Spinach Ricotta Ravioli Recipe

Spinach Ricotta Ravioli is one of the most delicious f Italian comfort food. These yummy pasta pockets are filled with a creamy spinach and ricotta mixture. I like to serve them after boiling with a buttery sauce that just melts in your mouth! Yum!

Making ravioli from scratch is worth every moment. It might take a long time, but trust me – homemade can’t compare to the one from the supermarket! They are so soft and full of flavor! Plus, they’re perfect for a family dinner or you can even impress guests at your next gathering!

In Italy, ravioli fillings sometimes depend on the seasons! Spinach and ricotta are a springtime favorite, but you can also find ravioli with pumpkin, mushrooms, or even seafood, in different seasons!

Key Ingredients & Substitutions for Spinach Ricotta Ravioli

Fresh Pasta Dough: The base of every great ravioli. Made with 00 flour and eggs for a silky texture. You can use store-bought pasta sheets, but homemade dough takes it to the next level.

Ricotta Cheese: Creamy and mild, ricotta is the star of the filling. For the best results, use fresh ricotta and drain it well to avoid a soggy filling.

Spinach: Fresh spinach works best, but frozen spinach (thawed and drained) is a good alternative.

Parmigiano Reggiano: Adds a nutty, savory depth to the filling. Pecorino Romano can also be used for a sharper flavor.

Eggs: Used to bind the filling and in the pasta dough.

Nutmeg: Just a pinch enhances the filling’s flavor.

Butter Sauce: A simple combination of butter, garlic, and sage makes the perfect finishing touch.

Equipment You’ll Need

• Pasta Machine: Essential for rolling out the dough evenly. A rolling pin works too, but it’s more labor-intensive.
• Mixing Bowls: For preparing the filling and dough.
• Fluted Pastry Wheel: Gives ravioli their classic edges. A knife works in a pinch.
• Parchment Paper: Keeps the ravioli from sticking before cooking.
• Large Pot: For boiling the ravioli.

Step-by-Step Instructions for Perfect Spinach Ricotta Ravioli

Step 1: Prepare the Dough

1. Make the Dough: On a clean surface, mound 2 cups (250g) of 00 flour and make a well in the center. Crack 3 eggs into the well and gradually mix with a fork until a dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Step 2: Make the Filling

2. Cook the Spinach: Sauté 2 cups (60g) of fresh spinach in a little olive oil until wilted. Cool, then chop finely.
3. Mix the Filling: Combine spinach, 1 cup (250g) ricotta, ½ cup (50g) grated Parmigiano Reggiano, 1 egg, a pinch of nutmeg, and salt and pepper to taste. Set aside.

Step 3: Assemble the Ravioli

4. Roll Out the Dough: Divide the dough into four pieces. Roll each piece into a thin sheet using a pasta machine, setting it to the second-thinnest setting.
5. Add the Filling: Place small dollops of filling (about 1 tsp each) onto one sheet of dough, spacing them about 2 inches apart. Cover with a second sheet and press around the filling to seal.
6. Cut the Ravioli: Use a fluted pastry wheel or knife to cut out the ravioli. Transfer them to a parchment-lined tray and cover with a damp towel.

Step 4: Cook and Serve

7. Boil the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.
8. Prepare the Sauce: In a large skillet, melt 4 tbsp butter with 2 minced garlic cloves and a few fresh sage leaves. Toss the cooked ravioli in the sauce and serve immediately.

Expert Tips for the Best Ravioli

Drain the Ricotta: Excess moisture can make the filling watery, so make sure your ricotta is well-drained.

Don’t Overfill: A little filling goes a long way. Overfilling can cause the ravioli to burst while cooking.

Seal Tightly: Press firmly around the filling to remove air bubbles and prevent leaks.

Freeze for Later: Ravioli freeze beautifully. Lay them flat on a tray until solid, then transfer to a freezer bag.

Serving Suggestions

Spinach Ricotta Ravioli pairs beautifully with a light butter sauce, a classic tomato sauce, or even a drizzle of browned butter with sage. Serve alongside a crisp Caesar salad or roasted vegetables for a complete meal. Don’t forget the extra Parmigiano Reggiano on top—it’s a must!

Make-Ahead and Storage

• Make-Ahead: You can prepare the dough and filling a day in advance. Keep them refrigerated until ready to use.
• Storage: Leftover cooked ravioli can be stored in an airtight container in the fridge for up to 2 days.
• Freezing: Freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag. Cook from frozen—just add an extra minute or two to the boiling time.

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