Homemade Spinach and Ricotta Ravioli

There’s something deeply satisfying about making pasta from scratch. The silky feel of dough under your fingers, the earthy aroma of spinach and ricotta filling, and the thrill of cutting perfect little pillows of ravioli—this process is as therapeutic as it is delicious.

If you’ve ever tasted fresh ravioli at an authentic Italian restaurant, you know the difference compared to the store-bought kind. Fresh ravioli melts in your mouth, offering a perfect balance between tender pasta and rich, creamy filling. The good news? You can recreate that magic right in your own kitchen.

In this guide, we’ll walk through every step of making homemade spinach and ricotta ravioli — from mixing the dough to crafting the filling, sealing, cooking, and serving it with luscious sauces.

🌿 Why You’ll Love This Recipe

• Authentically Italian: Inspired by traditional Northern Italian ravioli.
• Rich yet light: Creamy ricotta paired with spinach gives a satisfying but not heavy flavor.
• Homemade pasta magic: Fresh dough brings unmatched texture and taste.
• Versatile: Pair it with butter-sage, tomato-basil, or even creamy mushroom sauce.
• Vegetarian-friendly: Perfect for meat-free dinners and special occasions.

🧑‍🍳 Ingredients You’ll Need

For the Pasta Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 2 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1–2 tablespoons water (if needed)

For the Filling:

• 1½ cups fresh spinach (or ¾ cup cooked, finely chopped)
• 1 cup ricotta cheese (drained if too wet)
• ½ cup grated Parmesan cheese
• 1 egg yolk
• ¼ teaspoon nutmeg (freshly grated preferred)
• Salt and black pepper, to taste

For Cooking:

• A large pot of salted boiling water
• A drizzle of olive oil (to prevent sticking)

For Serving (choose one or mix):

• Butter and Sage Sauce: Butter, fresh sage leaves, and Parmesan
• Tomato-Basil Sauce: Olive oil, garlic, crushed tomatoes, and basil
• Creamy Mushroom Sauce: Mushrooms, cream, garlic, and white wine

🥣 Step 1: Making Fresh Pasta Dough

Homemade pasta dough is the backbone of great ravioli. It’s simpler than you think, requiring only a few ingredients and a little patience.

1. Form a well: On a clean surface, pile the flour and make a well in the center. Crack in the eggs and add olive oil and salt.
2. Combine: Using a fork, slowly whisk the eggs while pulling in flour from the sides. Continue until the dough starts to form.
3. Knead: Once it’s too stiff for a fork, knead by hand for 8–10 minutes until smooth and elastic. Add small splashes of water if it feels dry.
4. Rest: Wrap in cling wrap and let it rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Tip: If you have a pasta machine, great! If not, a rolling pin and a little muscle power work perfectly fine.

🌱 Step 2: Preparing the Spinach and Ricotta Filling

The filling is what defines ravioli. Spinach and ricotta offer a creamy, earthy flavor that’s comforting yet refined.

1. Cook the spinach: Blanch fresh spinach in boiling water for 1–2 minutes until wilted. Immediately plunge it into cold water to stop cooking.
2. Drain well: Squeeze out all moisture — this is crucial to prevent soggy ravioli.
3. Mix the filling: Finely chop the spinach and combine it with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper.
4. Taste test: Before filling your ravioli, taste the mixture for seasoning. A pinch more salt or nutmeg can elevate the flavor.

Optional: For a luxurious twist, add a spoonful of mascarpone or a sprinkle of lemon zest.

🍝 Step 3: Rolling the Pasta Sheets

Once the dough has rested, it’s time to roll it into thin sheets.

1. Divide the dough: Cut into 2–3 manageable portions and keep unused dough covered to prevent drying.
2. Flatten and roll: Using a pasta machine, roll through gradually thinner settings until about 1mm thick. If rolling by hand, aim for paper-thin sheets.
3. Dust lightly: Use flour to prevent sticking but avoid excess.

Tip: Perfect ravioli sheets should be thin enough to see your hand through them, but not so fragile they tear when filled.

🧩 Step 4: Assembling the Ravioli

1. Prepare your workspace: Lightly dust the surface with flour.
2. Lay the sheet flat: Spoon small dollops (about 1 teaspoon) of filling spaced evenly along one half of the dough sheet.
3. Brush edges with water or egg wash: This helps seal the pasta.
4. Fold or top with another sheet: Press around each mound to remove air and seal tightly.
5. Cut into shapes: Use a ravioli cutter, knife, or even a glass to create squares or rounds.
6. Seal edges: Ensure no air bubbles remain—these can cause ravioli to burst when cooking.

