Spinach Ricotta Ravioli (Print Version)

Delicate homemade ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce.

# What You 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 pepper to taste

→ Garnish

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

# Directions:

01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
02 - Steam or sauté spinach until completely wilted. Transfer to a fine mesh strainer and press firmly to remove excess moisture. Finely chop the drained spinach. In a mixing bowl, combine ricotta, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper. Mix until fully incorporated.
03 - Divide rested dough into two equal portions. Using a pasta machine set to the thinnest setting or a rolling pin, roll each portion into thin sheets approximately 1/16 inch thick. Keep unused dough covered to prevent drying.
04 - Place 1 teaspoon portions of filling on one pasta sheet, spacing them 2 inches apart. Lightly brush water around each filling mound. Place the second pasta sheet on top and press firmly around each filling to seal. Cut into squares using a sharp knife or ravioli cutter. Press edges with fork tines to ensure complete sealing.
05 - Fill a large pot with salted water and bring to a gentle boil. Working in batches to avoid overcrowding, place ravioli into the water. Cook for 3 to 4 minutes until ravioli rise to the surface. Remove with a slotted spoon and transfer to a warm plate.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Add marinara sauce and stir to combine. Season with salt and pepper to taste. Simmer for 5 minutes to allow flavors to meld.
07 - Spoon marinara sauce onto serving plates. Arrange cooked ravioli on the sauce and top with additional sauce. Garnish generously with fresh basil leaves and extra grated Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • The filling is creamy and herbaceous, with just enough nutmeg to make you wonder what that warm note is.
  • Homemade pasta has a tender bite that store bought versions simply cannot match.
  • This dish impresses guests but feels like a hug when you eat it alone on a Tuesday night.
02 -
  • If your ravioli edges aren't sealed tightly, they will burst open in the boiling water and leak filling everywhere.
  • Resting the dough for thirty minutes is not optional, it relaxes the gluten and makes rolling infinitely easier.
  • Always taste your filling before you start assembling, because adjusting seasoning after the ravioli are sealed is impossible.
03 -
  • Use a spray bottle filled with water to mist the pasta sheets instead of brushing, it's faster and more even.
  • If your ricotta is too wet, mix it with the Parmesan and let it sit in a strainer for fifteen minutes before adding the other ingredients.
  • Don't skip salting your pasta water generously, it should taste like the sea and it's your only chance to season the pasta itself.
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