Pin This spinach and ricotta ravioli recipe transforms simple ingredients into a restaurant-worthy Italian classic that will transport you straight to a cozy trattoria. Making pasta from scratch might seem intimidating, but the process is deeply satisfying and the results are incomparably fresh and tender.
I first learned to make ravioli from my Italian neighbor who insisted that handmade pasta was the ultimate expression of love. After mastering her technique, this dish became my signature for special occasions and family gatherings.
Ingredients
- For the pasta dough: 2 cups all purpose flour plus extra for dusting. Select unbleached flour for best texture and flavor.
- For the pasta dough: 3 large eggs at room temperature for better incorporation into the dough.
- For the pasta dough: 1/2 teaspoon fine sea salt to enhance the pasta flavor without making it salty.
- For the filling: 10 oz fresh spinach. Look for vibrant green leaves with no yellowing or wilting.
- For the filling: 1 cup ricotta cheese drained well. Whole milk ricotta provides the creamiest texture.
- For the filling: 1/2 cup grated Parmesan cheese. Use authentic Parmigiano Reggiano for superior flavor.
- For the filling: 1 large egg yolk to bind the filling and add richness.
- For the filling: 1/4 teaspoon freshly grated nutmeg. Always grate fresh for more aromatic flavor.
- For the filling: 1/2 teaspoon salt to balance the creamy components.
- For the filling: 1/4 teaspoon black pepper freshly ground for best flavor.
- For the sauce: 4 tablespoons unsalted butter. European style butter with higher fat content makes a richer sauce.
- For the sauce: 8 to 10 fresh sage leaves. Choose leaves that are aromatic and unblemished.
- For the sauce: Salt and pepper to taste.
- For the sauce: Freshly grated Parmesan cheese for serving.
Instructions
- Make the Pasta Dough:
- Create a flour well on a clean work surface, making sure the walls are high enough to contain the eggs. Crack eggs directly into the center and add salt. Working from the inside out, use a fork to gradually incorporate flour into eggs until a shaggy dough forms. Switch to your hands and knead vigorously for 8 to 10 minutes until the dough becomes smooth and elastic. The kneading develops gluten which gives pasta its signature texture. Wrap tightly in plastic wrap and allow to rest for 30 minutes at room temperature to relax the gluten.
- Prepare the Filling:
- Steam or sauté spinach just until wilted but still bright green, about 2 minutes. Transfer to a colander and let cool completely. Using your hands, squeeze small portions of spinach firmy to remove all excess moisture. This critical step prevents watery filling that could break your ravioli. Chop spinach finely and place in a mixing bowl. Add drained ricotta, grated Parmesan, egg yolk, freshly grated nutmeg, salt, and pepper. Mix thoroughly until completely combined. Taste and adjust seasonings if needed.
- Roll Out the Dough:
- Divide rested dough in half to make it more manageable. Keep unused portion covered to prevent drying. On a lightly floured surface, roll each piece into a thin rectangular sheet approximately 1/16 inch or 2 mm thick. You should be able to see your hand through it when held up to light. If using a pasta machine, start at the widest setting and gradually work your way to the second thinnest setting. Keep sheets covered with a clean kitchen towel while working.
- Fill the Ravioli:
- Place one pasta sheet on a lightly floured surface. Using a teaspoon, place small mounds of filing about 1 inch apart in rows across the sheet. Dip your finger in water and trace around each mound to moisten the pasta. This creates a seal when the top sheet is applied. Carefully place the second sheet over the filing, pressing down gently around each mound to remove air bubbles. Using your fingers, firmy seal around each ravioli. Cut into squares using a fluted pasta cutter or sharp knife. Double check each edge is sealed to prevent filing leakage during cooking.
- Cook the Ravioli:
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt per quart of water. Gently drop ravioli into water in batches to avoid overcrowding, which can cause them to stick together. Cook for 3 to 4 minutes until they float to the surface and the pasta is tender but still has some bite. Using a slotted spoon, carefully transfer cooked ravioli to a warmed plate. Never pour ravioli into a colander as the delicate pasta may break.
