Spinach Ricotta Ravioli (Printable)

Delicate ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce. Comforting Italian classic.

# What You 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

# Directions:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt into the well. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic film and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until completely wilted. Drain thoroughly and squeeze out excess moisture. Finely chop the spinach. In a mixing bowl, combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and black pepper until evenly incorporated.
03 - Divide rested dough in half. Using a pasta machine or rolling pin, roll each half into thin sheets approximately 1/16 inch thick. Work gently to maintain uniform thickness throughout.
04 - Place 1 teaspoon portions of filling spaced 2 inches apart on one pasta sheet. Brush the edges and spaces between filling with water. Place the second sheet directly on top and press firmly around each filling mound to seal. Cut into squares using a knife or ravioli cutter. Press edges with a fork to ensure complete sealing.
05 - Bring a large pot of salted water to a gentle boil. Working in batches to avoid overcrowding, add ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Pour in marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon marinara sauce onto individual plates. Arrange hot ravioli on top of sauce. Drizzle with additional sauce, garnish with fresh basil leaves, and finish with grated Parmesan cheese.

# Expert Advice:

01 -
  • The filling is creamy and light, with just enough nutmeg to make you wonder what that warm note is.
  • Homemade pasta has a tenderness that store bought versions never quite match, and it is easier than you think.
  • It is impressive enough for guests but forgiving enough for a weeknight if you prep the dough ahead.
  • The whole process is oddly meditative, especially when you get into the rhythm of folding and sealing each piece.
02 -
  • If your ravioli edges are not sealed tightly, they will burst open in the water, so press firmly and check each one before cooking.
  • Do not skip wringing out the spinach, even if it seems dry enough, because any extra moisture will make the filling runny and impossible to work with.
  • Boil the water gently, not at a rolling boil, or the ravioli will tumble around and tear apart.
  • You can freeze uncooked ravioli on a baking sheet, then transfer them to a bag once frozen, and cook them straight from the freezer when you need them.
03 -
  • Keep a small bowl of water nearby while shaping the ravioli so you can quickly brush the edges without stopping your rhythm.
  • If the dough is sticking while you roll, dust it lightly with flour, but not too much or it will become tough and hard to seal.
  • Taste your filling before you start assembling, because once the ravioli are sealed, you cannot adjust the seasoning.
  • Use a spray bottle filled with water to mist the pasta sheets evenly instead of brushing, it is faster and more consistent.
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