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Homemade Ravioli with Ricotta and Spinach Recipe
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 hour 30 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 2 hours 10 minutes
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
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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!
  9. 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.
  10. 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!