Pasta Dough Ingredients:

  • 2 + ½ cup (360 g of Italian 00 flour (or all-purpose flour), plus extra for dusting
  • 2 whole free-range eggs
  • 5-6 egg yolks
  • 2 tsp extra virgin olive oil

Ricotta & Spinach Filling Ingredients:

  • 1 cup (200 g) Ontario ricotta
  • ½ cup (40 g) grated Ontario Asiago, plus extra to garnish
  • 4 cups packed (200 g) spinach, washed
  • 1 lemon, grated, zest only

Brown Butter Ingredients:

  • ½ cup (100 g) unsalted Ontario butter
  • Salt and pepper to taste
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • ½ cup Ontario white wine


  • On a clean work surface, sift the flour forming a mound. Sprinkle a pinch of salt into the middle of the mound. Using the bottom of a measuring cup, create a well, about 4-5 inches wide, in the centre of the flour.
  • Slowly add the wet ingredients, eggs and olive oil into the well.
  • Using a fork, gently beat the eggs, slowly incorporating the flour, working your way to the outer edges of the flour. As the slurry begins to form a solid mass, use a bench scraper or spatula to bring the dough together. At this point you can use your hands to form the dough to start kneading.
  • Knead the dough for 15 minutes until it has a uniform consistency. Wrap the dough in plastic wrap and set aside to rest.
  • Meanwhile, put the spinach into a large, dry frying pan and place over a high heat.
  • Cook the spinach, turning frequently, for 3–5 minutes until it has completely wilted.
  • Drain in a sieve, pressing out as much liquid as possible, then wrap in a clean tea towel and press out any remaining liquid so the spinach is as dry as possible.
  • Finely chop the spinach and transfer to a bowl, together with the ricotta, cheese and lemon zest. Season to taste with salt and black pepper, mix well and set aside.
  • Put the garlic, shallot and butter into a saucepan over a medium–low heat until the butter melts, simmering gently for 5 minutes. Once the butter starts to brown, add the white wine to stop it from further browning and remove from heat. Season with a pinch of salt and pepper.
  • Back to the dough. Remove the cling film and lightly dust the dough with flour.
  • Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting, adjust the rollers to the next setting and roll the dough through the pasta machine again. 
  • Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky.
  • Once you have rolled it through the thinnest setting, cut the long sheet of pasta in half widthways. Lay one length on a floured work surface and set the other half to one side, covered with a clean damp tea towel.
  • Place teaspoonfuls of the ricotta mixture at even intervals along the middle of the pasta sheet.
  • Using a pastry brush and water, dampen the pasta around the ricotta filling. Now take the other half sheet of pasta and carefully lay it over the ricotta, gently pressing down around the mounds of filling and pushing out any air pockets.
  • Using a sharp knife, trim the pasta into evenly sized squares of ravioli or use a round cutter depending on what shape you prefer, then lay them out on a tray, making sure they are dusted with a little flour.
  • When ready to serve, bring a large pan of salted water to the boil and place the pan of brown butter over a low heat.
  • Cook the ravioli in the boiling water for about 3 minutes. Remove with a slotted spoon and add to the pan of brown butter. Gently stir to combine, then serve immediately with a little more Ontario cheese.

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