Spinach Ricotta Ravioli (Printable)

Delicate ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce. A comforting Italian classic.

# What You'll Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce

11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and pepper to taste

→ Garnish

15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese

# Step-by-Step:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt, then gradually incorporate flour using a fork until dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. Combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl until well incorporated.
03 - Divide dough into two equal portions. Using a pasta machine or rolling pin, roll each portion into thin sheets approximately 1/16 inch thick. Keep unused portions covered with a damp cloth.
04 - Place 1 teaspoon portions of filling spaced 2 inches apart on one pasta sheet. Brush edges with water, place the second sheet on top, and press around filling to seal completely. Cut into squares or use a ravioli cutter, then press edges with a fork to ensure proper sealing.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, cook ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates. Top with cooked ravioli, additional sauce, fresh basil leaves, and extra grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The pasta dough comes together with just three ingredients and feels like magic when it turns smooth and elastic in your hands.
  • That first bite of warm, pillowy ravioli with the creamy spinach ricotta filling is pure comfort wrapped in carbs.
  • It looks impressive on the plate, but the process is forgiving enough that even your first attempt will taste incredible.
  • You can make a big batch and freeze half for those nights when you need something homemade without the effort.
02 -
  • Don't skip resting the dough, it needs that 30 minutes to relax so it rolls out smoothly instead of snapping back like a rubber band.
  • Squeeze the spinach until your hands hurt, because even a little extra moisture will make your filling watery and your ravioli prone to breaking.
  • Seal those edges firmly by pressing with a fork, because nothing is sadder than watching your filling leak out into the boiling water.
  • Use a gentle boil, not a rolling one, so the ravioli cook through without getting tossed around and torn apart.
03 -
  • If your dough feels too sticky while kneading, dust it lightly with flour, but don't add too much or it'll get tough and hard to roll.
  • Keep a small bowl of water nearby while assembling the ravioli so you can brush the edges quickly and keep the dough from drying out.
  • Taste your filling before you start assembling, because once it's sealed inside the pasta it's too late to adjust the seasoning.
  • Use a pasta machine if you have one, it makes rolling the dough so much easier and more consistent than doing it by hand.
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