There is something truly magical about making your own pasta from scratch, and this Homemade Spinach and Ricotta Ravioli Recipe captures that magic perfectly. With tender, delicate pasta enveloping a rich and creamy filling of fresh ricotta and vibrant spinach, every bite feels like a celebration of simple, wholesome ingredients. Whether you’re recreating a special family tradition or impressing friends at your next dinner, this ravioli recipe brings warmth, flavor, and a sense of accomplishment to your kitchen.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each one plays an important role in creating the perfect balance of taste, texture, and color in your homemade ravioli.
- 2 cups all-purpose flour: The foundation of a smooth, elastic dough that’s easy to roll and holds together well when cooked.
- 3 large eggs: These provide richness and color to the pasta, helping to bind everything together.
- 1 tablespoon olive oil: Adds a subtle fruity note and keeps the dough tender and workable.
- 1/2 teaspoon salt: Enhances overall flavor in both dough and filling.
- Water as needed: To help adjust dough texture if it feels too dry—just a splash can make all the difference.
- 1 cup ricotta cheese: The creamy centerpiece of the filling, giving it a luscious mouthfeel.
- 1/2 cup grated Parmesan cheese: Adds a sharp, savory depth that balances the creaminess of the ricotta.
- 1/2 cup cooked and chopped spinach: This brings freshness and a beautiful green hue – make sure it’s squeezed dry to avoid soggy filling.
- Salt and pepper to taste: To season and brighten the filling perfectly.
- 1 egg (beaten): Used for sealing the ravioli, ensuring they stay intact during cooking.
- Sauce of choice: Whether marinara, brown butter, or Alfredo, a great sauce elevates the whole dish.
How to Make Homemade Spinach and Ricotta Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by mounding your flour on a clean work surface and making a well in the center. Into this well, crack your eggs, drizzle in olive oil, and sprinkle salt. Use a fork to gently begin mixing the eggs into the flour, gradually incorporating more of the flour until a shaggy dough forms. Then knead the dough by hand for 8 to 10 minutes until it becomes smooth and elastic. If it feels too dry, add just a little water, a splash at a time. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes – this resting period is key for a supple dough that’s easy to roll out.
Step 2: Make the Ricotta and Spinach Filling
While your dough is resting, combine ricotta cheese, grated Parmesan, and the cooked chopped spinach in a bowl. Be sure your spinach is well-drained to prevent watery filling. Season with salt and pepper to taste. This simple mix is bursting with fresh, creamy flavor and will be the heart of the ravioli.
Step 3: Roll Out the Dough
Divide the rested dough into two halves. Using either a pasta machine or a rolling pin, roll each half into thin sheets—aim for a delicate thickness that is sturdy enough to hold the filling but tender once cooked.
Step 4: Assemble the Ravioli
On one sheet of rolled dough, place small spoonfuls of filling spaced about an inch apart. Brush lightly around each filling mound with the beaten egg, which acts as glue to seal the ravioli. Carefully cover this layer with the second sheet of dough and gently press around each mound to seal, making sure to press out any air pockets. Use a knife or pasta cutter to cut individual ravioli squares.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Cook the ravioli in batches for 3 to 4 minutes, or until they float to the surface, signaling perfect doneness. Use a slotted spoon to remove them gently and drain well. Serve immediately with your favorite sauce.
How to Serve Homemade Spinach and Ricotta Ravioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan or pecorino cheese can add an extra layer of savory richness. For a pop of color and freshness, scatter some torn basil leaves or a drizzle of good quality extra-virgin olive oil. Toasted pine nuts also provide a delightful crunch that contrasts wonderfully with the tender pasta and creamy filling.
Side Dishes
A light green salad dressed with lemon and olive oil pairs beautifully, keeping the meal balanced and fresh. Garlic bread or a warm slice of crusty Italian bread can help soak up any delicious sauce leftover on your plate. Roasted or grilled vegetables like asparagus and zucchini also complement the richness of the ravioli nicely.
Creative Ways to Present
For a special occasion, arrange the cooked ravioli in overlapping circles on a large serving plate, drizzled with brown butter sage sauce and sprinkled with toasted breadcrumbs for texture. Alternatively, serve in individual shallow bowls with a swirl of vibrant marinara sauce and fresh herbs on top—it’s as pretty as it is tasty. Consider garnishing with edible flowers for an eye-catching, whimsical touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator and enjoy within 1 to 2 days for the best flavor and texture. To prevent the ravioli from sticking together, line the container with parchment paper.
