Delicious, fresh, and full of flavor, this Spinach Ricotta Ravioli is a timeless Italian comfort dish. Tender homemade pasta is filled with a creamy blend of ricotta and spinach, then cooked until perfectly soft. It’s a rewarding recipe that turns simple ingredients into something truly special, ideal for a cozy family meal or an impressive homemade dinner.
Why You’ll Love This Recipe
This recipe brings authentic homemade ravioli into your kitchen with clear, manageable steps. The filling is rich yet light, the pasta dough is silky and tender, and the final dish feels both comforting and elegant. Making ravioli from scratch is incredibly satisfying, and the flavors are far superior to store-bought versions. It’s a wonderful way to slow down, cook with care, and enjoy a classic dish made entirely by hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta dough
2 cups (250 g) 00 flour
3 large eggs
For the filling
2 cups (60 g) fresh spinach
1 tablespoon olive oil
1 cup (250 g) ricotta cheese, well-drained
1/2 cup (50 g) finely grated Parmigiano Reggiano
1 large egg
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
For the sauce
4 tablespoons unsalted butter
2 garlic cloves, minced
6 to 8 fresh sage leaves
Directions
Prepare the dough by placing the flour on a clean work surface and forming a well in the center. Crack the eggs into the well and gradually mix with a fork until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap the dough and let it rest at room temperature for 30 minutes.
Make the filling by heating the olive oil in a pan over medium heat. Add the spinach and cook until just wilted, about 1 to 2 minutes. Let it cool, then squeeze out excess moisture and chop finely.
In a bowl, combine the chopped spinach, ricotta, Parmigiano Reggiano, egg, nutmeg, salt, and black pepper. Mix until smooth and set aside.
Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin, aiming for very thin but intact dough.
Place one sheet of dough on a lightly floured surface. Spoon small portions of filling, about 1 teaspoon each, spaced evenly across the sheet. Cover with another sheet of dough and gently press around the filling to remove air and seal.
Cut the ravioli into individual pieces using a knife or pastry wheel. Place them on a floured or parchment-lined tray while you finish the rest.
Bring a large pot of well-salted water to a boil. Cook the ravioli in batches for 3 to 4 minutes, until they float to the surface.
While the ravioli cook, melt the butter in a skillet over medium heat. Add the garlic and sage leaves and cook gently until fragrant.
Transfer the cooked ravioli directly to the skillet and toss gently to coat in the sauce. Serve immediately.
You can substitute frozen spinach for fresh spinach; just be sure it is fully thawed and well-drained. For a richer filling, add an extra tablespoon of grated cheese. A simple tomato sauce can be used instead of butter and sage for a different flavor profile. You can also add finely grated lemon zest to the filling for a subtle brightness.
Storage/Reheating
Uncooked ravioli can be stored in the refrigerator for up to 24 hours, lightly floured and covered. Cooked ravioli can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet with a little butter or water over low heat. Ravioli can also be frozen uncooked for up to 2 months and cooked directly from frozen.
FAQs
Can I use store-bought pasta dough?
Yes, fresh store-bought pasta sheets can be used to save time, though homemade dough gives the best texture.
How do I prevent ravioli from bursting?
Avoid overfilling and make sure to press out air around the filling before sealing.
Can I make the filling ahead of time?
Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator.
What if my ricotta is too wet?
Drain it through a fine sieve or cheesecloth to remove excess moisture before mixing.
Can I freeze the ravioli?
Yes, freeze uncooked ravioli in a single layer, then transfer to a freezer-safe bag.
Do I need a pasta machine?
A pasta machine makes rolling easier, but a rolling pin works with a bit more effort.
How thin should the pasta be?
The dough should be thin enough to see your hand through it without tearing.
Can I add herbs to the filling?
Yes, finely chopped parsley or basil works well in small amounts.
How long should ravioli cook?
Fresh ravioli usually cook in 3 to 4 minutes, once they float to the surface.
What sauce pairs best with this ravioli?
Light sauces like butter and sage or a simple tomato sauce complement the filling best.
Conclusion
Spinach Ricotta Ravioli is a beautiful example of how simple ingredients can create something truly memorable. With a little time and care, you’ll be rewarded with tender pasta, creamy filling, and a dish that feels both comforting and special. Whether for a weekend project or a special dinner, this recipe is well worth the effort.
Spinach Ricotta Ravioli is a classic Italian dish made from tender homemade pasta filled with creamy ricotta and spinach, served with a light butter and sage sauce. It’s comforting, elegant, and perfect for a special homemade meal.
Ingredients
2 cups (250 g) 00 flour
3 large eggs
2 cups (60 g) fresh spinach
1 tablespoon olive oil
1 cup (250 g) ricotta cheese, well-drained
1/2 cup (50 g) finely grated Parmigiano Reggiano
1 large egg
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter
2 garlic cloves, minced
6 to 8 fresh sage leaves
Instructions
Place the flour on a clean surface and form a well in the center. Crack the eggs into the well and gradually incorporate the flour using a fork. Knead for 8–10 minutes until smooth and elastic. Wrap the dough and rest at room temperature for 30 minutes.
Heat olive oil in a pan and cook the spinach until wilted, about 1–2 minutes. Cool, squeeze out excess moisture, and chop finely.
In a bowl, combine spinach, ricotta, Parmigiano Reggiano, egg, nutmeg, salt, and black pepper. Mix until smooth and set aside.
Divide rested dough into four pieces. Roll each into thin sheets using a pasta machine or rolling pin.
Lay one dough sheet on a floured surface. Add 1 teaspoon of filling spaced evenly. Top with another dough sheet and press to seal around filling, removing air.
Cut ravioli into individual pieces and set them on a floured or parchment-lined tray.
Bring salted water to a boil. Cook ravioli in batches for 3–4 minutes until they float.
Meanwhile, melt butter in a skillet. Add garlic and sage leaves, cooking until fragrant.
Transfer cooked ravioli to the skillet and gently toss to coat in sauce. Serve immediately.
Notes
Use frozen spinach if fresh is unavailable—just thaw and drain it well.
For a richer filling, add extra grated cheese or a touch of lemon zest.
Store uncooked ravioli in the fridge for up to 24 hours or freeze for up to 2 months.
Cook frozen ravioli straight from the freezer—just add an extra minute or two to the cook time.