Storage Tip: Lay ravioli on a floured tray. They can be frozen before boiling for up to 3 months.

🔥 Step 5: Cooking the Ravioli

Fresh ravioli cook quickly — it’s all about timing.

1. Bring a large pot of salted water to a boil.
2. Drop ravioli gently in batches; don’t overcrowd.
3. Cook for 3–4 minutes, or until they float to the top.
4. Remove with a slotted spoon and toss immediately in sauce.

Avoid overcooking—fresh pasta turns mushy if left too long.

🧈 Step 6: Choosing the Perfect Sauce

1. Butter and Sage Sauce (Classic Italian Style)

• Melt 4 tablespoons of butter in a pan until it begins to foam.
• Add a handful of fresh sage leaves and fry gently until crisp.
• Toss in the ravioli and sprinkle with Parmesan.

Result: Delicate, aromatic, and perfectly balanced—ideal for showcasing the filling.

2. Tomato-Basil Sauce (Vibrant and Fresh)

• Sauté minced garlic in olive oil.
• Add crushed tomatoes and simmer for 15 minutes.
• Stir in salt, pepper, and fresh basil.

Result: Bright, tangy, and ideal for lovers of bold Italian flavors.

3. Creamy Mushroom Sauce (Luxurious Comfort)

• Cook sliced mushrooms in butter and garlic.
• Add a splash of white wine and let it reduce.
• Pour in cream, season, and simmer until thickened.

Result: Earthy, indulgent, and perfect for dinner parties.

🍷 Suggested Pairings

• Wine: Pair with a crisp Pinot Grigio or light Chardonnay.
• Side Dish: Garlic bread or roasted vegetables.
• Salad: Rocket and Parmesan salad with lemon dressing adds freshness.

🕒 Make Ahead & Storage Tips

• Dough: Can be made a day ahead and refrigerated.
• Filling: Prepare up to 2 days in advance.
• Assembled ravioli: Freeze uncooked on a tray, then store in airtight bags.
• Cooked ravioli: Best enjoyed fresh, but leftovers can be refrigerated for 1 day and gently reheated in sauce.

🍽️ Serving Ideas

Serve your spinach and ricotta ravioli as:

• A romantic dinner for two, paired with wine.
• A family Sunday meal, with garlic bread and salad.
• A gourmet party entrée, drizzled with truffle oil.

🧂 Variations to Try

• Spinach and Feta Ravioli: Replace ricotta with crumbled feta for a sharper taste.
• Pumpkin and Ricotta Ravioli: Swap spinach for roasted pumpkin puree for a fall-inspired twist.
• Vegan Ravioli: Use plant-based ricotta and egg replacer in the dough.
• Gluten-Free Option: Substitute flour with a gluten-free all-purpose blend.

🍋 Tips for Perfect Ravioli Every Time

1. Keep dough covered: It dries out fast.
2. Seal edges well: Air bubbles cause splitting.
3. Don’t overstuff: Less is more for neat cooking.
4. Use semolina for dusting: Prevents sticking better than flour.
5. Fresh sauce + fresh pasta = perfection.

🇮🇹 The Italian Heritage of Ravioli

Ravioli traces its roots back to the 13th century in Northern Italy. Traditionally, families used leftover meats and vegetables, wrapped them in pasta, and served them in broth. Over centuries, fillings evolved—especially in Tuscany and Emilia-Romagna—to include cheeses, herbs, and spinach.

Today, spinach and ricotta ravioli remains a symbol of Italian comfort food—simple ingredients elevated by technique and love.

🍴 Nutrition Facts (Per Serving)

(Approximate values)

• Calories: 420 kcal
• Protein: 18g
• Carbohydrates: 45g
• Fat: 16g
• Calcium: 25% DV
• Iron: 15% DV

Healthy, balanced, and satisfying — this recipe fits perfectly into a Mediterranean-style diet.

💬 Final Thoughts

Homemade spinach and ricotta ravioli may take a little time, but every step is worth it. The delicate flavor, the joy of crafting pasta by hand, and the satisfaction of seeing family and friends savor your creation make this recipe a culinary experience, not just a meal.

Once you’ve mastered this, try experimenting with fillings, sauces, and shapes — ravioli making is truly an art form that keeps giving back.

For more Italian and vegetarian inspiration, visit RecipeShed.com — your kitchen’s best friend for global flavors and cooking mastery.