Spinach and ricotta ravioli

Spinach and ricotta ravioli

By Food E Fare

Spinach and ricotta ravioli is a type of filled pasta where the pasta pockets are stuffed with a mixture of spinach and ricotta cheese. The pasta dough is typically made from flour and eggs, and the filling combines the creamy richness of ricotta with the earthy flavor of spinach.

Here's a basic recipe for making spinach and ricotta ravioli:


For the Pasta Dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • Pinch of salt

For the Spinach and Ricotta Filling:

  • 1 cup ricotta cheese
  • 1 cup cooked and chopped spinach (fresh or frozen, well-drained)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • Nutmeg (optional)

For Assembly and Cooking:

  • Flour for dusting
  • Egg wash (1 beaten egg with a little water)


Pasta Dough:

  • Place the flour on a clean surface, make a well in the center, and crack the eggs into the well.
  • Use a fork to gradually incorporate the flour into the eggs until a dough forms.
  • Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Spinach and Ricotta Filling:

  • In a bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, egg, salt, pepper, and nutmeg (if using). Mix until well combined.

Assembly and Cooking:

  • Roll out the pasta dough into thin sheets. Place small amounts of the spinach and ricotta filling onto one sheet, leaving space between each portion.
  • Brush egg wash around the filling and cover with another sheet of pasta. Press around the filling to seal the edges.
  • Use a ravioli cutter or a knife to cut out individual ravioli.
  • Boil the ravioli in salted water for 3-4 minutes or until they float to the surface. Drain.
  • Serve the spinach and ricotta ravioli with your choice of sauce, such as marinara, sage butter, or a light cream sauce.

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