Spinach ricotta ravioli
Our recipe for spinach ricotta ravioli is a classic straight from Italian cuisine. The homemade pasta envelopes a ricotta and spinach filling that feels fresh yet comforting. Once those little pillows are boiled, they go straight into a buttery pan with sage and lemon. This recipe is easy to follow, whether it is your first go at homemade pasta or you already have a rolling pin you trust.
Ingredients
Pasta
|
Durum wheat flour or type "00" flour
|
340 g |
|---|---|
|
Semolina
|
150 g |
|
Salt
|
1 tsp |
|
Eggs
|
3 |
|
Egg yolks
|
3 |
|
Egg for brushing
|
1 |
Filling
|
Fresh spinach
|
400 g |
|---|---|
|
Ricotta or quark
|
250 g |
|
Parmesan cheese or Svecia, grated
|
100 g |
|
Lemon, grated peel
|
1 |
|
Nutmeg, grated
|
¼ tsp |
|
Salt
|
|
|
Black pepper
|
Lemon butter
|
Butter
|
100 g |
|---|---|
|
Sage leaves, chopped
|
8 |
|
Lemon, grated peel
|
1 |
|
Chilli flakes
|
1 tsp |
To serve
|
Parmesan cheese, grated
|
|---|
Instructions
Pasta
Filling
Ravioli
Lemon butter
Recommended information
Serving suggestion
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Prevent the ravioli from sticking
Place your ravioli on a baking sheet lined with parchment paper and give it a good sprinkle of semolina flour to prevent them from sticking. Semolina does a better job than regular flour at keeping things dry so the ravioli stay neat, easy to handle, and ready for the pot without any unwanted clumping.
Prevent air bubbles in the ravioli
Brush the pasta with beaten egg before piping the filling. Lay the second sheet on top, then press around each mound with dry, floured fingertips, working from the centre out to push the air away. Cut the ravioli and make sure the edges are sealed all the way around, as it keeps them from bursting in the pot and results in a smooth finish.
Re-purpose the pasta trimmings
Do not toss the leftover pasta scraps. Gather them up, roll them out again, and either make more ravioli or cut them into tagliatelle, fettuccine, or another simple shape. Toss them into a bolognese, carbonara, or any other pasta you enjoy. It is an easy way to use all the dough and keep waste to a minimum.
FAQ: Questions about spinach ricotta ravioli
If you are not sure how to keep the filling firm, what tools to use, or what spinach ricotta ravioli actually means, we have answered all these questions below.
What does ravioli mean in Italian?
"Ravioli" is the Italian name for small pasta shapes filled with cheese, vegetables, or meat. The word likely comes from the verb "riavvolgere", meaning “to wrap,” referring to how the filling is enclosed in pasta dough.
How can I ensure that the filling is not too watery?
Remove as much moisture as possible from the spinach to avoid a watery filling. Blanch it, let it cool, then squeeze out the liquid by hand and press it again in a clean tea towel. Any leftover water can mix with the ricotta and make the filling too loose, which may cause the pasta to break during cooking. Once dry, chop the spinach finely before mixing it with ricotta, Parmesan, lemon zest, and nutmeg. A well-drained spinach base keeps the filling creamy and helps the ravioli hold their shape in the water.
What equipment do I need to make homemade ravioli?
To make homemade ravioli, you need a pasta roller or rolling pin to make the dough thin and even. For shaping, use a ravioli stamp, pasta wheel, or a sharp knife. A piping bag or small spoon helps portion the filling, and a pastry brush is useful for sealing the edges with beaten egg.
Nutritional values
Nutritional value, per
3874 Kcal
| Fibre | 32.7 gram fibers |
| Protein | 179.7 gram |
| Carbohydrates | 382.4 gram |
| Fat | 179.8 gram |
Homemade spinach ricotta ravioli
Homemade spinach ricotta ravioli feels like a meal you would get in a cosy trattoria in Northern Italy. But once you have made it all by hand and shaped the ravioli one by one, right in your own kitchen, the flavour shifts and somehow tastes even more delicious, just because it is yours.
We know that making pasta from scratch might sound challenging, but it is actually quite simple. Our dough is soft but sturdy, with a bit of bounce thanks to the durum flour and semolina. It holds its shape without drying out and rolls smoothly. Once shaped around the filling, you get those lovely, crimped edges and a striking golden-yellow colour from the egg yolks. After this, you may only want to make your own pasta!
Irresistible fresh and creamy filling
The charm of every raviolo lies in the surprise in the middle – the anticipation of biting into irresistible fresh and creamy filling. The creaminess comes from the soft ricotta, delicate and milky, ready to absorb the seasonings. It is combined with Parmesan for its salty, nutty edge and spinach, which introduces a clean, earthy note.
As the final touch, a sprinkle of lemon zest brightens the filling with a mild citrusy tang that spreads its scent through the mix, while a pinch of nutmeg imparts a comforting warmth with a hint of sweetness and nuttiness in the background.
With sage-infused lemon butter sauce
After boiling, all the spinach ricotta ravioli go straight into a warm pan of melted butter, where sage and lemon zest have already had time to soften and infuse the butter. Sage, a classic ravioli companion, offers herbal sharpness and a hint of mint, while lemon zest enlivens the sauce with fresh citrus oils. A pinch of chilli flakes finishes it off with a gentle heat.
As the ravioli hit the pan, some of the starchy water clings to them and gently emulsifies the butter, turning it silkier and helping it coat the pasta all over. The ravioli stay tender, but their surface takes on a golden gloss that catches every nuance of the seasonings.
Try an elegant Italian classic for dinner
Ravioli has been blessing Italian tables for centuries, back when cooks would wrap leftovers and greens inside thin sheets of pasta to create a practical and filling meal. Over time, ravioli became a staple across many northern regions, each with its own shape, size, and style, yet always built around the same idea. But travel beyond the north, and you will find new versions at nearly every stop.
With our spinach and ricotta ravioli recipe, you can bring that same feeling to your own dinner: handmade pasta, creamy filling, and all the charm that comes with it. Serve it as a classic main to dazzle friends and family, or turn it into a single, larger raviolo for an elegant appetiser to open an Italian-inspired spread. These ravioli always set the tone for a memorable and delightful meal regardless of how you serve them.
To keep the Italian theme going, serve the spinach ricotta ravioli alongside our juicy tagliata, creamy pea and chicken risotto, and finish on a sweet note with a scoop of homemade stracciatella ice cream.
Add a few twists of your own
The recipe stands strong on its own, but it also welcomes a few personal touches. Knead some chopped herbs into the pasta dough, such as parsley, for a light, grassy note or thyme to introduce an aromatic woodsy touch. A bit of cracked black pepper works, too, giving the dough a warm bite.
In the filling, swap some of the ricotta for goat's cheese for a more pronounced, tangier edge or mascarpone for a delicate, silky addition. Replace the spinach with wilted chard or finely chopped kale for a filling with more texture and a fuller, earthier flavour. Crushed garlic is amazing for introducing a sharp, savoury kick.
As for the butter, throw in a few crushed pink peppercorns for floral heat, or swap the lemon zest for orange for a sweeter fragrance. Toasted hazelnuts offer a lovely crunch and a sweet nuttiness, while walnuts provide a similar crunch, yet with a subtle bitter nuance.
