Spinach Ricotta Ravioli

My kitchen counter was dusted with flour like fresh snow, and I was elbow-deep in dough when my neighbor knocked to borrow sugar. She stayed two hours, and we rolled pasta together while trading stories about our grandmothers. That afternoon taught me that making ravioli isn't really about perfection. It's about the flour on your hands, the rhythm of folding, and how something this simple can turn a quiet Tuesday into a memory you keep forever.

I made these for my sister's birthday once, and she cried a little when she took the first bite. Not because they were fancy, but because they reminded her of the tiny trattoria we stumbled into during a rainstorm in Florence. We never found that place again, but now we have this recipe, and it brings us right back to those cobblestone streets and that wood-fired warmth. Food has a strange way of holding onto moments like that.

Ingredients

• All-purpose flour: The foundation of your dough, and using the right amount makes all the difference between silky pasta and a tough chew.
• Large eggs: They bind the dough and give it that rich golden color, so use the freshest ones you can find.
• Salt (for dough): Just enough to wake up the flavor without overpowering the delicate filling.
• Ricotta cheese: The creamy heart of the filling, and whole milk ricotta works best because it holds together beautifully.
• Fresh spinach: Adds vibrant color and a subtle earthiness, but make sure to squeeze out every drop of water or your filling will be soupy.
• Grated Parmesan cheese: Brings a nutty sharpness that balances the mild ricotta perfectly.
• Egg yolk: Acts as the glue that keeps your filling from falling apart when the ravioli cook.
• Nutmeg: A tiny pinch transforms the filling from ordinary to something that makes people ask what your secret is.
• Black pepper: Freshly cracked pepper adds just the right amount of bite.
• Marinara sauce: Whether you make it from scratch or grab a jar, it should taste bright and tomatoey, not canned and flat.
• Olive oil: A good glug helps the garlic bloom without burning.
• Garlic cloves: Minced fresh, never from a jar, because the difference is something you can actually taste.
• Fresh basil leaves: Torn at the last second so they release that unmistakable summery fragrance.
• Extra Parmesan for serving: Because there's no such thing as too much cheese when it comes to pasta.

Instructions

Make the Pasta Dough:

Mound your flour on a clean counter and create a little well in the center like a volcano. Crack the eggs into that well, add the salt, and use a fork to gently whisk them, slowly pulling in flour from the edges until a shaggy dough begins to form. Knead it for 8 to 10 minutes until it feels smooth and springs back when you poke it, then wrap it tightly in plastic and let it rest for 30 minutes while you prep everything else.

Prepare the Filling:

Steam or quickly sauté your spinach until it wilts down, then drain it and squeeze out as much water as you possibly can using a towel or your hands. Chop it finely and mix it in a bowl with the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until everything is evenly combined and smells faintly warm and nutty.

Roll the Pasta:

Cut your rested dough in half and work with one piece at a time, keeping the other covered so it doesn't dry out. Roll each half into a thin sheet, about 1/16 inch thick, using a pasta machine if you have one or a rolling pin and a lot of patient arm work if you don't.

Shape the Ravioli:

Lay one sheet of pasta flat and drop teaspoons of filling every 2 inches, leaving space around each mound. Brush the edges and spaces between the filling with a little water, drape the second sheet over the top, and press firmly around each pocket to seal out any air bubbles. Cut them into squares with a knife or a fluted ravioli cutter, then press the edges with a fork to make sure they stay closed during cooking.

Cook the Ravioli:

Bring a big pot of salted water to a gentle boil, not a rolling one, because you don't want to tear these delicate parcels. Add the ravioli in batches and cook for 3 to 4 minutes until they float to the surface and look puffy, then lift them out gently with a slotted spoon.

Make the Marinara Sauce:

Heat olive oil in a saucepan over medium heat and toss in the minced garlic, letting it sizzle for about a minute until it smells amazing but hasn't turned brown. Pour in your marinara, season with salt and pepper, and let it simmer for 5 minutes to meld the flavors together.

