Homemade Spinach Ricotta Ravioli
A surprisingly straightforward recipe for making classic homemade ravioli filled with creamy ricotta and vibrant spinach. Achieve tender pasta pillows for a rewarding and delicious meal.
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
Squeeze spinach VERY dry to prevent watery filling. Use whole milk ricotta for creaminess. Seal ravioli tightly, removing all air pockets to prevent bursting. Don't overfill. Dust baking sheet with semolina or cornmeal to prevent sticking. Freeze uncooked ravioli for up to 2 months: freeze solid on sheet pan, then transfer to bag/container. Cook from frozen (add 1-2 mins).
