Spinach Ricotta Ravioli (Print Version)

Tender homemade ravioli with creamy ricotta and spinach filling, served in aromatic marinara sauce.

# 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 black pepper to taste

→ Garnish

15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese

# How To Make It:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt, then gradually incorporate flour using a fork until dough begins to form. Knead for 8-10 minutes until smooth and elastic. Wrap dough in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until completely wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and black pepper until well incorporated.
03 - Divide rested dough in half. Using a pasta machine or rolling pin, roll each half into thin sheets approximately 1/16 inch thick. Handle with care to maintain sheet integrity.
04 - Place teaspoons of filling spaced 2 inches apart on one pasta sheet. Brush pasta edges with water, position second sheet on top, and press firmly around each filling portion to seal. Cut into squares using a knife or ravioli cutter. Press edges with a fork to reinforce seals.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, add ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
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 to taste, and simmer for 5 minutes.
07 - Spoon marinara sauce onto individual plates. Arrange cooked ravioli on top, ladle additional sauce, and garnish with fresh basil leaves and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • The pasta dough comes together with just three ingredients and feels impossibly luxurious once cooked.
  • Every bite delivers creamy, herby filling wrapped in tender sheets you shaped yourself.
  • It looks fancy enough to impress but forgiving enough for your first attempt.
  • Leftover ravioli freeze beautifully, so you can relive the magic on a busy weeknight.
02 -
  • If your dough feels too dry and won't come together, wet your hands slightly and keep kneading, adding moisture a tiny bit at a time.
  • Always rest the dough for at least 30 minutes or it will snap back and refuse to roll thin.
  • Squeeze the spinach until your hands hurt, any extra water will make the filling leak and your ravioli will never seal properly.
  • Don't skip brushing the pasta edges with water, it's the glue that holds everything together during cooking.
03 -
  • Use a spray bottle filled with water to mist the pasta sheets lightly instead of brushing, it's faster and more even.
  • If a ravioli bursts during cooking, don't panic, just fish it out and eat it as a chef's snack, no one will know.
  • Let the dough rest covered with a damp towel if your kitchen is dry, otherwise the surface will crack when you roll it.
  • Taste your filling before you start assembling, it should be well-seasoned and slightly over-salted because the pasta will dilute the flavor.
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