Spinach ricotta ravioli is a classic Italian dish that balances creamy, tangy ricotta with vibrant spinach and fragrant fresh herbs. This homemade ravioli recipe works beautifully because the fresh pasta dough provides a tender yet sturdy shell that holds the delicate filling perfectly. Whether served with a simple butter sauce or a light tomato dressing, these ravioli make for an elegant and satisfying meal.
Ingredients
- For the pasta dough:
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the filling:
- 10 oz (280g) fresh spinach, washed and roughly chopped
- 1 cup (250g) ricotta cheese, well drained
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- For serving:
- 4 tablespoons unsalted butter
- Fresh sage leaves (optional)
- Extra grated Parmesan cheese
Instructions
- Prepare the pasta dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- Knead the dough with your hands for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
- Cook and prepare the spinach: Bring a large pot of salted water to a boil. Blanch the spinach for 30 seconds until wilted. Drain and immediately transfer to an ice bath to stop cooking.
- Drain the spinach thoroughly by squeezing out excess water using a clean kitchen towel or cheesecloth. Chop finely and set aside.
- Make the filling: In a medium bowl, combine the chopped spinach, ricotta, Parmesan, basil, parsley, and garlic. Season with salt and pepper to taste. Mix until well combined.
- Roll out the pasta dough: Divide the dough into two equal parts. On a lightly floured surface, roll one portion into a thin sheet about 1/16 inch (1.5 mm) thick. If you have a pasta machine, use it to roll the dough to the desired thinness.
- Assemble the ravioli: Place teaspoons of filling about 1 inch (2.5 cm) apart on the pasta sheet. Lightly brush around the filling with water to help seal.
- Carefully lay the second pasta sheet over the filling, pressing down gently around each mound to seal out air. Use a ravioli cutter or a sharp knife to cut individual ravioli. Press edges firmly with a fork to seal completely.
- Place the ravioli on a floured tray and cover with a kitchen towel to prevent drying.
- Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes or until they float to the surface and are tender but still hold their shape.
- Prepare the sauce: While ravioli cooks, melt the butter in a large skillet over medium heat. Add fresh sage leaves and cook until the butter is golden and fragrant, about 2 minutes. Remove from heat.
- Drain and serve: Using a slotted spoon, transfer cooked ravioli to the skillet with sage butter. Toss gently to coat.
Plate the ravioli, drizzle any remaining butter over the top, and sprinkle with extra Parmesan cheese.
Tips
- Ricotta Drainage: Use well-drained ricotta to avoid a watery filling. Place ricotta in a fine sieve or cheesecloth for 30 minutes before mixing.
- Spinach Prep: Squeeze as much moisture as possible from the spinach; excess water can make the filling soggy and prevent proper sealing.
- Pasta Rolling: If you don’t have a pasta machine, roll the dough as thin as possible with a rolling pin. The thinner the dough, the more delicate the ravioli.
- Sealing Ravioli: Ensure the edges are sealed tightly to prevent filling from leaking during cooking. Use water or beaten egg as an adhesive.
Serving Suggestions
Spinach ricotta ravioli pairs wonderfully with simple sauces that let the filling shine. Try a classic browned butter and sage sauce as described, or toss with a light tomato basil sauce for a fresh twist. A drizzle of extra virgin olive oil and a sprinkle of toasted pine nuts add lovely texture and flavor. Serve with a crisp green salad and crusty bread to complete the meal.
Variations
You can customize this recipe by swapping or adding ingredients to the filling. Substitute kale or Swiss chard for spinach for a different leafy green flavor. Add a pinch of nutmeg or lemon zest to the filling for warmth and brightness. For a richer filling, fold in a handful of shredded mozzarella or grated pecorino cheese. For a vegan option, use tofu ricotta and spinach sautéed in olive oil with garlic.
Storage and Reheating
Storage: Freshly made ravioli can be refrigerated on a tray covered lightly with plastic wrap for up to 24 hours before cooking. For longer storage, freeze uncooked ravioli in a single layer on a baking sheet until firm, then transfer to freezer bags. They can be frozen for up to 2 months.
Reheating: Cook frozen ravioli directly from the freezer by boiling in salted water for 4-6 minutes or until tender and floating. Avoid microwaving cooked ravioli as they can become rubbery or dry.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out as much water as possible from frozen spinach before mixing. Frozen spinach is usually softer and wetter, so removing excess moisture is key to preventing soggy filling.
How do I prevent ravioli from sticking together?
Dust ravioli lightly with flour or semolina after assembling and place them on a single layer tray. Avoid stacking them before cooking. Also, cook in plenty of boiling water with gentle stirring to keep them separated.
What if my pasta dough is too sticky or dry?
If sticky, add a little more flour, a tablespoon at a time, kneading until manageable. If dry or crumbly, wet your hands with a little water and knead to bring it together. Pasta dough should be smooth and elastic, not sticky or brittle.
Can I make the dough and filling ahead of time?
Yes. The dough can be refrigerated, wrapped tightly, for up to 2 days. The filling can be stored in an airtight container in the fridge for 1-2 days. Assemble ravioli just before cooking for best results.
What sauces go well with spinach ricotta ravioli?
Classic sauces include browned butter with sage, light tomato sauce, garlic and olive oil, or a simple cream sauce. Avoid heavy sauces that overpower the delicate flavors.
Is it necessary to add fresh herbs to the filling?
Fresh herbs like basil and parsley brighten the filling and add complexity. If unavailable, dried herbs can be used sparingly but fresh herbs are recommended for the best flavor.
This spinach ricotta ravioli recipe offers a rewarding hands-on cooking experience with delicious results. The balance of creamy filling, fresh herbs, and tender pasta makes it a timeless favorite perfect for weeknight dinners or special occasions alike.
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