Spinach Ricotta Ravioli (Printable)

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

# Components:

→ 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
16 - Extra grated Parmesan cheese

# Method:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt, gradually incorporating flour with a fork until dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. Combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl, mixing until well incorporated.
03 - Divide dough in half. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin.
04 - Distribute teaspoons of filling spaced 2 inches apart on one pasta sheet. Brush edges with water, place second sheet on top, and press around each filling portion to seal. Cut into squares or use a ravioli cutter, pressing edges with a fork to ensure a tight seal.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
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, and simmer for 5 minutes.
07 - Spoon sauce onto serving plates. Top with hot ravioli, additional sauce, fresh basil leaves, and extra Parmesan cheese.

# Expert Advice:

01 -
  • The pillowy homemade pasta melts on your tongue in a way dried versions never will, and you can taste the difference in every bite.
  • It looks impressive enough for guests but forgiving enough that your first attempt will still be delicious.
  • You control the filling ratio, so every ravioli is packed with that rich, herby ricotta goodness.
  • Leftovers freeze beautifully, giving you a stash of homemade comfort for busy nights.
02 -
  • If your dough feels dry and crumbly, wet your hands slightly and keep kneading, humidity and flour brands vary wildly and a little moisture saves the batch.
  • Overfilling the ravioli makes them burst during cooking, I learned this the hard way when half my first batch exploded into the pot.
  • Don't skip the resting time for the dough, impatient rolling leads to thick, chewy pasta that won't showcase your beautiful filling.
  • Freeze uncooked ravioli on a parchment-lined tray first, then transfer to a bag once solid so they don't stick together.
03 -
  • Keep a small bowl of water nearby while assembling, dipping your fingers helps seal edges without making the dough soggy.
  • Use a fluted pastry wheel for cutting if you have one, the crimped edges aren't just pretty, they help the ravioli stay sealed during cooking.
  • Taste your filling before you start assembling and adjust the seasoning, once they're sealed it's too late to fix.
  • If you don't have a pasta machine, a wine bottle works surprisingly well for rolling dough thin, just keep flouring lightly.
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