Spinach Ricotta Ravioli

The smell of flour and eggs dusted across the counter always takes me straight back to Sunday afternoons in my tiny apartment kitchen. I'd bought a cheap pasta roller at a yard sale and decided ravioli couldn't be that hard. Spoiler: my first batch looked like lumpy pillows that burst open in the pot, leaking filling everywhere. But the taste, even through the mess, was worth every minute of cleanup.

I made this for my sister's birthday dinner one year, and she still brings it up every time we talk about favorite meals. We sat around the table with wine and way too much Parmesan, tearing basil leaves with our fingers and laughing until our sides hurt. The ravioli were slightly uneven, some bigger than others, but that just made them feel more like ours. It's the kind of dish that turns a regular evening into a memory you hold onto.

Ingredients

• All-purpose flour: The foundation of your dough, it gives structure and chew without being too heavy, and I've found that sifting it once makes the dough smoother.
• Large eggs: They bind the dough and add richness, and using room temperature eggs makes them easier to incorporate into the flour.
• Salt (for dough): Just enough to enhance the pasta's flavor without overpowering the delicate filling.
• Ricotta cheese: The creamy heart of the filling, and I always buy whole milk ricotta for the richest texture.
• Fresh spinach: Bright and earthy, it balances the richness of the cheese, and squeezing out all the moisture is the secret to preventing soggy ravioli.
• Grated Parmesan cheese: Adds a salty, nutty depth that makes the filling sing, and freshly grated always melts better than pre-shredded.
• Egg yolk: Binds the filling together and adds silky richness without making it too wet.
• Nutmeg: A tiny pinch brings warmth and complexity, the kind of flavor that makes people lean in and ask what makes this so good.
• Black pepper: A little heat to wake up the creamy filling and keep it from feeling flat.
• Marinara sauce: The bright, tangy base that lets the ravioli shine, and homemade is lovely but a good jar works perfectly on busy nights.
• Olive oil: For sautéing the garlic and giving the sauce a silky finish.
• Garlic cloves: Minced and sautéed until fragrant, they add aromatic depth to the marinara.
• Fresh basil leaves: Torn at the last second, they bring a burst of freshness and color to every plate.
• Extra Parmesan for serving: Because there's no such thing as too much cheese when it comes to ravioli.

Instructions

Make the Pasta Dough:

Mound your flour on a clean counter and create a well in the center, then crack in the eggs and salt. Use a fork to whisk the eggs, slowly pulling in flour from the edges until a shaggy dough forms, then knead it for 8 to 10 minutes until it's smooth and springs back when you poke it.

Let the Dough Rest:

Wrap the dough tightly in plastic wrap and let it sit for 30 minutes. This resting time relaxes the gluten and makes rolling so much easier.

Prepare the Filling:

Steam or sauté your spinach until wilted, then squeeze out every drop of moisture you can, it should feel almost dry. Mix it with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until everything is evenly combined and creamy.

Roll the Pasta:

Cut the dough in half and work with one piece at a time, keeping the other covered. Roll it out thin, about 1/16 inch, using a pasta machine or a rolling pin and a lot of patience.

Shape the Ravioli:

Place small spoonfuls of filling about 2 inches apart on one sheet of pasta, then brush the edges with water and lay the second sheet over the top. Press gently around each mound to seal, then cut into squares and press the edges with a fork to make sure they won't burst.

Cook the Ravioli:

Bring a large pot of salted water to a gentle boil and drop in the ravioli in batches. They'll float to the surface in 3 to 4 minutes, and that's when you know they're done.

Make the Marinara Sauce:

Heat olive oil in a saucepan and sauté minced garlic until it smells amazing, about a minute. Stir in the marinara, season with salt and pepper, and let it simmer for 5 minutes to meld the flavors.

Serve:

Spoon sauce onto each plate, arrange the hot ravioli on top, and finish with more sauce, torn basil, and a generous shower of Parmesan.

Pin

There's something magic about watching ravioli float to the surface of the pot, little pillows bobbing up one by one. My nephew stood on a stool beside me once, eyes wide, waiting for them to rise like he was watching a science experiment. When we sat down to eat, he said it tasted like a hug, and I don't think I've ever heard a better review. Food that brings people together like that is the kind worth making over and over.

How to Store and Reheat

I always make extra ravioli and freeze them on a baking sheet before transferring them to a freezer bag. They keep for up to three months, and you can cook them straight from frozen, just add an extra minute or two to the boiling time. Leftover cooked ravioli can be stored in the fridge for up to two days, and I like to reheat them gently in a pan with a little sauce and a splash of water. They won't be quite as perfect as fresh, but they're still delicious and miles better than takeout.

Variations to Try

Once you've mastered the basic version, ravioli becomes a blank canvas for whatever sounds good. I've swapped the spinach for roasted butternut squash and added a little brown butter sage sauce, and it tasted like fall in every bite. You can also mix in sun-dried tomatoes and goat cheese for a tangier filling, or keep it simple with just ricotta and lemon zest. The dough stays the same, so you can experiment with fillings without starting from scratch every time.

Serving Suggestions

This ravioli pairs beautifully with a crisp white wine like Pinot Grigio or a light-bodied red if you prefer. I like to serve it with a simple arugula salad dressed in lemon and olive oil, something peppery and bright to balance the richness. Garlic bread is always a hit, and honestly, a basket of warm bread to soak up the extra marinara is never a bad idea. Keep the sides light so the ravioli can be the star.

• A handful of toasted pine nuts scattered on top adds a lovely crunch and nutty flavor.
• Drizzle a little truffle oil over the finished dish if you're feeling fancy and want to impress.
• Leftover marinara makes a great dipping sauce for breadsticks or a quick pizza base the next day.

Pin

Making ravioli from scratch isn't about perfection, it's about the rhythm of your hands in the dough and the joy of sharing something you made with people you love. Every time I serve this, someone asks for the recipe, and I always tell them the same thing: just start, and don't worry if it's messy the first time.

Recipe Q&A

→ How do I know when the ravioli are done cooking?

Ravioli are ready when they float to the surface of the boiling water and have cooked for 3-4 minutes. They should be tender but still hold their shape. Remove them with a slotted spoon to prevent breakage.

→ Can I make the ravioli ahead of time?

Yes, you can prepare ravioli several hours ahead and refrigerate on a flour-dusted tray covered with plastic wrap. For longer storage, freeze them for up to three months and cook directly from frozen, adding an extra minute to the cooking time.

→ What's the best way to seal the ravioli edges?

After placing filling on pasta sheets and brushing edges with water, press firmly around each mound with your fingers, then use a fork to crimp and seal the edges. This double method ensures they stay sealed during cooking.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use thawed frozen spinach, but make sure to squeeze out all excess moisture thoroughly before chopping and mixing into the ricotta filling to prevent the ravioli from becoming soggy.

→ How do I prevent the pasta dough from drying out?

Keep unused dough portions covered with plastic wrap or an inverted bowl while working. If edges start to dry during rolling, lightly brush with water. Proper resting time also helps the dough stay elastic and workable.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the creamy filling and bright marinara sauce beautifully, cutting through the richness while enhancing the fresh herb flavors.