Spinach Ricotta Ravioli (Printer Friendly)

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

# 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

# How to Make It:

01 - Mound flour on a clean surface and create a well in the center. Add eggs and salt, gradually mixing with a fork while pulling flour inward until dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
02 - Steam or sauté spinach until wilted, then drain thoroughly and squeeze out excess moisture before finely chopping. Combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl, mixing until fully 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.
04 - Place teaspoons of filling spaced 2 inches apart on one pasta sheet. Brush edges with water and place second sheet on top, pressing firmly around filling to seal. Cut into squares using a knife or ravioli cutter and press edges with a fork to ensure complete sealing.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3 to 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. 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 individual plates. Top with hot ravioli, additional sauce, fresh basil leaves, and extra Parmesan cheese.

# Expert Tips:

01 -
  • The pasta dough comes together with just three ingredients and feels almost therapeutic to knead.
  • Each ravioli pillow bursts with creamy ricotta and earthy spinach that tastes like comfort in every bite.
  • You can make these ahead and freeze them, so a homemade dinner is always within reach.
  • It impresses everyone but secretly forgives your mistakes because rustic edges taste just as good.
02 -
  • If your ravioli edges aren't sealed tightly, they will burst open in the boiling water and all that beautiful filling will float away.
  • Letting the dough rest for the full 30 minutes makes it so much easier to roll thin without it snapping back like a rubber band.
  • Don't skip squeezing the spinach dry, I learned this the hard way when my first batch turned into a watery mess.
03 -
  • Use a spray bottle filled with water to mist the pasta sheets instead of brushing them, it's faster and more even.
  • If your dough feels too sticky while kneading, dust it lightly with flour, but if it's too dry, wet your hands slightly and keep working it.
  • Don't crowd the pot when boiling ravioli, they need space to float freely or they'll stick together and tear.
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