Main Dishes
Spinach and Ricotta Ravioli
Prep
55 minutes
Cook
17 minutes
Yield
6 -8
This spinach and ricotta ravioli recipe is going to impress your whole house! For this recipe, you’ll make your own homemade ravioli. Now don’t get scared, it’s actually easier than you would think. It will require some work, but I promise it’ll be so worth it because the end result will have your whole house talking.
Why you’ll love this spinach and ricotta ravioli recipe:
- Quick: Homemade pasta doesn’t need to take all day. This spinach and ricotta recipe can be made in under 1.5 hours
- Impressive: How many people can say they made their own homemade ravioli for dinner?
- Versatile: Once you make your own ravioli you won’t want to stop. You can make this recipe with any kind of stuff you want!
Ingredient Notes:
Ricotta: Ricotta is an Italian whey cheese made from the whey left over from the production of other cheeses. You’ll often find it in recipes like lasagna or used as a stuffing in pasta.
Spinach: This filling is no joke. The spinach has vitamins and minerals like vitamin E and magnesium that help support a healthy immune system which is perfect for this time of year. I love how versatile spinach is. It’s truly so easy to add more of it into your diet by tossing it into recipes, blending it into your sauces, eating it in a salad, throwing it in a smoothie, and the list goes on.
Sauce: If you really want to get fancy here, don’t stop at homemade ravioli but make your own homemade sauce too. You can even make a batch up ahead of time and just take it out of your freezer so you have that full homemade meal. Here is a recipe for one of my fav, basic tomato sauces, but you could also use an alfredo sauce on these too.
How do you make spinach and ricotta ravioli recipe?
1. In a medium-sized bowl, stir together flour and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
2. Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
3. Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
4. Form the dough into a ball and cover in plastic wrap.
5. Chill in the refrigerator for 30-45 minutes.
6. To make the filling, wilt the spinach in a large pan over medium-high heat, constantly mixing to prevent burning. Once completely wilted, transfer to a small bowl. Set aside.
7. In a large bowl, add ricotta, parmesan, egg, spices, and fresh oregano.
8. Mix ingredients together until combined.
9. Drain off excess water from the spinach and add to the bowl. Fold into the cheese mixture with a spoon or spatula.
10. After the pasta dough is refrigerated, cut the dough into quarters, and place one portion onto a lightly floured surface.
11. Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire 12-piece ravioli press.
12. Dust the top of the rolled-out dough with more flour and your ravioli maker/press.
13. Flip the dough over and place it onto the ravioli maker.
14. Gently press the plastic ravioli piece into the top of the dough, making small pouches.
15. Scoop 2 tsp worth of spinach filling into each ravioli pouch.
16. Using water, lightly brush all of the edges of the ravioli maker, around the filling.
17. Again, with a rolling pin or pasta maker, roll out another piece of dough very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire ravioli press.
18. Transfer the pasta sheet to cover the ravioli maker, removing air pockets.
19. Seal all edges by running a rolling pin over the top. Roll across the dough in all directions until the frame is visible through the pasta. Remove any access dough hanging over the edges.
20. On a lightly floured surface, flip the ravioli maker upside down and gently tap the edges on the surface to release the ravioli.
21. Transfer all of the ravioli to a baking sheet covered in parchment paper.
22. Allow drying for 30 minutes, prior to cooking. Repeat steps until all of the filling are used.
23. To cook, boil a large pot with salted water.
24. Add the ravioli and cook until floating + tender. This will be approximately 3 – 4 minutes. Cook until desired doneness-break open one or two pieces to make sure. Repeat until the desired amount of ravioli is cooked.
25. Transfer boiled ravioli to a large pan with a couple of tablespoons of butter over medium heat. Cook the ravioli until golden.
26. Serve immediately with marinara sauce and fresh oregano.
Expert Tips & FAQ:
What equipment do I need? 12-piece ravioli maker, and a pasta roller or rolling pin.
How do I make this vegan? Make ravioli vegan by omitting the egg, using plant-based butter and cheeses.
Can I freeze these? Yep! You can freeze your fresh ravioli, lightly flouring a baking tray, freezing until solid, and then storing in an airtight container for up to 6 months.
Storage: Store cooked ravioli in an airtight container for 3-5 days or in the freezer for 1 month
What other stuffing can I do? You can do meat and cheese, mushrooms, sweet potato and/or squash, or seriously anything. Have fun with it!
What sauce to serve to serve with spinach and ricotta ravioli? Make a beautiful, simple red sauce, or if you’d rather something creamy, you could create a garlic butter sauce, a white wine sauce, or even an alfredo.
Other pasta recipes you’ll love:
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Spinach and Ricotta Ravioli
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups semolina flour or cornmeal
- 1 tsp salt
- 1 ½ cups water
- 4 tbsp olive oil
- 11 oz spinach
- 1 cup ricotta cheese
- 1 heaping cup parmesan cheese
- 1 egg
- 1 tsp salt
- 1 tsp cracked pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp whole nutmeg grated
- 1 tbsp fresh oregano chopped
- butter
- homemade or store-bought marinara sauce
- fresh oregano chopped
Instructions
- In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
- Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
- Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
- Form the dough into a ball and cover in plastic wrap.
Chill in the refrigerator for 30-45 minutes.
- To make the filling, wilt the spinach in a large pan over medium-high heat, constantly mixing to prevent burning. Once completely wilted, transfer to a small bowl. Set aside.
- In a large bowl, add ricotta, parmesan, egg, spices, and fresh oregano.
- Mix ingredients together until combined.
- Drain off excess water from the spinach and add to the bowl. Fold into the cheese mixture with a spoon or spatula.
- After the pasta dough is refrigerated, cut the dough in quarters, and place one portion onto a lightly floured surface.
- Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire 12-piece ravioli press.
- Dust the top of the rolled-out dough with more flour and your ravioli maker/press.
- Flip the dough over and place it onto the ravioli maker.
- Gently press the plastic ravioli piece into the top of the dough, making small pouches.
Scoop 2 tsp worth of filling into each ravioli pouch.
- Using water, lightly brush all of the edges of the ravioli maker, around the filling.
- Again, with a rolling pin or pasta maker, roll out another piece of dough very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire ravioli press.
- Transfer the pasta sheet to cover the ravioli maker, removing air pockets.
- Seal all edges by running a rolling pin over the top. Roll across the dough in all directions until the frame is visible through the pasta.
- On a lightly floured surface, flip the ravioli maker upside down and gently tap the edges on the surface to release the ravioli.
- Transfer all of the ravioli to a baking sheet covered in parchment paper.
- Allow drying for 30 minutes, prior to cooking. Repeat steps until all of the filling are used.
- To cook, boil a large pot with salted water.
- Add the ravioli and cook until floating + tender. This will be approximately 3 – 4 minutes. Cook until desired doneness-break open one or two pieces to make sure. Repeat until the desired amount of ravioli is cooked.
- Transfer boiled ravioli to a large pan with a couple of tablespoons of butter over medium heat. Cook the ravioli until golden.
- Serve immediately with marinara sauce and fresh oregano.
