Spinach Ricotta Ravioli (Print)

Delicate homemade ravioli with creamy ricotta and fresh spinach, served in marinara sauce. Italian comfort food classic.

# Ingredients:

→ 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 - Grated Parmesan cheese

# Instructions:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt. Gradually incorporate flour using a fork until dough forms. Knead for 8-10 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. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper until evenly mixed.
03 - Divide rested dough in half. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin, working on a lightly floured surface.
04 - Place teaspoon portions of filling spaced 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. Press edges with fork to ensure secure sealing.
05 - Bring a large pot of salted water to a gentle boil. Working in batches to avoid overcrowding, cook ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon and transfer to serving vessels.
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 marinara sauce onto serving plates. Arrange hot ravioli on sauce. Top with additional sauce, fresh basil leaves, and extra grated Parmesan cheese.

# Pro Tips:

01 -
  • The filling is creamy and balanced, with just enough nutmeg to make people ask what that warm flavor is.
  • Homemade pasta has a tender bite that boxed versions just can't match, and it's easier than you think once you get your hands in the dough.
  • It feels impressive enough for guests but forgiving enough for a weeknight if you prep the dough ahead.
  • Leftover ravioli freeze beautifully, so you can have a homemade dinner ready in minutes weeks later.
02 -
  • Squeezing out all the moisture from the spinach is non-negotiable, or your filling will be watery and your ravioli will fall apart.
  • Don't skip resting the dough, it makes rolling infinitely easier and prevents the pasta from shrinking back.
  • Always brush water on the pasta edges before sealing, dry dough won't stick and your ravioli will open up in the pot.
  • Use a gentle boil, not a rolling one, or the ravioli will tumble and break apart before they're cooked.
03 -
  • Keep a small bowl of water nearby while shaping ravioli so you can quickly brush the edges without running back and forth to the sink.
  • If your dough feels too sticky while rolling, dust it lightly with flour, but don't overdo it or the pasta will taste chalky.
  • Taste your filling before you start assembling, it's your last chance to adjust seasoning and it should taste slightly overseasoned on its own since the pasta will mellow it.
  • Use a fluted ravioli cutter if you have one, the crimped edges look beautiful and seal better than a knife.
Back