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Ricotta cheese and spinach ravioli is one of those soul-satisfying dishes that perfectly blends comfort with creativity. I’m Chef Ruby — the voice behind Zestolla — where bold food trends meet real kitchen skills. After years in professional kitchens, I created this space to bring you recipes that are clear, craveable, and full of flavor.
Whether you’re new to pasta-making or ready to level up your Italian game, this ravioli recipe is packed with everything you need: tender homemade pasta, creamy ricotta filling, fresh spinach, and sauce pairings to make it sing. If you love dishes that are buzzing online but grounded in classic technique, you’re right where you belong.
Welcome to Zestolla. Let’s cook something unforgettable together.
Looking for inspiration? Check out this viral recipe idea before diving into the world of stuffed pasta perfection.
table of contents
Table of Contents
Ricotta Cheese and Spinach Ravioli: The Ultimate Homemade Guide
A soul-satisfying ravioli filled with creamy ricotta and fresh spinach, perfect for homemade pasta lovers.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1 splash of olive oil (optional)
- 1 cup whole milk ricotta (well-drained)
- 1 cup fresh spinach (sautéed and chopped) or 1 cup frozen spinach (thawed and drained)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and cracked black pepper to taste
- Lemon zest (optional)
- 1 clove garlic, minced (optional)
- Fresh basil, chopped (optional)
Instructions
- Make pasta dough: Mix flour, eggs, salt, and optional olive oil. Knead for 8-10 minutes. Rest for 30-45 minutes.
- Prepare filling: Combine ricotta, chopped spinach, Parmesan, nutmeg, salt, pepper, and optional lemon zest or garlic. Chill 20-30 minutes.
- Roll out pasta dough to 1/16 inch thick sheets.
- Spoon filling onto pasta sheet, cover with another sheet, and seal with water or egg wash. Cut into desired ravioli shapes.
- Boil ravioli in salted water: 3-4 minutes fresh, 5-6 minutes frozen.
- Serve with sauce: brown butter sage, tomato basil, or garlic olive oil drizzle. Garnish with Parmesan or fresh herbs.
Notes
Use whole milk ricotta for creaminess and avoid watery fillings. Chill filling before assembling for best results.
Why Ricotta Cheese and Spinach Ravioli Is a Classic Favorite
The Origins of Ravioli and Ricotta Spinach Filling
Stuffed pasta dishes have been part of Italy’s culinary tradition for centuries, and ricotta cheese and spinach ravioli stands out as one of the most iconic versions. This dish can trace its roots back to the 14th century, where ravioli was often served in broth and filled with simple ingredients like herbs, cheese, and vegetables. Over time, the smooth, rich texture of ricotta and the earthy flavor of spinach became the go-to combo for homemade ravioli.
Ricotta—meaning “recooked” in Italian—is a creamy, mild cheese made from whey. When paired with finely chopped spinach, it creates a flavorful and protein-rich filling that feels indulgent but light. It’s no wonder this combination is still widely celebrated in both Northern and Central Italy.
Why This Combo Is a Timeless Italian Staple
What makes ricotta cheese and spinach ravioli such a timeless favorite? It’s versatile, satisfying, and naturally vegetarian. The smooth, almost sweet ricotta complements spinach’s slight bitterness, creating a balanced flavor profile that works beautifully in countless pasta recipes.
This ravioli variation also adapts easily to different sauces—from a nutty brown butter and sage to a classic tomato basil or a garlic olive oil drizzle. Plus, it’s a practical dish: the filling uses just a few affordable ingredients, yet the result looks and tastes like something from a high-end Italian trattoria.
If you love dishes that blend elegance and simplicity, ricotta cheese and spinach ravioli should absolutely be in your dinner rotation.
Don’t miss our zero-carb snack review for more tasty, guilt-free eating ideas between meals.
Discover more pasta creativity on Pinterest by Gadeser Ahmed—a hub for home chefs looking to elevate their meals.
Want to explore gourmet food trends? Visit HighTasty.com for more rich and flavor-packed inspirations that go beyond pasta.
Key Ingredients for Perfect Ricotta Cheese and Spinach Ravioli
Best Type of Ricotta cheese and spinach ravioli: Fresh, Whole Milk, or Low Fat?
