Spinach Ricotta Ravioli (Printable version)

Delicate ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce. An authentic Italian comfort dish.

# 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 pepper to taste

→ Garnish

15 - Fresh basil leaves
16 - Extra grated Parmesan cheese

# Directions:

01 - Mound flour on a clean surface and create a well in the center. Add eggs and salt, then gradually incorporate flour using a fork until dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. Combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl, mixing until well incorporated.
03 - Divide dough into two equal portions. Roll each half into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin.
04 - Place teaspoons of filling 2 inches apart on one pasta sheet. Brush edges with water, place second sheet on top, and press firmly around filling to seal. Cut into squares using a knife or ravioli cutter, then press edges with a fork to ensure proper sealing.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3 to 4 minutes until they float to the surface. Remove with a slotted spoon.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic for approximately 1 minute until fragrant. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon sauce onto serving plates. Top with hot ravioli, additional sauce, fresh basil leaves, and extra Parmesan cheese.

# Expert Tips:

01 -
  • The filling is creamy and bright, with just enough nutmeg to make you wonder what that warm note is.
  • Rolling pasta by hand is oddly meditative, and the pride you feel serving something you shaped yourself is unmatched.
  • It tastes like the kind of meal you'd get at a quiet trattoria, but you made it in your own kitchen.
02 -
  • If your dough cracks when you roll it, it's too dry, knead in a few drops of water and let it rest again under a damp towel.
  • Don't overfill the ravioli or they'll burst in the water, a teaspoon is plenty and gives you a perfect pasta to filling ratio.
  • Always cook a test ravioli first to check the seal, better to lose one than watch a whole batch come apart in the pot.
03 -
  • Keep a small bowl of water nearby when sealing ravioli so you can dab your finger and press edges without stopping to wash your hands every time.
  • If you don't have a pasta machine, a wine bottle works surprisingly well as a rolling pin, just make sure it's clean and dry.
  • Taste your filling before you start assembling, it should be well seasoned because the pasta dough itself is mild and won't add much flavor.
Go back