There’s something incredibly satisfying about creating pasta from scratch, and these Spinach Ricotta Ravioli are the perfect place to start! This timeless Italian classic features delicate pasta pillows filled with a creamy, savory blend of rich ricotta, vibrant spinach, and nutty Parmesan. It’s a comforting, elegant meal that’s surprisingly simple to make, especially if you use pre-made pasta sheets. Whether you’re planning a special date night or a cozy family dinner, these homemade ravioli are guaranteed to impress. Let’s get cooking!
Ingredients
• For the Filling
• 1 large egg
• 1/2 cup cooked spinach, squeezed very dry and chopped
• 1 1/2 cups whole milk ricotta, drained
• 1/4 cup chopped fresh parsley
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly grated nutmeg
• 1 cup freshly grated Parmesan cheese
• Salt to taste
• For Assembly
• 1 recipe Fresh Egg Pasta, rolled into thin sheets
• Cornmeal or semolina flour, for dusting
Instructions
1. In a medium bowl, combine the egg, chopped spinach, drained ricotta, parsley, garlic, nutmeg, and Parmesan cheese. Mix until well combined. Season with salt to taste. You can use the filling immediately or cover and refrigerate for up to 24 hours.
2. Lay a sheet of fresh pasta on a lightly floured surface. Drop heaping teaspoons of the ricotta filling about 1 1/2 inches apart, in a line down the center of the sheet.
3. Lightly brush the pasta dough around the filling with a little water. Fold the other half of the pasta sheet over the filling. Gently press down around each mound of filling, pushing out any air pockets.
4. Use a fluted pastry wheel or a sharp knife to cut the pasta into individual ravioli squares. Ensure all edges are sealed tightly.
5. Bring a large pot of salted water to a rolling boil. Carefully add the ravioli, cooking in batches to avoid overcrowding. Cook for 3-5 minutes, or until they float to the surface and are tender.
6. Remove the cooked ravioli with a slotted spoon. Serve immediately with your favorite sauce, such as a simple tomato sauce, pesto, or a brown butter sage sauce.
Nutritional Information
• Please note: This is an estimated nutritional analysis per serving (approximately 10 ravioli) and can vary depending on the specific and sauce used.
• Calories: 385 kcal
• Protein: 20g
• Carbohydrates: 35g
• Fat: 18g
• Sodium: 450mg
Pro Tips
• for Perfect Ravioli
• Ensure your spinach and ricotta are both very well-drained. Excess moisture will make the filling watery and can cause the ravioli to burst.
• Press out all air pockets from around the filling before sealing the ravioli. Trapped air expands during cooking and can split the pasta.
• Don’t overcrowd the pot. Cook the ravioli in batches to give them plenty of room to float and cook evenly.
• For make-ahead convenience, freeze uncooked ravioli in a single layer on a cornmeal-dusted baking sheet. Once frozen solid, transfer them to a freezer-safe bag for up to 3 months. Cook directly from frozen.
