Spinach Ricotta Ravioli (Printable Page)

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

# What You'll 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

# Step-by-Step Guide:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt. Gradually incorporate flour with 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. Using a pasta machine or rolling pin, roll each half into thin sheets approximately 1/16 inch thick.
04 - Place teaspoon-sized portions of filling spaced 2 inches apart on one pasta sheet. Brush edges with water, place second sheet on top, and press around filling to seal. Cut into squares using a knife or ravioli cutter. Press edges with fork to ensure complete sealing.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
06 - In a saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates. Top with hot ravioli, additional sauce, fresh basil leaves, and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • The pasta dough becomes silky and elastic after just ten minutes of kneading, giving you that proud feeling of making something truly from scratch.
  • Fresh spinach and creamy ricotta create a filling so light and flavorful that even picky eaters ask for seconds.
  • You can freeze half the batch for a weeknight dinner that tastes like you spent hours in the kitchen.
02 -
  • If your dough feels sticky after kneading, don't dump in more flour, just let it rest and it will firm up on its own.
  • Squeeze the spinach like your life depends on it, because watery filling will leak out and turn your ravioli into soggy green pillows.
  • Don't skip the resting time for the dough, it relaxes the gluten and makes rolling infinitely easier.
03 -
  • Run your pasta sheets through the machine one extra time at the thinnest setting for ravioli that are delicate and almost translucent.
  • Taste your filling before you start assembling, because it's much easier to adjust seasoning now than after everything is sealed.
  • Use a spray bottle filled with water to mist the pasta sheets lightly instead of brushing, it's faster and more even.
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