Spinach Ricotta Ravioli

My neighbor Maria showed up one Saturday morning with a bag of spinach from her garden and a stubborn insistence that I learn to make ravioli by hand. I protested that I didn't own a pasta machine, but she waved me off and pulled out a wine bottle to use as a rolling pin. We spent the whole afternoon folding little pockets of creamy ricotta and wilted greens, flour dusting every surface. By the time we sat down to eat, the kitchen looked like a small explosion, but those tender pillows floating in bright marinara made every bit of mess worth it.

I made this for my sister's birthday dinner last spring, and she still talks about it. She helped me press the edges with a fork, laughing every time one of the ravioli looked lopsided. We didn't care about perfection. When they bobbed to the surface of the boiling water, she clapped like a kid. That night, sitting around the table with sauce smeared on our plates and basil perfuming the air, felt like the kind of meal you remember not for what you ate, but for who you shared it with.

Ingredients

• All purpose flour: The backbone of your dough, and regular flour works perfectly without needing fancy 00 grade.
• Eggs: They give the pasta its golden color and tender bite, and room temperature eggs mix in more easily.
• Ricotta cheese: Look for whole milk ricotta if you can, it has a creamier texture that makes the filling luxurious.
• Fresh spinach: Wilt it down and squeeze out every drop of moisture, or your filling will turn soupy.
• Parmesan cheese: Freshly grated adds a sharp, nutty depth that pre shredded stuff just can't match.
• Egg yolk: This binds the filling together and adds richness without making it too wet.
• Nutmeg: Just a whisper of it brings out the sweetness in the spinach and ricotta.
• Marinara sauce: Homemade is lovely, but a good jarred sauce works beautifully when you're short on time.
• Garlic: Sautéed until fragrant, it wakes up the whole sauce with warmth and aroma.
• Olive oil: A little goes a long way to help the garlic bloom without burning.
• Fresh basil: Torn and scattered on top, it adds a pop of color and that unmistakable Italian garden scent.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Make the Pasta Dough:

Mound your flour on the counter, create a well in the center like a little volcano, and crack the eggs right in with the salt. Use a fork to scramble the eggs gently, pulling in flour bit by bit until a shaggy dough starts to come together, then knead it with your hands for eight to ten minutes until it feels smooth and springs back when you poke it. Wrap it in plastic and let it rest for thirty minutes so the gluten relaxes and rolling becomes much easier.

Prepare the Filling:

Wilt your spinach in a hot pan or steam it until it collapses, then let it cool and squeeze out as much water as you possibly can using your hands or a clean towel. Mix the dry spinach with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until everything is evenly combined and tastes balanced.

Roll the Pasta:

Cut your rested dough in half and work with one piece at a time, keeping the other covered so it doesn't dry out. Roll each half as thin as you can, about one sixteenth of an inch, using a pasta machine or a rolling pin and a lot of patience.

Shape the Ravioli:

Lay one sheet of pasta flat and place small spoonfuls of filling about two inches apart across the surface, then brush a little water around each mound to help the dough stick. Drape the second sheet over the top, press gently around each mound to seal and push out air pockets, then cut into squares with a knife or ravioli cutter and crimp the edges with a fork.

Cook the Ravioli:

Bring a big pot of well salted water to a gentle boil and add your ravioli in batches so they don't crowd or stick together. They'll float to the top after three to four minutes, and that's your sign they're ready to scoop out with a slotted spoon.

Make the Marinara Sauce:

Warm olive oil in a saucepan over medium heat, add minced garlic, and let it sizzle for about a minute until it smells amazing but hasn't turned brown. Pour in your marinara, season with salt and pepper, and let it simmer gently for five minutes to let the flavors meld.

Serve:

Spoon a little sauce onto each plate, nestle the hot ravioli on top, add more sauce if you like, and finish with torn basil and a generous shower of Parmesan. Serve immediately while everything is steaming and fragrant.

Save

There's something quietly satisfying about setting a plate of homemade ravioli in front of someone and watching their face light up. It happened again last month when I served this to a friend who'd had a rough week. We didn't talk much during dinner, just passed the Parmesan back and forth and soaked up sauce with crusty bread. Sometimes food does the comforting when words can't, and this dish has a way of making a table feel like home.

How to Store and Reheat

If you have leftover cooked ravioli, store them in an airtight container in the fridge for up to two days, and reheat gently in a pan with a splash of water or extra sauce to keep them from drying out. Uncooked ravioli freeze beautifully if you lay them flat on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to three months. You can cook them straight from frozen, just add an extra minute or two to the boiling time. I always make a double batch now because having homemade ravioli in the freezer feels like a secret weapon on busy nights.

What to Serve Alongside

A simple arugula salad with lemon and olive oil cuts through the richness of the cheese and makes the meal feel balanced and bright. Crusty garlic bread is always welcome for soaking up every last bit of marinara. A crisp white wine like Pinot Grigio or a light Chianti pairs beautifully and makes the whole dinner feel special. I've also served this with roasted asparagus in the spring or sautéed zucchini in the summer, and both felt just right.

Variations and Swaps

You can swap the spinach for kale or chard if that's what you have on hand, just make sure to remove any tough stems and squeeze it dry. A pinch of lemon zest in the filling brightens everything up and adds a subtle freshness. If you want to skip the marinara, brown butter with sage is a classic pairing that lets the delicate filling shine. You can also use frozen spinach in a pinch, just thaw it completely and wring it out until it's almost dry.

• Try adding a handful of toasted pine nuts to the filling for extra texture and richness.
• Use wonton wrappers instead of homemade dough if you're short on time, they work surprisingly well.
• Finish with a drizzle of good olive oil and a crack of black pepper for a restaurant style touch.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Save

Making ravioli by hand takes a little time, but it's the kind of cooking that slows you down in the best way. You'll end up with flour on your sleeves, a sink full of dishes, and a meal that tastes like care.

Recipe Questions

→ How do I prevent the ravioli from bursting while cooking?

Ensure the pasta edges are properly sealed by brushing with water and pressing firmly around the filling. Don't overfill each ravioli—use about one teaspoon of filling. Boil gently and avoid stirring vigorously once they're in the pot.

→ Can I prepare ravioli ahead of time?

Yes, you can refrigerate uncooked ravioli for up to 24 hours on a floured tray, or freeze them for up to 3 months. Cook from frozen, adding an extra 1-2 minutes to the cooking time.

→ What's the best way to drain spinach for the filling?

After cooking spinach, squeeze it firmly in a clean kitchen towel or cheesecloth to remove as much moisture as possible. Excess water can make the filling watery and prevent proper sealing.

→ Can I use store-bought pasta sheets instead?

Absolutely. Fresh wonton wrappers or lasagna sheets work well. Simply cut them into squares and fill as directed. This significantly reduces preparation time.

→ How do I know when the ravioli are done cooking?

Ravioli are ready when they float to the surface and cook for an additional 1-2 minutes. They should be tender but still have a slight firmness to the pasta.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the creamy filling and light marinara sauce beautifully.