Spinach Ricotta Ravioli (Printable View)

Delicate ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce. Comforting Italian 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 for garnish
16 - Extra grated Parmesan cheese

# How To Make It:

01 - Mound flour on a clean surface and create a well in the center. Add eggs and salt, gradually incorporating 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. Combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl until well blended.
03 - Divide rested dough in half. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin.
04 - Place 1 teaspoon filling portions 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, then press edges with fork to ensure complete seal.
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.
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, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates. Arrange cooked ravioli on sauce, top with additional sauce, fresh basil leaves, and extra Parmesan cheese.

# Expert Advice:

01 -
  • The filling is creamy and earthy, with just enough nutmeg to make you wonder what that warm, mysterious flavor is.
  • Homemade pasta has a tender bite that no boxed version can match, and it's oddly therapeutic to make.
  • It looks impressive on the plate, but the process is more forgiving than you'd think.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have melded.
02 -
  • If your dough is too sticky, don't dump in more flour all at once, just dust lightly and keep kneading or it'll get tough.
  • Seal those ravioli edges like your life depends on it, because one loose edge means filling leaking into the water and sad, deflated pockets.
  • Don't skip the resting time for the dough, it makes rolling so much easier and prevents the pasta from shrinking back like a rubber band.
  • Frozen spinach works fine, but you absolutely must thaw it completely and wring it out in a clean towel until your arms hurt.
03 -
  • Freeze uncooked ravioli on a baking sheet, then transfer to a bag once solid, they cook from frozen in about 5 minutes.
  • A tiny pinch of lemon zest in the filling brightens everything and cuts through the richness.
  • If you don't have a pasta machine, a wine bottle works in a pinch, just make sure it's clean and dry.
  • Press out any air bubbles when you seal the ravioli, trapped air makes them explode in the water.
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