Spinach Ricotta Ravioli (Printable Version)

Delicate ravioli with creamy ricotta and fresh spinach filling, served in a vibrant marinara sauce. An authentic Italian comfort classic.

# What You Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce

11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and black pepper to taste

→ Garnish

15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese

# Steps:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt into the well. Gradually incorporate flour using a fork, pulling from the inner walls until dough comes together. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic film and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until completely wilted. Transfer to a colander and squeeze thoroughly to remove excess moisture, then finely chop. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and black pepper until evenly incorporated.
03 - Divide dough into two equal portions. Using a pasta machine or rolling pin, roll each half into thin, uniform sheets approximately 1/16 inch thick. Ensure sheets are smooth and free of tears.
04 - Place teaspoons of filling in evenly spaced intervals (approximately 2 inches apart) on one pasta sheet. Brush all exposed pasta edges with water. Place second sheet directly on top and gently press around each filling mound to create an airtight seal. Cut into individual squares using a sharp knife or ravioli cutter. Press edges with a fork to reinforce seals.
05 - Bring a large pot of salted water to a gentle rolling boil. Add ravioli in batches to prevent crowding. Cook for 3 to 4 minutes, until ravioli rise to the surface. Remove with a slotted spoon and transfer to serving plates.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce and season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally.
07 - Spoon marinara sauce onto individual serving plates. Arrange cooked ravioli on sauce. Top with additional sauce, fresh basil leaves, and extra grated Parmesan cheese. Serve immediately.

# Expert Pointers:

01 -
  • The tender pasta melts on your tongue while the creamy ricotta and spinach filling tastes like something from a hidden trattoria.
  • Making ravioli by hand feels meditative, and the pride you feel serving them is unmatched.
  • Leftovers reheat beautifully, and you can freeze uncooked ravioli for a quick weeknight dinner later.
02 -
  • Always let your pasta dough rest wrapped in plastic for at least thirty minutes, or it will snap back and refuse to roll thin.
  • Squeeze your spinach until your hands hurt, because any leftover moisture will make the filling soupy and ruin the ravioli.
  • Don't let the water boil too hard when cooking, or the ravioli will break open and spill their filling into the pot.
03 -
  • Use a spray bottle filled with water to mist the pasta edges instead of brushing, it's faster and more even.
  • Taste your filling before you start assembling, it should be well seasoned because the pasta itself is bland.
  • If your ravioli edges won't seal, your pasta might be too dry, lightly dampen a kitchen towel and cover the sheets while you work.
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