Spinach Ricotta Ravioli (Printable)

Delicate ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce. Italian comfort food at its finest.

# Ingredient List:

→ 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 for garnish
16 - Extra grated Parmesan cheese

# Steps:

01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt, then gradually incorporate flour with a fork until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until completely wilted. Drain thoroughly and squeeze out excess moisture before finely chopping. Combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a mixing bowl until evenly incorporated.
03 - Divide dough in half. Using a pasta machine or rolling pin, roll each portion into thin, even sheets approximately 1/16 inch thick. Ensure consistency for uniform cooking.
04 - Place teaspoons of filling on one pasta sheet, spacing portions 2 inches apart. Brush pasta edges with water, position the second sheet on top, and press around each filling mound 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. Working in batches, add ravioli and cook for 3 to 4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper to taste, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates. Top with hot ravioli, additional sauce, fresh basil leaves, and grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The filling stays creamy and doesn't leak if you squeeze the spinach dry enough.
  • Fresh pasta dough is easier than it looks once your hands learn the rhythm.
  • You can freeze half the batch uncooked and have homemade ravioli ready anytime.
  • It tastes like the kind of meal you'd get at a tiny Italian restaurant tucked down a side street.
02 -
  • If your dough keeps shrinking back when you roll it, it needs to rest longer so the gluten can relax.
  • Squeezing the spinach dry is not optional, I learned this the hard way when my first batch turned into green soup.
  • Don't overfill the ravioli or they'll burst in the water, a teaspoon is really all you need.
  • Freeze uncooked ravioli on a baking sheet first, then transfer to a bag so they don't stick together.
03 -
  • Keep a small bowl of water nearby while shaping ravioli so you can dab your finger and seal edges quickly without searching for a brush.
  • If the dough feels too dry and won't come together, add water a teaspoon at a time, if it's sticky, dust it lightly with flour but don't overdo it.
  • Cook a test ravioli first to make sure the edges are sealed properly, better to catch a leak early than lose a whole batch.
  • Use a pasta machine if you have one, it makes the dough thinner and more even than I've ever managed with a rolling pin.
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