Ravioli with Spinach and Ricotta Filling

Here’s a classic Ravioli with Spinach and Ricotta Filling recipe — fresh, creamy, and full of Italian flavor!

Ingredients - serves 4

For the pasta dough

300 g (about 2 cups) all-purpose flour (or Italian “00” flour)

3 eggs

1 tbsp olive oil

½ tsp salt

For the filling

250 g (about 1 cup) ricotta cheese

200 g (7 oz) fresh spinach (or 100 g / 3.5 oz frozen spinach, thawed and squeezed dry)

50 g (½ cup) grated Parmesan cheese

1 egg yolk

Salt, pepper, and a pinch of nutmeg

Method

Place the flour on a clean surface and make a well in the center.

Add the eggs, olive oil, and salt into the well. Gradually mix in the flour with a fork, then knead by hand until smooth and elastic (about 8–10 minutes). Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Wash and cook the spinach in a little boiling water for about 1–2 minutes until wilted.

Drain, cool, squeeze out excess water, and chop finely. In a bowl, mix the spinach with ricotta, Parmesan, and egg yolk. Season with salt, pepper, and nutmeg to taste.

Roll out the pasta dough thinly (about 1 mm / 1/16 inch) using a pasta machine or rolling pin.

Lay one sheet on a floured surface and place small teaspoon-sized portions of filling about 4–5 cm (2 in) apart. Brush lightly with water around the filling.

Place another sheet of dough on top, press around each mound to seal and remove air.

Cut into squares or circles with a knife or pastry cutter.

Place on a floured tray and let dry slightly (10–15 minutes).

Bring a large pot of salted water to a boil.

Add the ravioli and cook for 3–4 minutes, until they float to the surface and are tender.

Remove with a slotted spoon and serve immediately with your preferred sauce.