Spinach Ricotta Ravioli (Printable)

Tender homemade ravioli filled with creamy ricotta and fresh spinach, served in marinara sauce. An Italian classic comfort dish.

# What You'll 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 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt, then gradually incorporate flour using a fork until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
02 - Steam or sauté spinach until completely wilted. Drain thoroughly and squeeze out excess moisture using a clean kitchen towel, then finely chop. Combine ricotta, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper in a mixing bowl until evenly incorporated.
03 - Divide rested dough in half. Using a pasta machine or rolling pin, roll each half into thin, uniform sheets approximately 1/16 inch thick. Handle gently to maintain integrity.
04 - Distribute teaspoons of filling across one pasta sheet, spacing them 2 inches apart. Brush water around filling portions. Position second sheet over top and firmly press around each mound to seal. Cut into individual squares using a knife or ravioli cutter, then press edges with a fork to ensure complete seal.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, add ravioli and cook for 3 to 4 minutes until they rise to the surface. Remove with a slotted spoon and transfer to a warm serving vessel.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in marinara sauce, season with salt and pepper to taste, and simmer for 5 minutes.
07 - Spoon marinara sauce onto individual plates. Arrange cooked ravioli on sauce, top with additional sauce, fresh basil leaves, and grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The filling is creamy and rich without being heavy, balanced perfectly by the bright marinara.
  • Homemade pasta has a tender bite that store bought versions just can't match.
  • It looks impressive but is more forgiving than you'd think, even if your ravioli aren't perfectly square.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • If your dough feels too sticky while kneading, add flour a tablespoon at a time, but don't overdo it or the pasta will be tough.
  • Squeezing the spinach dry is non negotiable, excess water will ruin the filling and make the ravioli fall apart.
  • Don't skip the resting time for the dough, it relaxes the gluten and makes rolling so much easier.
  • Seal the edges firmly and check for air pockets, or they'll burst open in the boiling water.
03 -
  • Use a pasta machine if you have one, it makes rolling the dough thin and even so much easier.
  • Keep a small bowl of water nearby while assembling, it helps seal the edges without making the dough soggy.
  • Taste your filling before you start assembling, it's your last chance to adjust seasoning.
  • Don't crowd the pot when boiling, give each ravioli space to cook evenly without sticking together.
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