Freezing
This Homemade Spinach and Ricotta Ravioli Recipe is ideal for freezing. Arrange uncooked ravioli in a single layer on a tray and freeze until firm. Then transfer to a resealable bag or airtight container. When you’re ready to enjoy them, cook from frozen and add an extra 1 to 2 minutes to the boiling time—we love having a ready supply of fresh-tasting ravioli on hand!
Reheating
Reheat leftover cooked ravioli gently by placing them in simmering water for just a minute or two until warm, or sauté them lightly in a pan with a touch of butter or olive oil to revive their texture and flavor without drying out.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance, wrap it tightly in plastic, and refrigerate it. Just bring it back to room temperature before rolling it out for easier handling.
Is it necessary to cook the spinach before adding it to the filling?
Cooking the spinach helps remove excess moisture, ensuring your filling stays creamy rather than watery. After cooking, be sure to squeeze out as much liquid as possible for the best results.
What if I don’t have a pasta machine?
No worries! A rolling pin works just fine—just take your time and roll the dough evenly to a thin sheet. You might need to divide the dough into smaller portions for easier handling.
Can I substitute the ricotta cheese?
While ricotta is traditional and provides great texture, you can experiment with other soft cheeses like cottage cheese or mascarpone, but keep in mind this might alter the flavor and consistency slightly.
How do I prevent the ravioli from sticking together after cooking?
Be sure to cook the ravioli in plenty of boiling water and remove them carefully with a slotted spoon. Tossing them lightly with a bit of olive oil or butter immediately after draining also helps keep them separate.
Final Thoughts
Making your own pasta might sound intimidating, but this Homemade Spinach and Ricotta Ravioli Recipe proves just how rewarding and enjoyable it can be. The fresh flavors, tender dough, and rich filling come together in a dish you can truly be proud of. So gather your ingredients, roll up your sleeves, and dive into one of the most satisfying Italian cooking adventures—you won’t regret it!
Print
Homemade Spinach and Ricotta Ravioli Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Homemade ravioli is a classic Italian dish featuring delicate pasta dough filled with a creamy ricotta and Parmesan cheese mixture. Enhanced with optional spinach for a touch of green and seasoned perfectly, these tender pillows are boiled to perfection and served with your favorite sauce, making for an elegant yet comforting main course.
Ingredients
Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water as needed (for dough)
Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped spinach (cooked and squeezed dry, optional)
- Salt and pepper to taste
Assembly
- 1 egg (beaten, for sealing)
- Sauce of choice for serving (e.g., marinara, brown butter, or Alfredo)
Instructions
- Prepare the pasta dough: On a clean work surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Using a fork, gradually incorporate the eggs into the flour, then knead by hand for 8 to 10 minutes until a smooth dough forms. If the dough is too dry, add a small splash of water. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- Make the filling: In a bowl, mix together the ricotta, grated Parmesan, cooked and drained spinach (if using), and season with salt and pepper to taste. Set aside to let flavors combine.
- Roll out the dough: Divide the rested dough in half. Using a pasta machine or rolling pin, roll each half into thin sheets.
- Assemble the ravioli: Place small spoonfuls of the filling about 1 inch apart on one dough sheet. Brush around each filling mound with beaten egg. Lay the second sheet of dough carefully over the top. Press firmly around each mound to seal the edges and remove any air pockets. Cut into individual squares using a pasta cutter or knife.
- Cook the ravioli: Bring a large pot of salted water to a rolling boil. Cook ravioli in batches for 3 to 4 minutes, or until they rise to the surface. Use a slotted spoon to gently remove and drain.
- Serve: Plate the ravioli immediately and serve with your preferred sauce such as marinara, brown butter, or Alfredo.
Notes
- You can freeze uncooked ravioli laid out in a single layer on a tray, then transfer them to a freezer bag once frozen solid.
- When cooking frozen ravioli, add 1 to 2 extra minutes to the boiling time.
- Ensure spinach is well drained to prevent soggy filling.
- Rolling dough thinly will produce more tender ravioli.