When it comes to making perfect ricotta cheese and spinach ravioli, the ricotta you choose truly matters. Fresh, whole-milk ricotta is the gold standard. It’s creamy, rich, and not overly wet—ideal for forming a firm yet luscious filling. Avoid overly processed or watery ricotta sold in tubs, as it can make your filling runny and difficult to seal.
If fresh ricotta isn’t available, strain your store-bought version through cheesecloth overnight to remove excess moisture. This step makes a big difference in achieving that velvety, non-soggy filling texture that holds up beautifully during boiling.
Some recipes use part-skim or low-fat ricotta to cut calories, but the flavor and mouthfeel often fall short. For the best balance between taste and structure, always go for quality, whole-milk ricotta.
Spinach Tips: Fresh vs Frozen, and How to Prep It Right
Spinach adds color, flavor, and a nutritional boost to this vegetarian ravioli. You can use either fresh or frozen spinach—both work well, but the prep process is different.
- Fresh spinach: Wash and sauté it quickly in olive oil with a pinch of salt. Then let it cool and squeeze out all moisture using a clean towel or cheesecloth. Chop finely before mixing it into the ricotta.
- Frozen spinach: A convenient option, but moisture is the enemy. Always thaw completely and drain thoroughly. You’ll be surprised how much liquid is in even a small amount.
For added flavor, try sautéing the spinach with a bit of garlic or shallot before blending it into the ricotta. This adds a layer of savoriness that makes your ricotta cheese and spinach ravioli stand out from the rest.
Don’t miss our bold snack ideas for more recipes that turn everyday ingredients into something amazing.
Want to explore rich pasta fillings? Visit HighTasty.com for more inspiration that goes beyond basic ravioli.
Looking for modern food ideas? Discover Chef Ruby’s Pinterest feed where spinach pasta, ricotta tips, and trending techniques shine.
Crafting the Perfect Ricotta cheese and spinach ravioli Filling
What makes Ricotta cheese and spinach ravioli truly unforgettable is the richness of its filling. When prepared properly, it’s creamy, flavorful, and sturdy enough to stay intact during cooking. The best part? You won’t need fancy ingredients—just good technique and the right proportions.
Begin with high-quality whole milk ricotta. It’s crucial to remove excess moisture, as watery ricotta can ruin the pasta seal. Use a cheesecloth or fine mesh strainer to drain it thoroughly. For the spinach, both fresh and frozen options work well. If using fresh, lightly sauté it until wilted, then squeeze and finely chop. Frozen spinach should be completely defrosted and pressed to eliminate all liquid.
Next, mix the ricotta and spinach in a mixing bowl. Stir in freshly grated Parmesan, a touch of salt, a bit of cracked black pepper, and just a hint of nutmeg to enhance the flavor depth.These flavors build the base. Want to brighten it up? Add some lemon zest. Looking for more depth? Stir in sautéed garlic or fresh chopped basil.
The mixture should be thick, not runny. If it’s too loose, sprinkle in a spoonful of breadcrumbs or more Parmesan to tighten it up. Chill the filling for 20–30 minutes before using—it makes assembly much easier and cleaner.
This creamy spinach and ricotta blend is what gives your ravioli that rich, comforting bite.
Want more modern filling ideas? Check out Chef Ruby’s Pinterest inspirations and discover how to take your ravioli to the next level.
Making the Pasta Dough from Scratch
Homemade pasta dough is what sets truly great ricotta cheese and spinach ravioli apart from anything store-bought. It’s surprisingly simple to make, and the result? Soft, pliable sheets that cook up tender yet hold their shape perfectly.
Simple Egg Pasta Dough Recipe
Here’s what you’ll need:
- 2 cups all-purpose flour
- 3 large eggs
- ½ tsp salt
- A splash of olive oil (optional)
Making the Pasta Dough from Scratch
On a clean work surface, shape your flour into a mound and create a deep well in the center. Crack the eggs directly into the well, sprinkle with a pinch of salt, and begin mixing slowly with a fork, gradually pulling in flour from the edges.
As the mixture begins to form a dough, switch to kneading by hand. Work the dough for 8 to 10 minutes until it becomes smooth, stretchy, and cohesive.
