Go Back
Delightful Spinach & Ricotta Ravioli is a quintessential Italian dish that beautifully marries comfort with elegance, making it a treasured favorite among pasta enthusiasts. This dish showcases the rich flavors of fresh spinach and creamy ricotta cheese, all enveloped in a delicate layer of homemade pasta. The process of crafting these ravioli from scratch is not just a culinary endeavor; it’s a rewarding experience that connects you to the heart of Italian cooking.

Classic Spinach & Cheese Ravioli

Discover the joy of making Delightful Spinach & Ricotta Ravioli from scratch, a classic Italian recipe that combines comfort and elegance. This dish features fresh spinach and creamy ricotta cheese wrapped in homemade pasta, making it perfect for family dinners or impressing guests. The article guides you through selecting quality ingredients, preparing the filling, crafting the pasta, and creating a flavorful sauce. Elevate your culinary skills and savor this delicious Italian favorite!
Print Recipe Pin Recipe

Ingredients
  

For the Pasta Dough:

2 cups all-purpose flour, plus extra for dusting

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

For the Filling:

1 cup fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon ground nutmeg

Salt and freshly cracked pepper, to taste

1 egg (beaten, for egg wash)

For the Sauce:

2 tablespoons olive oil

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 teaspoon dried basil

Salt and freshly cracked pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Make the Dough:

    - On a clean work surface, form a mound with the flour and create a deep well in the center. Into this well, add the eggs, salt, and olive oil.

      - Using a fork, beat the eggs gently while gradually incorporating the flour from the inner rim of the well. Continue incorporating until the mixture begins to come together as a dough.

        - Knead the dough with your hands for about 8-10 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature to relax the gluten.

          Prepare the Filling:

            - In a medium mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, garlic powder, nutmeg, salt, and freshly cracked pepper.

              - Stir the mixture thoroughly until well combined and set aside for assembly.

                Roll the Dough:

                  - After the resting period, divide the dough into four equal portions. Keep the unused portions covered with a kitchen towel to prevent drying out.

                    - Using a pasta machine or a rolling pin, roll out one piece of dough into a thin sheet, aiming for about 1/16 of an inch in thickness.

                      Form the Ravioli:

                        - Slice the rolled-out dough into circles using a cookie cutter, glass, or ravioli stamp (aim for circles about 3 inches in diameter).

                          - Place about a teaspoon of the filling in the center of each dough circle. Lightly brush the edges with the beaten egg to ensure a good seal.

                            - Place another circle of dough on top of the filled one and gently press down the edges to eliminate any air pockets. Ensure the ravioli are sealed tightly. Repeat the process with the rest of the dough and filling.

                              Cook the Ravioli:

                                - Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches (avoid overcrowding the pot) and cook for 3-4 minutes, or until the ravioli float to the surface.

                                  - Use a slotted spoon to remove the cooked ravioli and place them on a clean plate or cutting board.

                                    Prepare the Sauce:

                                      - In a skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently until fragrant but not browned.

                                        - Stir in the crushed tomatoes along with the dried basil, salt, and freshly cracked pepper. Allow the sauce to simmer for about 10 minutes, stirring occasionally to help it thicken.

                                          Combine and Serve:

                                            - Add the cooked ravioli to the skillet with the sauce, gently tossing them to coat evenly. Heat for an additional minute until warmed through.

                                              - Serve the ravioli hot, garnished with fresh basil leaves and extra grated Parmesan cheese if desired.

                                                Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 4