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–+ servings

Spinach and Ricotta Ravioli

Homemade spinach and ricotta ravioli with tender egg pasta sheets and a creamy, cheesy filling—perfect with sage butter, garlic butter, or your favorite sauce.
Amanda
Prep Time 1 hour
Cook Time 5 minutes
Rest time 30 minutes
Total Time 1 hour 35 minutes
Serving Size 4 servings

Equipment

  • Mixing bowl
  • Fork or dough whisk
  • Bench scraper
  • Rolling pin or pasta machine
  • Ravioli cutter or stamp
  • Small pastry brush
  • Large pot
  • Slotted spoon
  • Baking sheet
  • Clean kitchen towels

Ingredients

  • 2 cups 00 flour plus extra for dusting
  • 2 tbsp semolina flour
  • 3 large eggs
  • 1 tsp olive oil
  • 1 pinch salt for dough, plus more for boiling water
  • 1 cup whole milk ricotta or fresh ricotta
  • 1 cup spinach cooked and squeezed very dry
  • 1/2 cup Parmigiano Reggiano finely grated
  • 1/4 cup Pecorino Romano finely grated
  • 1 egg yolk
  • 1/4 tsp ground nutmeg
  • black pepper to taste

Instructions

  • Make the dough: In a bowl (or directly on a clean work surface), combine 00 flour, semolina, and salt. Make a well, add the eggs and olive oil, then mix until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic.
  • Rest: Wrap the dough tightly and let it rest at room temperature for 30 minutes.
  • Make the filling: Mix ricotta, spinach, Parmigiano, Pecorino, egg yolk, nutmeg, salt, and pepper until smooth. Refrigerate while you roll the dough.
  • Roll the pasta: Divide dough into 4 pieces. Working with one piece at a time (keep the rest covered), roll through a pasta machine from the widest setting down to about setting 6–7, dusting lightly as needed, until thin but sturdy.
  • Portion: Lay a sheet on a lightly floured surface and cut into 4-inch-wide strips.
  • Fill: Place small spoonfuls of filling about 2 inches apart on one strip. Brush a little water around each mound.
  • Seal: Lay a second strip over the top. Press around each mound to remove air and seal. Cut into ravioli with a cutter/stamp (or a knife). Crimp edges with a fork if desired.
  • Hold: Arrange ravioli in a single layer on a floured baking sheet and cover with a towel. Cook right away, refrigerate up to 2 days, or freeze.
  • Cook: Bring a large pot of well-salted water to a gentle boil. Cook fresh ravioli 3–4 minutes, until they float and the pasta is tender. (From frozen: boil straight from freezer and add 2–3 minutes.)

Notes

Freezing: Freeze ravioli in a single layer on a baking sheet until solid, then transfer to a freezer bag. Freeze up to 3 months; cook from frozen.
Sauce ideas: Butter and sage is classic; garlic butter or a light tomato sauce also works well.
Tip: Squeeze the spinach very dry to prevent a watery filling, and press out air pockets when sealing to avoid ravioli bursting.

Nutrition

Calories: 505kcal | Protein: 31g | Saturated Fat: 10g | Cholesterol: 185mg | Sodium: 450mg