International Cuisine > Italian Cuisine > Pasta Dishes > Ravioli Recipe (Homemade)

Homemade Ricotta and Spinach Ravioli

Learn how to make delicious homemade ricotta and spinach ravioli. This classic Italian pasta dish is easier than you think, and the fresh flavor is unbeatable. Follow this step-by-step recipe for a truly authentic culinary experience.

Prep Time
60
Cook Time
5
Servings
4
Ingredients
  • 300 g All-purpose flour
  • 100 g Semola Flour (Durum Wheat)
  • 4 Eggs
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 500 g Fresh ricotta cheese
  • 250 g Fresh spinach
  • 50 g Parmesan cheese, grated
  • 1/4 tsp Nutmeg, grated
  • 1 Egg yolk
  • 50 g Butter
  • 6-8 leaves Fresh Sage

Making the Pasta Dough

First, in a large bowl, combine the all-purpose flour and semola flour (Durum Wheat). Create a well in the center and crack the eggs into it. Add the olive oil and salt to the eggs. Using a fork, slowly incorporate the flour into the eggs, starting from the center and working your way outwards. Once the dough starts to come together, use your hands to knead it on a lightly floured surface for about 8-10 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Preparing the Ricotta and Spinach Filling

Wash the spinach thoroughly. In a large pan, sauté the spinach over medium heat until wilted. Drain the spinach very well, squeezing out as much excess water as possible. Chop the spinach finely. In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, nutmeg, and egg yolk. Mix well until all ingredients are evenly distributed. Season with salt and pepper to taste.

Assembling the Ravioli

Remove the pasta dough from the refrigerator. Divide the dough into two equal pieces. On a lightly floured surface, use a pasta machine to roll out one piece of dough into thin sheets. Aim for the thinnest setting on your pasta machine. Place the pasta sheet on a lightly floured surface. Drop small mounds (about 1 teaspoon each) of the ricotta and spinach filling onto the pasta sheet, spacing them about 1 inch apart. Brush the pasta around the filling with water or egg wash. Carefully place the second pasta sheet over the first, covering the filling. Gently press around each mound of filling to seal the ravioli. Use a ravioli cutter or a knife to cut out individual ravioli. Make sure the edges are well sealed to prevent the filling from leaking out during cooking. Place the finished ravioli on a lightly floured baking sheet to prevent sticking.

Cooking the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli to the boiling water, being careful not to overcrowd the pot. Cook the ravioli for 3-5 minutes, or until they float to the surface and are cooked through. Remove the ravioli with a slotted spoon and drain well.

Serving the Ravioli

While the ravioli is cooking, melt the butter in a saucepan over medium heat. Add the fresh sage leaves and cook until fragrant. Pour the sage butter sauce over the cooked ravioli. Garnish with grated Parmesan cheese and fresh sage leaves. Serve immediately.

Nutrition Facts Estimated per 100g of product

Please note that the following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: ~250 kcal
Protein: ~12g
Fat: ~15g
Carbohydrates: ~20g

Other Important Considerations for Nutrition

This ravioli recipe is relatively high in carbohydrates and fat due to the pasta and cheese. To make it healthier, consider using whole wheat flour for the pasta dough and reducing the amount of cheese in the filling. Serving with a light tomato sauce or a simple vegetable medley can enhance the nutritional profile of the meal.

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FAQ

  • Can I freeze the ravioli?

    Yes, you can freeze the ravioli. Place the uncooked ravioli on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the ravioli to a freezer bag or container. Cook directly from frozen, adding a minute or two to the cooking time.
  • Can I use dried spinach instead of fresh spinach?

    While fresh spinach is recommended for the best flavor and texture, you can use frozen spinach as a substitute. Be sure to thaw it completely and squeeze out as much excess water as possible before using it in the filling.
  • What kind of sauce goes well with ricotta and spinach ravioli?

    Ricotta and spinach ravioli pairs well with a variety of sauces, including a simple butter and sage sauce, a light tomato sauce, a creamy Alfredo sauce, or a pesto sauce.