This homemade ricotta and spinach ravioli captures the essence of authentic Italian comfort food. Tender egg pasta encases a velvety filling of creamy ricotta, nutrient-rich spinach, and nutty Parmigiano-Reggiano with a hint of nutmeg. It’s fresh, flavorful, and far superior to store-bought – perfect for special family dinners or impressing guests with your handmade touch.

Shadush Sachiska

Homemade Ravioli with Ricotta and Spinach Recipe

Delicate homemade pasta pillows stuffed with creamy ricotta and fresh spinach – a classic Italian comfort dish bursting with flavor.

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Prep Time 1 30

Cook Time 10

Additional Time 30

Total Time 2 10

Servings: 6 serves

Course: Italian Pasta Dishes

Calories: 427

Ingredients Method

Ingredients

For the Pasta Dough:

300 g ’00’ flour plus extra for dusting
3 large eggs room temperature
Pinch of salt
Semolina flour for dusting

For the Ricotta and Spinach Filling:

500 g fresh spinach or 250g frozen, thawed and drained
450 g whole-milk ricotta cheese drained
100 g freshly grated Parmigiano-Reggiano
1 large egg
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste

Method

Prepare the pasta dough: Pile the flour on your work surface, make a well in the center, crack in the eggs, and add a pinch of salt. Using a fork, gently whisk the eggs while gradually pulling in the surrounding flour. Once it forms a shaggy dough, knead with your hands for 8-10 minutes until smooth and elastic – it should feel like soft playdough! Wrap in plastic and rest for 30 minutes.
Cook the spinach: Wash fresh spinach well. Wilt it in a pan over medium heat (no added water – just the clinging drops) for 2-3 minutes until bright green and wilted. Cool slightly, then squeeze out every drop of moisture using a clean tea towel – this is key for perfect filling!
Make the filling: In a large bowl, mix the drained ricotta, chopped wilted spinach, grated Parmigiano, egg, nutmeg, salt, and pepper. Stir until creamy and well combined – taste and adjust seasoning for that irresistible savory punch. Chill until ready.
Roll the pasta: Divide the rested dough into 4 pieces. Flatten one piece, dust with flour, and roll through a pasta machine starting on the widest setting. Gradually thin it to setting 6-7 for delicate sheets. Keep others covered to prevent drying.
Set up for filling: Lay one pasta sheet on a floured surface. Place teaspoonfuls of filling about 5cm apart in two rows, leaving space around edges.
Brush and top: Lightly brush egg wash (or water) around each mound of filling to help seal. Gently drape another pasta sheet over the top, pressing around each filling to expel air bubbles – this keeps them plump and sealed!
Cut the ravioli: Use a ravioli cutter, wheel, or knife to cut squares (about 5-6cm), ensuring sealed edges. Press gently with fingers to secure.
Dust and rest: Place finished ravioli on a semolina-dusted tray. Repeat with remaining dough and filling – you’ll have a beautiful tray of handmade treasures!
Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3-5 minutes until they float and pasta is tender. Drain carefully with a slotted spoon.
Serve with love: Toss gently in melted butter with fresh sage leaves (or your favorite sauce). Sprinkle extra Parmigiano and enjoy every homemade bite – pure Italian bliss!

Recipe Tips and Tricks:

Drain the ricotta overnight in a fine-mesh strainer in the fridge to avoid a watery filling.
Squeeze spinach thoroughly after cooking (use a clean tea towel) to prevent soggy ravioli.
Rest the dough for at least 30 minutes for easier rolling and better texture.
Roll pasta sheets thin (setting 6-7 on a pasta machine) but not so thin they tear.
Dust everything with semolina to prevent sticking.
Seal ravioli firmly, pressing out air pockets to avoid bursting during cooking.
Freeze uncooked ravioli in a single layer before bagging for up to 3 months.
Cook from frozen – add 1-2 extra minutes to boiling time.

Ingredients Notes in long form:

Flour: Use ’00’ flour for silky, tender pasta; all-purpose works as a substitute but yields slightly denser results.
Eggs: Room-temperature large eggs ensure a smooth, workable dough – fresh eggs make the pasta more vibrant and flavorful.
Ricotta: Whole-milk ricotta provides the creamiest texture; drain well to remove excess whey. Fresh ricotta is ideal for authentic taste.
Spinach: Fresh spinach offers the best flavor – wilt it gently without added water, then squeeze dry. Frozen works too, but thaw and squeeze thoroughly.
Parmigiano-Reggiano: Freshly grated for superior nutty depth; avoid pre-grated versions which lack intensity.
Nutmeg: Freshly grated adds a warm, subtle sweetness that perfectly balances the filling.
Semolina: Use for dusting to prevent sticking without making the dough tough.

Variations and Substitutions in long form:

Vegan version: Swap eggs for a vegan pasta dough (use water and olive oil), and replace ricotta with vegan ricotta or cashew-based cheese; use nutritional yeast instead of Parmigiano.
Gluten-free: Use a gluten-free flour blend designed for pasta.
Cheese variations: Add grated mozzarella or pecorino for extra creaminess, or goat cheese for tang.
Herb boost: Mix in fresh basil, parsley, or lemon zest for brightness.
Sauce options: Serve with classic butter and sage, marinara, pesto, or creamy tomato sauce instead of simple butter.
Spinach alternatives: Substitute chard, kale, or wild greens for a different twist.
Protein addition: Mix in cooked ground meat or pancetta for a non-vegetarian version.

Storage Options:

Uncooked: Freeze in a single layer on a tray until solid, then transfer to freezer bags (up to 3 months). Cook from frozen.
Cooked: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in sauce.
Dough: Wrap tightly and refrigerate for up to 2 days.