Homemade spinach ricotta ravioli, you know what? It’s not just for Italian grandmothers anymore (though they’d probably still do it better, let’s be honest). Making these pasta pockets, stuffed with that creamy ricotta and bright green spinach, is something you can totally pull off. Even on a Tuesday night. Well, maybe not a crazy Tuesday, but like, a chill one? Or Saturday when you’ve got time. This ricotta ravioli recipe isn’t as scary as it sounds, and when you’re sitting there twirling pasta you made with your actual hands… it’s kind of magical? Plus, knowing what to serve with your spinach ravioli makes the whole meal thing easier.
What is Homemade Spinach Ricotta Ravioli?
So basically, we’re talking delicate pasta wrapped around this luscious filling, tender dough hugging a simple mix of creamy ricotta cheese, wilted spinach, some Parmesan for that salty kick, maybe nutmeg if you’re feeling fancy, and seasoning. It’s comfort food. Italian-American style, not the stuffy kind.
My Nonna used to say, God, I miss her, that making ravioli wasn’t cooking, it was love. She’d fold these little pockets of happiness for everyone, and I’d help crimp the edges with a fork. My lines were terrible, all crooked and wonky, but she called them “perfectly imperfect.” Still makes me tear up. If you want the whole deep-dive on making fresh pasta pillows, Serious Eats has this great guide. These spinach ravioli though? They’re less about being perfect and more about… joy. And full bellies.
Why This Recipe Works
Look, time is precious, right? This easy spinach ricotta ravioli recipe hits that sweet spot between “wow, impressive!” and “I actually finished before midnight.” The filling? Minutes. Literally. And yeah, making pasta dough from scratch is amazing (I’ll give you the tips!), but you can absolutely cheat with store-bought wonton wrappers or fresh pasta sheets. No judgment here! My kids go absolutely feral for these, and honestly, little hands are weirdly good at pressing ravioli shapes. It’s a fantastic weekend thing that everyone devours. These ravioli are super versatile too, check out the best sauces for spinach ravioli and you’ve got endless possibilities. Seeing my kids’ faces when these hit the table? Worth every bit of flour on my floor.
Ingredients
What You’ll Need
Here’s your shopping list for the best homemade ravioli filling and the pasta:
- For the Pasta Dough (or shortcut!):
- 2 cups “00” flour (or all-purpose), plus more for dusting (“00” flour gives that silky bite, but regular works great!)
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Shortcut: Store-bought fresh pasta sheets or wonton wrappers work.
- For the Spinach Ricotta Filling:
- 1 (15-ounce) container whole milk ricotta cheese (Go whole milk, the creaminess is everything. Galbani’s good.)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed VERY dry (Get ALL that water out. Soggy filling is a disaster.)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 1/4 teaspoon freshly grated nutmeg (Don’t skip! That warmth is classic.)
- Salt and black pepper to taste
Ingredient Swaps
- Gluten-Free: Use gluten-free pasta flour blend (Cup4Cup or Bob’s Red Mill work) if making dough. Make sure wrappers are certified GF if using shortcuts.
- Vegan: Vegan ricotta (Kite Hill’s solid), flax egg or JUST Egg in filling. Store-bought vegan wonton wrappers exist! Skip Parmesan or go vegan substitute.
- Different Greens: No spinach? Try finely chopped kale or Swiss chard (squeeze dry!).
Step-by-Step Instructions
Okay, let’s do this. Time to make homemade spinach ricotta ravioli, the fun part!
- Make the Pasta Dough (If Doing From Scratch): Mound flour on a clean surface, create a well. Crack eggs in, add olive oil and salt. Fork-whisk the eggs, slowly pulling flour from sides until it’s shaggy. Knead by hand 8-10 minutes until smooth. (Wondering how to make ravioli dough from scratch? It’s easier than you think!) Wrap tight in plastic, rest room temp for at least 30 minutes. (Gluten needs to chill, makes rolling easier.)
- Prepare the Filling: While dough rests (or if using shortcut), mix drained ricotta, VERY well-squeezed spinach, Parmesan, beaten egg, nutmeg, salt, pepper in a bowl. Mix until combined, don’t overmix. Taste it, adjust seasoning.
- Roll Out the Dough: Divide rested dough into quarters. Work with one piece (cover the rest). Flatten it, then use pasta machine or rolling pin to roll thin sheets, usually setting 6 or 7 on machines. Aim for 4-5 inches wide. Rolling pin? Get it thin as possible, like 1/16th inch. Flour your surface as needed.
- Assemble the Ravioli: Lay one pasta sheet on floured surface. Drop rounded teaspoons of ricotta ravioli filling about 1.5-2 inches apart. Brush dough around filling with water. Carefully lay another sheet on top, press gently around filling to remove air pockets and seal. This step is crucial, no one wants exploding ravioli!
- Cut the Ravioli: Use ravioli cutter, pasta wheel, or sharp knife to cut squares or rounds. Crimp edges with fork for that Nonna look. Place finished ravioli on baking sheet dusted with semolina or cornmeal. Repeat with remaining dough and filling. (Leftover filling? Amazing in scrambled eggs! Or try our Homemade Lasagna Recipes?)
- Cook the Ravioli: Bring large pot of salted water to rolling boil. Gently add ravioli in batches, don’t overcrowd. Cook 3-5 minutes until they float and pasta’s tender.
