Feeling like homemade spinach ricotta ravioli is something only Nonnas tucked away in Italian villages can master? Think again! Making these gorgeous pasta pillows stuffed with creamy ricotta and vibrant spinach is totally doable, even on a busy weeknight (okay, maybe a slightly less busy weeknight, or a weekend project!). This ricotta ravioli recipe is surprisingly straightforward, and the payoff—twirling fresh, tender ravioli you made yourself—is pure kitchen magic. Plus, knowing exactly what to serve with your spinach ravioli makes meal planning a breeze.
What is Homemade Spinach Ricotta Ravioli?
At its heart, this dish is about delicate pasta wrapped around a luscious filling. We’re talking tender pasta dough encasing a simple, classic mix of creamy ricotta cheese, wilted spinach, a touch of Parmesan for savory depth, maybe a whisper of nutmeg, and seasoning. It’s comfort food, Italian-American style.
My own Nonna used to say making ravioli wasn’t just cooking; it was an act of love, folding little pockets of goodness for the family. She’d let me help crimp the edges with a fork, my little fingers making crooked lines she always called “perfectly imperfect.” If you want to dive deeper into the beautiful tradition of making fresh pasta pillows, Serious Eats has a fantastic guide. These spinach ravioli are less about fancy techniques and more about fresh ingredients and happy bellies.
Why This Recipe Works
Okay, let’s be real: time is precious. This easy spinach ricotta ravioli recipe hits that sweet spot between impressive and achievable. Why? First, the filling comes together in minutes. Second, while making pasta dough from scratch is amazing (and I’ll give you tips!), you can absolutely use store-bought wonton wrappers or fresh pasta sheets for a shortcut. Third, kids love getting involved – little hands are surprisingly good at pressing ravioli shapes! It’s a fantastic weekend project that yields a meal everyone devours. These ravioli are super versatile too; find the best sauces for spinach ravioli and you’ve got endless meal possibilities. Honestly, seeing my own kids’ faces light up when these hit the table makes every bit of effort worth it.
Ingredients
What You’ll Need
Here’s what you need to gather for the best homemade ravioli filling and the pasta itself:
- For the Pasta Dough (or shortcut!):
- 2 cups “00” flour (or all-purpose), plus more for dusting (Using “00” flour gives the pasta that silky, tender bite, but regular AP works great too!)
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Shortcut Option: High-quality store-bought fresh pasta sheets or wonton wrappers.
- For the Spinach Ricotta Filling:
- 1 (15-ounce) container whole milk ricotta cheese (Seriously, go for whole milk – the creaminess is key. I often grab Galbani or whatever looks freshest.)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry (Get all that water out! Soggy filling is no bueno.)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 1/4 teaspoon freshly grated nutmeg (Don’t skip this! It adds that classic warmth.)
- Salt and freshly ground black pepper to taste
Ingredient Swaps
Got dietary needs or missing something? No worries!
- Gluten-Free: Swap the “00” or all-purpose flour for a good quality gluten-free pasta flour blend (like Cup4Cup or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour) if making dough from scratch. Ensure your store-bought sheets/wrappers are certified GF if using a shortcut.
- Vegan: Use a high-quality vegan ricotta alternative (kite hill works well) and an egg replacer (like flax egg or JUST Egg) in the filling. Use store-bought vegan wonton wrappers or make/find vegan pasta sheets. Omit Parmesan or use a vegan substitute.
- Different Greens: No spinach? Finely chopped cooked kale or Swiss chard (tough stems removed, squeezed dry) can work too.
Step-by-Step Instructions
Ready to roll? Let’s make some homemade spinach ricotta ravioli! Mamma mia, this is the fun part!
- Make the Pasta Dough (If Doing It From Scratch): On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt. Gradually whisk the eggs with a fork, slowly incorporating flour from the sides until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. (Thinking about how to make ravioli dough from scratch? It’s easier than you think!). Wrap tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. (This lets the gluten relax, making it easier to roll.)
- Prepare the Filling: While the dough rests (or if using a shortcut), combine the drained ricotta, very well-squeezed spinach, Parmesan, beaten egg, nutmeg, salt, and pepper in a medium bowl. Mix until just combined – don’t overmix. Taste and adjust seasoning if needed.
- Roll Out the Dough: Divide the rested dough into quarters. Working with one piece at a time (keep others covered), flatten it slightly. Using a pasta machine (or a rolling pin and some elbow grease!), roll the dough out into thin sheets (usually setting 6 or 7 on most machines). Aim for sheets about 4-5 inches wide. If using a rolling pin, get it as thin as you possibly can – think 1/16th of an inch. Lightly flour your work surface as needed.
- Assemble the Ravioli: Lay one pasta sheet on a lightly floured surface. Place rounded teaspoons of the ricotta ravioli filling about 1.5-2 inches apart along the sheet. Lightly brush the dough around the filling with water (or an egg wash). Carefully place another pasta sheet on top, pressing gently around the filling mounds to remove air pockets and seal the edges. This step is crucial to avoid ravioli explosions while cooking!
- Cut the Ravioli: Use a ravioli cutter, pasta wheel, or a sharp knife to cut out square or round ravioli. You can crimp the edges with a fork for extra insurance (and that classic Nonna look!). Place the finished ravioli in a single layer on a baking sheet lightly dusted with semolina flour or cornmeal to prevent sticking. Repeat with remaining dough and filling. (Got leftover filling? It’s amazing stirred into scrambled eggs or used in stuffed shells! Maybe even inspire one of our Homemade Lasagna Recipes?)
- Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Gently add the ravioli in batches (don’t overcrowd the pot). Cook for 3-5 minutes, or until they float to the surface and the pasta is tender. Cooking time depends on thickness; fresh ricotta ravioli cooks quickly!