If the dough feels a little too dry, add a few drops of water. If it’s too sticky, lightly dust it with more flour. Once it reaches the right texture, wrap it snugly in plastic wrap and let it rest at room temperature for 30 to 45 minutes. This crucial resting time softens the gluten, making the dough easier to roll.
Explore more dough techniques and food trends on HighTasty.com—your go-to hub for creative kitchen inspiration.
Assembling and Shaping the Ricotta cheese and spinach ravioli
Once your dough is rested and your filling is chilled, it’s time to bring your ricotta cheese and spinach ravioli to life.How to Cut, Fill, and Seal Ravioli Like a Pro
Begin by placing one of your pasta sheets on a lightly floured surface. If you’re using a ravioli tray or mold, dust it with a bit of flour to keep things from sticking.
Next, carefully spoon small portions of your spinach and ricotta mixture onto the dough, spacing each mound about 1½ inches apart to allow room for sealing.
Want to continue with the next step (covering, sealing, cutting)? I can write that part too if you’d like to complete the sequence!. If you’re shaping by hand, aim for uniform portions.
Brush the edges lightly with water or egg wash—this helps seal the dough. Place another sheet of pasta over the top, then gently press around each filling pocket to push out any air (trapped air causes ravioli to burst during cooking).
Use a pastry cutter, ravioli stamp, or knife to cut your ravioli into even shapes—square or round. Be sure the edges are sealed firmly. Press with a fork if needed to crimp and lock in the filling.
Using Ravioli Molds vs Hand-Shaping
- Molds are great for making multiple ravioli quickly and evenly.
- Hand-shaping gives you more control over filling size and creative shapes.
Whichever you choose, the key is consistency. Well-shaped ravioli cook evenly and hold up beautifully on the plate.
Looking for inspiration? Try Chef Ruby’s ravioli prep videos on Facebook for hands-on visuals that simplify every step.
Cooking Ricotta cheese and spinach ravioli to Perfection
You’ve filled and shaped your ricotta cheese and spinach ravioli—now it’s time to cook them just right. Ravioli can go from delicate to disaster if overboiled or rushed, so timing and technique are everything.
How Long to Boil Fresh vs Frozen Ravioli
For fresh ravioli, bring a large pot of salted water to a gentle boil—not a rolling one. Add the ravioli carefully and stir once to prevent sticking. Fresh pasta cooks quickly, so expect them to be done in 3 to 4 minutes. You’ll know they’re ready when they float to the surface and the dough looks slightly translucent.
Frozen ravioli, on the other hand, take about 5 to 6 minutes. Don’t thaw them beforehand—cook straight from frozen for best results. Just give them a gentle stir early on to keep them from clumping.
Signs Your Ravioli Is Cooked Just Right
- They float to the top without bursting
- The pasta is tender but not mushy (al dente)
- The seams are intact and the filling stays inside
Use a slotted spoon to remove them one by one. Avoid dumping them into a strainer—that can tear the pasta. Drizzle lightly with olive oil or sauce right after draining to prevent sticking.
Don’t miss our Pinterest board for plating ideas and chef-level presentation tips.
Sauce Pairings That Elevate Ricotta cheese and spinach ravioli
The beauty of ricotta cheese and spinach ravioli is its versatility—it pairs with a wide range of sauces that bring out its creamy, savory core. Whether you want something rich, light, or fresh, there’s a sauce that will elevate your dish from simple to stunning.
Creamy Butter Sage Sauce, Tomato Basil, and Light Garlic Oil
1. Brown Butter Sage Sauce
This is a classic. Simply melt unsalted butter in a pan until it browns and smells nutty. Toss in a few fresh sage leaves and cook for 30 seconds. Spoon it over hot ravioli for a rich, silky finish that highlights the ricotta’s mild flavor.
2. Tomato Basil Sauce
Want something brighter? A simple tomato basil sauce works beautifully. Sauté garlic in olive oil, add crushed tomatoes, simmer with salt and fresh basil. This fresh, tangy sauce balances the richness of the filling.
3. Garlic Olive Oil Drizzle
For a lighter option, warm olive oil with minced garlic, a pinch of chili flakes, and finish with lemon zest. This minimalist approach lets the spinach and ricotta filling shine.