- Serve: Remove cooked ravioli with slotted spoon. Serve immediately with your favorite sauce, extra Parmesan, maybe fresh basil. Bellissimo!
Ways to Enjoy Homemade Spinach Ricotta Ravioli
- Classic Marinara: Simple, bright tomato sauce, can’t go wrong.
- Sage Brown Butter: Melt butter until nutty, toss in fresh sage until crispy. Divine.
- Pesto Perfection: Vibrant basil pesto for that fresh kick.
- Creamy Dream: A luscious Alfredo Sauce Recipe takes spinach ravioli over the top.
- Simple & Elegant: Good olive oil, flaky sea salt, cracked pepper, lots of Parmesan.
Time-Saving Tips
Shortcuts
- Wonton Wrappers: Ultimate cheat! Refrigerated section, most grocery stores.
- Store-Bought Pasta Sheets: Fresh ones in refrigerated section save tons of time.
- Make Ahead: Prepare filling 2 days in advance, store covered in fridge. Dough can be made a day ahead too.
Pro Tips
- Seal ‘Em Tight: Nonna always said, get ALL the air out around filling before sealing. Air pockets burst your beautiful ravioli. Sigillare bene!
- Don’t Overfill: Tempting, but too much filling makes sealing hard and increases bursting risk. Generous teaspoon is perfect.
- Semolina Dusting: Better than all-purpose for preventing sticking, doesn’t get gummy.
Storage and Freezing Tips
- Refrigerating: Store uncooked ravioli single layer on dusted sheet, covered tight with plastic, up to 1 day.
- Freezing: Freeze homemade spinach ravioli for longer storage! Arrange uncooked ravioli single layer on semolina-dusted sheet. Freeze until solid (1-2 hours). Transfer to airtight container or freezer bag. Keeps 2 months. Cook directly from frozen (add extra minute or two). Cooked leftovers in sauce keep 2-3 days in fridge.
Homemade Spinach Ricotta Ravioli
Ingredients
Equipment
Method
- Make Pasta Dough (If From Scratch): Mound flour on a clean surface, make a well. Add eggs, oil, and salt to well. Whisk gradually, incorporating flour. Knead 8-10 mins until smooth and elastic. Wrap tightly; rest at room temp 30+ mins.
- Prepare Filling: Combine ricotta, thoroughly squeezed spinach, Parmesan, beaten egg, nutmeg, salt, and pepper in a medium bowl. Mix until just combined. Adjust seasoning if needed.
- Roll Out Dough: Divide rested dough into quarters. Working one piece at a time (keep others covered), roll into thin sheets (approx. 1/16 inch thick or setting 6/7 on pasta machine), about 4-5 inches wide. Lightly flour surface as needed.
- Assemble Ravioli: Lay one pasta sheet flat. Place rounded teaspoons of filling ~1.5-2 inches apart. Brush dough around filling lightly with water. Place another pasta sheet on top. Press gently around filling mounds to remove all air pockets and seal edges securely.
- Cut Ravioli: Use a ravioli cutter, pasta wheel, or knife to cut squares/rounds. Crimp edges with a fork if desired. Place finished ravioli in a single layer on a baking sheet lightly dusted with semolina flour or cornmeal. Repeat.
- Cook Ravioli: Bring a large pot of salted water to a rolling boil. Gently add ravioli in batches (don’t overcrowd). Cook 3-5 minutes, until they float and pasta is tender.
- Serve: Remove with a slotted spoon. Serve immediately with desired sauce and Parmesan.
Notes
Frequently Asked Questions
How do you make spinach ricotta ravioli filling?
Super easy, mix whole milk ricotta, thawed and VERY well-squeezed frozen spinach, grated Parmesan, beaten egg (binds it), pinch of nutmeg, salt, pepper. Key is squeezing ALL water from spinach to avoid watery filling.
Can you freeze homemade spinach ravioli?
Absolutely! Freezing uncooked ravioli is best for long-term storage. Single layer on semolina-dusted baking sheet, freeze solid, transfer to freezer bag or airtight container. Lasts 2 months, cook straight from frozen.
What pasta dough is best for ricotta ravioli?
Classic egg pasta dough with “00” flour or all-purpose works beautifully. “00” gives silkier texture, but AP is fine! Dough needs to hold filling but stay tender when cooked. Key is resting dough before rolling.
How long does fresh ravioli take to cook?
Not long! Fresh homemade spinach ricotta ravioli cooks in 3-5 minutes in boiling salted water. Usually float when done, but taste test to ensure pasta’s tender.
Is ricotta ravioli healthy?
“Healthy” is relative! This ricotta ravioli recipe has protein from ricotta and egg, vitamins from spinach. Whole milk ricotta adds richness but also fat. Portion size and sauce choice matter! Serve with simple tomato sauce and side salad for balance. It’s comfort food, best enjoyed as part of varied diet.
Final Thoughts
Making homemade spinach ricotta ravioli might seem like a whole thing, but it’s so worth it. Pour some wine, put on music (Sinatra? Taylor Swift? Whatever moves you!), and just… enjoy it. There’s something about sharing food made with your own hands that hits different. I really hope this recipe brings Italian sunshine into your kitchen! If you love these, try an Easy Baked Spinach Ravioli for cheesy casserole night. Let me know if you try them! Buon appetito!
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