Spinach Ricotta Ravioli (Printable Version)

Tender homemade ravioli with ricotta and spinach filling, tossed in aromatic marinara sauce. A vegetarian Italian favorite for any meal.

# 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 for garnish
16 - Extra grated Parmesan cheese

# Step-by-Step Directions:

01 - On a clean surface, mound flour and create a well in the center. Add eggs and salt. Gradually incorporate flour with a fork until dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. In a bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper until well incorporated.
03 - Divide dough in half. Roll each half into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin.
04 - Place 1 teaspoon portions of filling spaced 2 inches apart on one pasta sheet. Brush sheet edges with water, place second sheet on top, and press around filling to seal. Cut into squares or use a ravioli cutter. Press edges with a fork to ensure complete sealing.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3 to 4 minutes until they float to the surface. Remove with a slotted spoon.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon sauce onto serving plates. Top with hot ravioli, additional sauce, fresh basil leaves, and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • The filling is silky and rich without feeling heavy, thanks to the balance of ricotta and freshly wilted spinach.
  • Making pasta from scratch is surprisingly forgiving once you get the feel for the dough.
  • This dish impresses guests but doesn't require fancy equipment or hard to find ingredients.
  • Leftover ravioli freeze beautifully, so you can pull out a homemade dinner anytime.
02 -
  • If your dough feels too sticky while kneading, dust it lightly with flour, but don't overdo it or the pasta will turn tough and dry.
  • Always squeeze the spinach until you think you've gotten all the water out, then squeeze it one more time, because any extra moisture will make your filling leak during cooking.
  • Don't skip the resting time for the dough, it really does make rolling easier and the texture better.
  • Seal the edges carefully by pressing firmly, because even one loose spot will cause the filling to spill out into the water.
03 -
  • Keep a small bowl of water nearby while shaping the ravioli so you can quickly brush the edges without interrupting your rhythm.
  • If the dough starts to dry out while you're working, cover it with a damp towel to keep it pliable.
  • Don't worry if your ravioli aren't perfect squares, the rustic look is part of the charm and they'll taste just as good.
  • Taste your filling before you start assembling so you can adjust the seasoning, it should be flavorful on its own since the pasta is mild.
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