Spinach Ricotta Ravioli (Printable)

Delicate ravioli with creamy ricotta and fresh spinach filling, served in vibrant marinara sauce. Comforting Italian classic.

# 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 Steps:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt to the well. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Transfer to surface and 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 with the back of a spoon to remove excess moisture. Finely chop the spinach. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and black pepper until evenly distributed.
03 - Divide rested dough into two equal portions. Working with one portion at a time, flatten and pass through a pasta machine set to the thinnest setting, or use a rolling pin to achieve sheets approximately 1/16 inch thick. Keep unused dough covered with plastic wrap.
04 - Place 1 teaspoon filling portions on one pasta sheet, spacing them 2 inches apart in a grid pattern. Brush water around each filling portion using your fingertip. Place the second pasta sheet directly on top and press firmly around each filling to seal and eliminate air pockets. Cut into squares or use a ravioli cutter, then press the tines of a fork along all edges to ensure a secure seal.
05 - Fill a large pot with salted water and bring to a gentle boil. Working in batches to avoid crowding, carefully place ravioli in the water. Cook for 3 to 4 minutes until ravioli rise to the surface and float. Remove with a slotted spoon and transfer to a serving dish.
06 - In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Pour in marinara sauce, season with salt and black pepper to taste, and simmer for 5 minutes to allow flavors to meld.
07 - Spoon a portion of warm marinara sauce onto individual serving plates. Top with hot ravioli and additional sauce. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately.

# Top Tips:

01 -
  • The creamy ricotta and earthy spinach create a filling so balanced you'll want to taste it straight from the bowl.
  • Rolling your own pasta dough connects you to centuries of tradition in a way that feels surprisingly meditative.
  • Each ravioli pillow holds just enough filling to burst with flavor without overwhelming the delicate pasta.
  • This dish impresses guests but doesn't demand fancy equipment or culinary school techniques.
02 -
  • If your dough feels too dry and won't come together, wet your hands slightly and keep kneading rather than adding more liquid.
  • Always cook a test ravioli first to make sure the edges are sealed properly, because nothing's sadder than watching your filling escape into the water.
  • Don't overcrowd the pot when boiling or they'll stick together and tear.
03 -
  • Let your dough rest longer if you have time, even up to an hour, because it makes rolling dramatically easier.
  • Use a spray bottle filled with water to mist the pasta sheets instead of brushing, it's faster and more even.
  • Always taste your filling before sealing the ravioli so you can adjust the seasoning while you still can.
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