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
Scale
- 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.