Tips for Keeping Sauce Light but Flavorful
- Use high-quality olive oil or butter
- Avoid over-saucing—ravioli should never swim
- Finish with grated Parmesan or lemon zest to brighten flavors
Looking for more flavor inspiration? Visit HighTasty.com for bold, creative sauce ideas that go beyond the basics.
Is Ricotta Cheese and Spinach Ravioli Healthy? Nutritional Insights
While ricotta cheese and spinach ravioli is often seen as comfort food, it can absolutely fit into a balanced, nutritious diet. Packed with calcium-rich cheese and fiber-loaded greens, this dish offers more than just flavor.
Calories, Protein, and Carbs Breakdown per Serving
Here’s a general breakdown per 6-piece serving (about 1 cup cooked):
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 300–350 kcal |
| Protein | 14–16g |
| Carbohydrates | 32–35g |
| Fat | 15–18g |
| Fiber | 2–3g |
| Calcium | 20% DV |
Thanks to the ricotta, you’re getting quality protein and bone-boosting calcium. Spinach adds vitamins A, C, and K along with iron and fiber, making this ravioli more nutrient-dense than it appears.
How to Make Ricotta cheese and spinach ravioli Healthier Without Losing Taste
- Use part-skim ricotta to cut down fat while keeping creaminess
- Swap all-purpose flour with whole wheat or semolina for more fiber
- Opt for a light olive oil drizzle or tomato sauce over heavy cream sauces
- Add fresh herbs and lemon to lift flavors without added salt
For even healthier variations, pair with a fresh green salad or serve in smaller portions as a starter.
Discover guilt-free gourmet ideas like this on Zestolla’s latest snack review—smart indulgence made simple.
Serving Ideas and Storage Ricotta cheese and spinach ravioli
Once your ricotta cheese and spinach ravioli is cooked to perfection, how you serve and store it matters just as much as how you made it. Whether you’re plating for guests or prepping for later, these tips keep your ravioli tasting fresh and delicious.
How to Plate Like a Chef: Garnishes, Sides
Presentation turns homemade ravioli into a restaurant-quality dish. Here’s how to serve it beautifully:
- Top with sauce (but don’t drown it): Try butter sage, light tomato, or garlic oil
- Garnish with grated Parmesan, lemon zest, fresh basil, or microgreens
- Serve with a side: A simple arugula salad with balsamic vinaigrette balances richness
For a cozy night in, you can also serve it as a main with roasted vegetables or a crusty slice of artisan bread.
Freezing, Reheating, and Storing Leftover Ricotta cheese and spinach ravioli
Freezing: Lay uncooked ravioli in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
Reheating: If already cooked, reheat gently in a skillet with a splash of broth or sauce. Microwaving can make the pasta rubbery—avoid it if possible.
Storage: Fresh, uncooked ravioli can be kept in the fridge for up to 2 days, lightly floured and covered.
Looking for next-day meal ideas? Don’t miss Chef Ruby’s latest tips on Facebook for creative leftover inspiration.
FAQs About Ricotta Cheese and Spinach Ravioli
Is Ricotta cheese and spinach ravioli healthy?
Yes, it’s nutritious when made at home. Ricotta adds protein and calcium, while spinach delivers fiber and vitamins. Use whole wheat pasta and light sauces for a healthier option.
How do you make spinach and ricotta filling?
Mix drained ricotta, chopped cooked spinach, Parmesan, salt, pepper, and nutmeg. Add lemon zest or garlic for extra flavor. Chill before filling your pasta.
Is ricotta a good filling for ravioli?
Definitely. Its creamy texture and mild flavor pair well with spinach and herbs, making it a classic ravioli choice.
How do you make ravioli with spinach and ricotta?
Roll pasta dough thin, add filling, seal with another sheet, and cut into shapes. Boil for 3–4 minutes, then serve with your favorite sauce.
Conclusion
Ricotta cheese and spinach ravioli is more than just a classic Italian dish—it’s a rewarding kitchen project that combines homemade flavor, wholesome ingredients, and endless creativity. Whether you’re making it for the first time or refining your technique, this guide walks you through every essential step—from dough to sauce to plating.
Want more real-food inspiration?
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