An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach.
Last week I posted my recipe on how to make basic homemade pasta. Today I’m using that recipe to prepare handmade ravioli with spinach and ricotta cheese.
As I said for the tagliatelle, making stuffed pasta is actually easier than you might think. All you need is a rolling pin, or pasta maker, a ravioli cutter, about two hours of your time, and some passion… or as we say in Italian, some “voglia di fare” (willingness to do it!). 
Even if making ravioli can be a bit time consuming, it’s really rewarding. Freshly made ravioli, filled with organic baby spinach and delicate ricotta cheese are simply amazing.
So when you have some free time, and feel like experimenting with something new, here is a great activity for you.
With this recipe you can make around 45 ravioli, 2.5 inches in diameter, serving at least 4 people. For the sauce, I suggest drizzling the ravioli with sage infused, melted butter and sprinkled with lots of fresh grated Parmesan cheese. This way the sauce will not take away any of the ravioli delicate flavor. Buon appetito!
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Spinach and Ricotta Filled Ravioli
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Homemade pasta filled with a creamy ricotta and spinach mixture. Perfect for a special occasion or a cozy weeknight dinner.
Ingredients
- 10 oz (280 g) fresh organic baby spinach
- 8 oz (227 g) ricotta cheese
- 1 egg
- 1/2 cup (25 g) freshly grated Parmesan cheese
- 1/4 teaspoon grated nutmeg
- Salt
Instructions
- Prepare the pasta dough.
- Cook the spinach in boiling water until tender (a few minutes).
- Drain the spinach and squeeze out excess water.
- Chop the spinach and add to a large bowl with ricotta cheese, egg, Parmesan cheese, nutmeg, and salt. Mix well.
- Divide the pasta dough in half; cover the unused half.
- Roll out one half of the dough to 1/8 inch thickness, ensuring it doesn’t stick to the counter.
- Cut the dough halfway; mark the spacing for 20-22 ravioli on one half.
- Place about one teaspoon of filling onto each marked spot on one half of the dough.
- Place the other half of the dough on top and press down to seal, removing air bubbles.
- Cut the ravioli and set aside on lightly floured parchment paper, ensuring they don’t touch.
- To cook:
- Bring a large pot of salted water to a boil (212°F/100°C).
- Cook ravioli for a couple of minutes after they float, tasting to check for doneness.
- Serve immediately with your favorite sauce.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- To prevent sticking, lightly dust your work surface with semolina flour when rolling out the pasta dough.
- Leftover ravioli can be frozen for up to 2 months; place them on a baking sheet before freezing to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of cheese instead of ricotta for the filling?
Yes, you can substitute ricotta with mascarpone or cottage cheese, but be aware that the texture and flavor will change slightly.
What type of spinach should I use for the filling?
It’s best to use organic baby spinach as it has a milder flavor and a tender texture, making it ideal for the ravioli filling.
How do I ensure my pasta dough is the right consistency for ravioli?
The dough should be smooth and elastic; if it’s too sticky, gradually add a bit more flour while kneading until you achieve the desired texture.
Hey I absolutely loved your recipient and so did the fam.
Thank you. Very clear instructions. Will be having a go today.
Outstanding filling.