- Serve: Carefully remove the cooked ravioli with a slotted spoon or spider strainer. Serve immediately with your favorite sauce (see ideas below!), a sprinkle of extra Parmesan, and maybe some fresh basil. Bellissimo!
Ways to Enjoy Homemade Spinach Ricotta Ravioli
These little guys are delicious dressed simply or elaborately! Here are a few ideas:
- Classic Marinara: You can’t go wrong with a simple, bright tomato sauce.
- Sage Brown Butter: A sophisticated favorite – melt butter until nutty, toss in fresh sage leaves until crispy. Divine.
- Pesto Perfection: Toss with vibrant basil pesto for a fresh, herby kick.
- Creamy Dream: A luscious Alfredo Sauce Recipe takes these spinach ravioli over the top for a decadent treat.
- Simple & Elegant: Drizzle with good quality extra virgin olive oil, a sprinkle of flaky sea salt, cracked black pepper, and lots of Parmesan.
Time-Saving Tips
Shortcuts
- Wonton Wrappers: The ultimate cheat! Find them in the refrigerated section of most grocery stores. They work surprisingly well.
- Store-Bought Pasta Sheets: Look for fresh pasta sheets (not dried lasagna noodles) in the refrigerated section. Quality varies, but good ones save tons of time.
- Make Ahead: Prepare the filling up to 2 days in advance and store it covered in the fridge. You can also make the pasta dough a day ahead.
Pro Tips
- Seal ‘Em Tight: Nonna always emphasized getting all the air out from around the filling before sealing. Air pockets expand and can burst your beautiful ravioli. Sigillare bene! Seal them well!
- Don’t Overfill: It’s tempting, I know! But too much filling makes sealing difficult and increases the risk of bursting. A generous teaspoon is usually perfect for standard-sized ravioli.
- Semolina Dusting: Dusting your baking sheet and the ravioli lightly with semolina flour (or fine cornmeal) is better than using all-purpose flour for preventing sticking, as it doesn’t get gummy.
Storage and Freezing Tips
- Refrigerating: Store uncooked fresh ravioli in a single layer on a well-dusted baking sheet, covered tightly with plastic wrap, for up to 1 day.
- Freezing: For longer storage, freeze homemade spinach ravioli! Arrange uncooked ravioli in a single layer on a semolina-dusted baking sheet. Freeze until solid (about 1-2 hours). Transfer the frozen ravioli to an airtight container or freezer bag. They’ll keep for up to 2 months. Cook directly from frozen (add an extra minute or two to the boiling time). Cooked ravioli doesn’t freeze quite as well texture-wise, but you can store leftovers in sauce in the fridge for 2-3 days.
Homemade Spinach Ricotta Ravioli
Equipment
- Large Bowl (for filling)
- Medium Bowl
- Clean work surface
- Fork / Whisk
- Pasta machine (optional)
- Rolling Pin
- Plastic Wrap
- Measuring cups and spoons
- Ravioli cutter / Pasta wheel / Sharp knife
- Baking sheet
- Large pot
- Slotted spoon or Spider strainer
- Semolina flour or Cornmeal (for dusting)
Ingredients
Pasta Dough:
- 2 cups “00” flour or all-purpose, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- Shortcut Option: High-quality store-bought fresh pasta sheets or wonton wrappers
Spinach Ricotta Filling:
- 1 15-ounce container whole milk ricotta cheese
- 1 10-ounce package frozen chopped spinach, thawed and squeezed VERY dry
- ½ cup grated Parmesan cheese plus more for serving
- 1 large egg lightly beaten
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- 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?
It’s super easy! You just mix together whole milk ricotta cheese, thawed and very well-squeezed frozen chopped spinach, grated Parmesan cheese, a beaten egg (to bind), a pinch of nutmeg, salt, and pepper. The key is squeezing all the water out of the spinach to avoid a watery filling.
Can you freeze homemade spinach ravioli?
Absolutely! Freezing uncooked ravioli is the best way to store them long-term. Lay them in a single layer on a baking sheet dusted with semolina, freeze until solid, then transfer to a freezer bag or airtight container. They last about 2 months and you can cook them straight from frozen.
What pasta dough is best for ricotta ravioli?
A classic egg pasta dough made with “00” flour or all-purpose flour works beautifully. “00” flour gives a silkier texture, but AP flour is totally fine! The dough needs to be strong enough to hold the filling but tender when cooked. The key is resting the dough before rolling.
How long does fresh ravioli take to cook?
Not long at all! Fresh homemade spinach ricotta ravioli typically cooks in just 3-5 minutes in boiling salted water. They usually float to the top when they’re done, but give one a quick taste test to ensure the pasta is tender.
Is ricotta ravioli healthy?
“Healthy” is relative, right? This ricotta ravioli recipe offers protein from the ricotta and egg, plus vitamins from the spinach. Using whole milk ricotta adds richness but also fat. Portion size and sauce choice make a big difference! Serve with a simple tomato sauce and a side salad for a balanced meal. It’s definitely comfort food, best enjoyed as part of a varied diet.
Final Thoughts
Making homemade spinach ricotta ravioli might seem like a project, but it’s such a rewarding one. Pour yourself a glass of wine, put on some Sinatra (or whatever gets your kitchen dance party started!), and enjoy the process. There’s something truly special about sharing food made with your own hands. I hope this recipe brings a little bit of Italian sunshine into your kitchen! If you love these, you might also enjoy trying an Easy Baked Spinach Ravioli version for a cheesy, bubbly casserole night. Let me know if you try them in the comments below! Buon appetito!