- Prepare the Sauce:
- While ravioli cook, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns light golden and smells utty, about 3 minutes. Watch carefully as butter can quickly go from browned to burnt. The sage leaves will become crisp and intensify in flavor. Season with a pinch of salt and pepper.
- Serve:
- Gently add cooked ravioli to the skillet with butter sauce. Using a spoon, carefully coat each ravioli with sauce. Divide among warmed plates, spooning any remaining sauce over the top. Finish with a generous sprinkle of freshly grated Parmesan cheese and serve immediately.
Pin The nutmeg in this recipe is my secret weapon. I discovered its importance years ago when I accidentally omitted it and noticed the filling tasted flat. Just that tiny pinch transforms the spinach and ricotta from good to exceptional, adding a subtle warmth that complements the creamy cheese perfectly.
Make-Ahead Options
These ravioli freeze beautifully before cooking. Arrange filled ravioli in a single layer on a flour-dusted baking sheet and freeze until solid, about 2 hours. Transfer to airtight containers with parchment between layers and store for up to one month. Cook directly from frozen, adding 1 to 2 minutes to the cooking time. The quality remains nearly identical to fresh, making this an excellent option for meal prep or entertaining.
Common Troubleshooting
If your pasta dough feels too dry, add water a teaspoon at a time until it comes together. Conversely, if it feels sticky, dust with small amounts of flour. The dough should feel smooth and pliable, similar to play dough.
For ravioli that burst during cooking, the likely culprits are air bubbles trapped inside or insufficient sealing around the edges. Take extra time to press out air and firmly seal all edges before cooking.
If your filing seems watery, place ricotta in a fine mesh strainer lined with cheesecloth for 1 to 2 hours before using to remove excess moisture.
Seasonal Adaptations
Spring Version: Replace spinach with tender spring peas and mint for a bright, seasonal variation. Add lemon zest to the filing for a fresh citrus note. Garnish with pea shoots instead of sage for a beautiful presentation.
Fall Version: Substitute roasted butternut squash for spinach and add crumbled amaretti cookies. Include a pinch of cinnamon and cloves for warming fall flavors. Serve with brown butter and crispy fried sage leaves.
Winter Version: Add sautéed mushrooms to the filing for earthy depth. Include a splash of truffle oil for luxury and aroma. Finish with a light cream sauce instead of butter.
Serving Suggestions
For an elegant dinner party, serve these ravioli as a first course before a simple roasted meat or fish. The delicate pasta pairs beautifully with a crisp white wine like Pinot Grigio or a light Chardonnay.
Create a complete meal by serving alongside a peppery arugula salad dressed with lemon vinaigrette and shaved Parmesan. The bright acidity of the salad cuts through the richness of the pasta perfectly.
For a more substantial presentation, double the butter sauce recipe and add a handful of toasted pine nuts and a few tablespoons of cream for a luxurious finish.
Pin Recipe Q&A
- → What is the best way to seal the ravioli?
Moisten the dough edges with water, press firmly around the filling, and use a pasta cutter to seal each square well. This prevents leaks during cooking.
- → Can I prepare the pasta dough in advance?
Yes, you can prepare the dough ahead and refrigerate it wrapped in plastic for up to 24 hours before use.
- → How do I keep ravioli from sticking together when cooking?
Cook the ravioli in batches in plenty of salted boiling water, stirring gently to keep them separated. Remove with a slotted spoon.
- → Are there alternatives to spinach for the filling?
Substitute chard or kale for spinach if desired, ensuring excess water is squeezed out before mixing with the cheeses.
- → What wines pair well with this dish?
A light white wine such as Pinot Grigio or Chardonnay complements the flavors of spinach, ricotta, and sage butter perfectly.
- → Can I freeze the ravioli before cooking?
Arrange uncooked ravioli on a tray in a single layer, freeze until solid, then transfer to a sealed bag. Cook from frozen, adding an extra minute.