There’s nothing quite like the satisfaction of creating perfect pasta pillows from scratch. Forget store-bought—these homemade spinach and herb ravioli are a true labor of love, rewarding you with silky, tender pasta and a vibrant, creamy filling bursting with fresh spinach, rich ricotta, and savory herbs. Ready to roll up your sleeves and create a truly memorable meal? Let’s get cooking!
Ingredients
• Pasta Dough
• 1 lb / 454g all-purpose flour (about 3 cups)
• 1½ tsp / 9g salt
• 3 large eggs
• 3 Tbs / 45ml olive oil
• ½ cup / 120ml lukewarm water, approximately
• Spinach and Herb Filling
• 1½ lbs / 680g fresh spinach
• 3 hard-boiled eggs, finely chopped
• 2 Tbs / 28g butter, melted
• 2 Tbs / 15g fresh-grated Parmesan cheese
• ½ cup / 125g fresh ricotta cheese
• 2½ Tbs / 10g minced fresh parsley
• ½ tsp dried oregano, crushed
• 1 tsp dried basil, crushed
• ¾ tsp / 4.5g salt
• Fresh-ground black pepper to taste
Instructions
1. For the Pasta Dough
2. In a large bowl, whisk together the flour and salt. Create a well in the center and add the eggs, olive oil, and water. Gradually stir the flour into the wet with a fork until a shaggy, firm dough forms. Add a little more water, one teaspoon at a time, if it seems too dry.
3. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it becomes smooth, elastic, and satiny. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes.
4. For the Spinach and Herb Filling
5. Wash the spinach thoroughly and remove any thick stems. In a large covered pot, cook the spinach over high heat, using only the water clinging to its leaves, for 8-10 minutes until completely wilted and tender. Drain the spinach completely, squeezing out as much excess water as possible, then chop it finely.
6. In a medium bowl, combine the finely chopped spinach, finely chopped hard-boiled eggs, melted butter, Parmesan, ricotta, parsley, oregano, basil, salt, and a generous amount of black pepper. Mix until everything is well incorporated.
7. Assembling and Cooking the Ravioli
8. Divide the rested pasta dough into 4 equal pieces. Keep the pieces you aren’t working with covered. On a lightly floured surface, roll one piece of dough out as thinly as possible (about 1/16-inch thick), aiming for a rectangular shape.
9. Roll out a second piece of dough to a similar size and shape. Lay the first sheet on your floured work surface. Place heaping teaspoonfuls of the spinach filling in neat rows, about 2 inches apart, across the pasta sheet.
10. Using a pastry brush or your finger, lightly brush water around each mound of filling. Carefully place the second sheet of pasta over the first, pressing down firmly around the filling to seal the two layers and push out any air pockets.
11. Use a pastry wheel or sharp knife to cut the individual ravioli. Press the edges of each one to ensure a tight seal. Place the finished ravioli in a single layer on a lightly floured baking sheet and let them rest for about 20 minutes.
12. Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water, being careful not to overcrowd the pot (cook in batches if necessary). Nudge them gently with a wooden spoon to prevent sticking. Boil for 8-10 minutes, or until the pasta is al dente. Drain carefully and serve immediately with your favorite sauce.
Nutritional Information
• Serving Size: 1/6th of recipe (approx. 9 ravioli). Calories: 450. Fat: 20g. Carbohydrates: 50g. Protein: 18g. Sodium: 800mg. *Note: is an estimate and may vary based on used.
Pro Tips
• Squeeze the cooked spinach very dry to prevent a watery filling that could make the ravioli soggy.
• If air bubbles get trapped, gently prick the pasta with a sharp knife tip and press the air out before sealing completely.
• Letting the formed ravioli rest on a floured surface for 20 minutes before cooking helps the seams seal firmly and prevents bursting in the water.
• Don’t overcrowd the pot when boiling; cook the ravioli in batches to ensure they cook evenly and don’t stick together.
FAQ
Q: Is this vegetarian ravioli a good source of protein
A: Yes, this is a protein-rich vegetarian meal. The protein comes from multiple sources: the eggs in the pasta dough, and the ricotta cheese, Parmesan, and hard-boiled eggs in the creamy spinach filling. Each serving provides approximately 18 grams of protein.
Q: How can I make this spinach ravioli recipe vegan
A: This recipe relies heavily on eggs and dairy. For a fully vegan version, you would need to use a vegan egg substitute in the pasta dough and replace the ricotta, Parmesan, butter, and hard-boiled eggs in the filling with plant-based alternatives like tofu ricotta, nutritional yeast, and vegan butter. The results will differ significantly from the original recipe.
Q: How do I store or freeze homemade vegetarian ravioli
A: To freeze uncooked ravioli, arrange them in a single layer on a well-floured baking sheet and place in the freezer until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. Cook them directly from frozen, adding a few extra minutes to the boiling time.
Q: How do I ensure the Parmesan cheese is truly vegetarian
A: Traditional Parmesan cheese (Parmigiano-Reggiano) uses animal rennet, making it not strictly vegetarian. To keep this recipe vegetarian, look for a Parmesan-style hard cheese that is specifically labeled ‘vegetarian’ or states it is made with microbial or vegetable rennet. These are widely available in most grocery stores.
