Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
  7. While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
  8. Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don’t dry out.
  9. On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don’t dry out.
  10. Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
  11. If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
  12. Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don’t press too hard, or you will pop the egg yolks.
  13. Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
  14. Transfer the ravioli to the refrigerator for 20–30 minutes or freezer for 10–15. This will help them set up and make them less delicate to work with.
  15. While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3–4, boil the ravioli for 2–3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
  16. In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3–4 minutes. Add the garlic and 2–3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2–3 minutes.
  17. Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
  18. Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
  19. Enjoy!

Ingredients

for 4 servings

  • 2 teaspoons kosher salt, divided, plus more to taste
  • ½ cup spinach (20 g), blanched and drained
  • 2 large eggs, divided
  • 4 egg yolks, whites reserved, divided, plus more for filling pasta (optional)
  • ½ cup roasted red pepper (50 g), drained
  • 3 cups all purpose flour (400 g), divided, plus more for dusting
  • 1 cup whole milk ricotta cheese (250 g)
  • ¾ cup freshly grated parmesan cheese (80 g), plus more for serving
  • ¼ teaspoon freshly ground black pepper, plus more for serving
  • 1 ¼ sticks unsalted butter
  • 4 garlics, crushed
  • 12 sage leaves
  • 1 tablespoon white balsamic vinegar

Special Equipment

  • pasta maker
  • 4 ½ shamrock cookie cutters, 4 1/2 in (11 cm)

Nutrition Info

  • Calories 710
  • Fat 25g
  • Carbs 87g
  • Fiber 3g
  • Sugar 2g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
  2. Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
  3. On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
  4. Knead the dough for 7–10 minutes, smooth and elastic. When you poke the dough, it should spring back.
  5. Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
  6. Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
  7. While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
  8. Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don’t dry out.
  9. On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don’t dry out.
  10. Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
  11. If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
  12. Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don’t press too hard, or you will pop the egg yolks.
  13. Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
  14. Transfer the ravioli to the refrigerator for 20–30 minutes or freezer for 10–15. This will help them set up and make them less delicate to work with.
  15. While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3–4, boil the ravioli for 2–3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
  16. In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3–4 minutes. Add the garlic and 2–3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2–3 minutes.
  17. Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
  18. Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
  19. Enjoy!
Shamrock Ravioli

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