Serve:

Spoon a little sauce onto each plate, nestle the hot ravioli on top, and add more sauce over them. Finish with torn basil leaves and a generous shower of Parmesan, and serve immediately while everything is still steaming.

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One evening, I served these to a friend who'd just moved across the country and was feeling homesick. We ate quietly at first, then she started laughing and told me her nonna used to make something similar on Sundays. By the end of the night, she wasn't sad anymore. Sometimes a plate of ravioli is more than dinner, it's a bridge back to something warm and familiar, even if it's not exactly the same.

Make Ahead Magic

The best part about homemade ravioli is that they freeze like a dream. Lay them in a single layer on a baking sheet dusted with flour, freeze them solid, then transfer them to a freezer bag where they'll keep for up to three months. When you're ready to eat, drop them straight from frozen into boiling water and add an extra minute or two to the cooking time. It's like having a little stash of love tucked away for the nights when you need it most.

Swaps and Variations

If fresh spinach isn't in season, frozen works just as well as long as you thaw it completely and wring it out like you're determined to get every last drop of moisture. I've also added a pinch of lemon zest to the filling on warmer days, and it brightens everything up in the most unexpected way. You can even swap the marinara for brown butter and sage if you're feeling fancy, just melt butter until it turns golden and toss in a handful of crispy sage leaves.

Pairing Suggestions

These ravioli sing next to a crisp, chilled glass of Pinot Grigio that cuts through the richness of the ricotta. A simple arugula salad dressed with lemon and olive oil keeps things light, and if you want to go all out, garlic bread is never a bad idea. I also love serving these with roasted cherry tomatoes on the side because their sweetness plays beautifully against the tangy marinara.

• Freeze any leftover filling and use it as a dip for crackers or stuffed into mushroom caps.
• Save your pasta scraps, cut them into noodles, and toss them with butter for a cook's snack.
• Always taste your filling before you start assembling, it's the easiest time to adjust the seasoning.

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This recipe has become my go-to whenever I want to slow down and remember why I love cooking in the first place. There's something grounding about working with your hands, shaping something from scratch, and watching people you care about enjoy it. I hope it does the same for you.

Recipe FAQs

→ How do I prevent the ravioli filling from leaking during cooking?

Ensure your pasta edges are thoroughly sealed by brushing them with water before pressing the top sheet down. Press firmly around each filling mound and use a fork to crimp the edges securely. Don't overfill each ravioli, and let the assembled ravioli rest in the refrigerator for at least 30 minutes before cooking.

→ Can I make the ravioli ahead of time?

Yes, you can assemble ravioli up to 24 hours in advance and store them on a floured tray covered with plastic wrap in the refrigerator. For longer storage, freeze them on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to the cooking time.

→ What's the best way to cook fresh ravioli?

Bring a large pot of salted water to a gentle boil—avoid rapid boiling, which can rupture the delicate pasta. Add ravioli in batches to prevent overcrowding. They're done when they float to the surface and maintain that position for about 1 minute. Remove with a slotted spoon to prevent breaking.

→ How can I make the filling more flavorful?

Add fresh lemon zest, fresh herbs like parsley or basil, or a small amount of grated garlic to the ricotta mixture. A pinch of freshly grated nutmeg enhances the earthy spinach notes. Some cooks also add a touch of béchamel sauce to the filling for extra richness and creaminess.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Vermentino complements the creamy ricotta filling and bright marinara beautifully. The acidity cuts through the richness while the wine's delicate flavor won't overpower the spinach and cheese. Avoid heavily oaked wines that might compete with the subtle flavors.

→ Can I use store-bought pasta sheets instead of making dough from scratch?

Absolutely. Fresh pasta sheets or wonton wrappers work well and significantly reduce preparation time. If using thicker sheets, you may need to thin them slightly with a rolling pin. Ensure the edges are well-sealed with water before pressing together to prevent filling from escaping during cooking.