Ravioli with Spinach and Ricotta
Homemade ravioli is the epitome of comfort food—perfectly delicate pasta filled with a delicious, creamy filling. This Ravioli with Ricotta and Spinach brings together the rich flavors of smooth ricotta cheese and vibrant, earthy spinach, creating a filling that is both satisfying and nourishing. The dough is made fresh, using a simple blend of flour and eggs, which is rolled out into thin sheets and filled with the perfect ratio of ricotta and spinach, then folded into little pockets of goodness. This dish is ideal for cozy family dinners or as a showstopper for a special occasion.
The combination of fluffy ricotta and nutritious spinach creates a hearty yet light filling that pairs beautifully with a light sauce, such as brown butter and sage or a simple tomato-based sauce. It’s a versatile recipe that can also be modified with different fillings, from savory mushrooms to creamy pumpkin, giving you the flexibility to tailor the flavors to your preferences. Whether you’re an experienced home cook or new to making fresh pasta, this ravioli recipe is sure to impress with its fresh ingredients, comforting texture, and delicious flavor.
Ingredients
For the pasta dough
- 400 g 00 flour
- 4 organic eggs
- If you want to make more use a ratio of 1 organic egg per 100g of flour, this amount is typically needed per person.
For the filling
- 150 g ricotta sheep cheese
- 100 g boiled squeezed and finely chopped spinach
- Salt to taste
- Grated nutmeg to taste
- A handful of grated Parmesan cheese
Instructions
Make the dough
- In a large bowl, add the flour and make a well in the center.
- Crack the eggs (whites and yolks) into the well.
- Using a fork or your fingers, gradually mix the eggs with the flour until fully combined.
- Knead the dough with your hands for a few minutes until you have a smooth elastic dough.
- If the dough is too sticky, add a little more flour; if it's too dry, add a few drops of water.
Rest the dough
- Cover the dough with cling film and a tea towel and let it rest for at least 15 to 30 minutes at room temperature.
Prepare the filling
- After boiling the spinach, squeeze out as much liquid as possible and finely chop it, Let it drain in a fine mash strainer for at least 15-20 minutes to remove excess moisture
- Meanwhile place the ricotta cheese in a fine mesh strainer or cheesecloth and let it also drain for at least 15-20 minutes to remove excess moisture.
- In a bowl, mix the drained ricotta, chopped spinach, grated Parmesan, salt, and nutmeg until well combined. Set aside.
Rollout the dough
- Cut the dough into smaller portions before rolling.
- You can use a pasta machine or a rolling pin.
- Using a pasta machine: Start with the thickest setting (“0”) and pass the dough through three times, folding it in half each time.
- Then, continue rolling it once per setting until you reach setting “5”, creating long, thin sheets of pasta.
- If the sheets of past start becoming to long cut them in shorter workable lengths
Prepare the ravioli
- Place small spoonfuls of the ricotta and spinach filling onto one sheet of pasta, leaving enough space around.
- Fold the pasta sheet over the filling and gently press around the edges to remove any air pockets.
- Cut into ravioli shapes using a knife or a pasta cutter.
Cook the ravioli:
- Bring a pot of water to a boil, add the salt once the water has started to boil
- Drop in the prepared ravioli, a few at a time and cook for 3-5 minutes (instead of 10-15min , as fresh pasta cooks much faster).
- The ravioli are ready when they float to the surface.
- Add them to the pan with your prepared sauce immediately and serve while hot.
- Sauce Recipes to accompany the spinach ravioli : Tomato basil, Garlic and Sage, Ragu (minced meat sauce)
Notes
Notes
While the classic ricotta and spinach filling is a favorite, there are plenty of delicious alternatives to suit different tastes and dietary preferences.
Pumpkin or butternut squash offers a naturally sweet, creamy filling that pairs beautifully with sage and nutmeg.
For a hearty, umami-rich option, sautéed mushrooms with garlic and herbs create a deep, earthy flavor.
Seafood lovers can enjoy a delicate filling of flaked fish, such as salmon or cod, mixed with ricotta or mascarpone for a smooth texture.
Minced meat, such as beef, veal, or pork, seasoned with herbs and Parmesan, makes for a robust and satisfying alternative.
For a plant-based twist, mashed sweet potatoes with caramelized onions or a blend of roasted eggplant and walnuts can add richness and depth. No matter the choice, experimenting with different ingredients allows for endless variations of homemade ravioli, each bringing its own unique taste and texture to the dish.
While the classic ricotta and spinach filling is a favorite, there are plenty of delicious alternatives to suit different tastes and dietary preferences.
Pumpkin or butternut squash offers a naturally sweet, creamy filling that pairs beautifully with sage and nutmeg.
For a hearty, umami-rich option, sautéed mushrooms with garlic and herbs create a deep, earthy flavor.
Seafood lovers can enjoy a delicate filling of flaked fish, such as salmon or cod, mixed with ricotta or mascarpone for a smooth texture.
Minced meat, such as beef, veal, or pork, seasoned with herbs and Parmesan, makes for a robust and satisfying alternative.
For a plant-based twist, mashed sweet potatoes with caramelized onions or a blend of roasted eggplant and walnuts can add richness and depth. No matter the choice, experimenting with different ingredients allows for endless variations of homemade ravioli, each bringing its own unique taste and texture to the dish.
