How to Make the Perfect Italian Ricotta and Spinach Ravioli
Italian · Hard · 75 min · 4 servings
Homemade ravioli are pillowy Italian pasta dumplings filled with creamy ricotta cheese and wilted spinach seasoned with nutmeg, which have been a cornerstone of Northern Italian cuisine for centuries. Served simply with brown butter and crispy sage leaves, the pure flavors of the fresh pasta and filling are allowed to shine without distraction.
Why this recipe works
This Italian Ricotta and Spinach Ravioli recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 19g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups 00 flour or all-purpose flour
- 3 large eggs plus 2 yolks
- 250 grams fresh ricotta cheese
- 200 grams fresh spinach wilted and squeezed dry
- 0.25 teaspoon freshly grated nutmeg
- 80 grams unsalted butter
Step by step instructions
Step 1: Make the Pasta Dough
Mound the flour on a clean surface and make a well in the center. Add the eggs and yolks to the well and gradually work the flour into the eggs using a fork, then your hands. Knead for 10 to 12 minutes until the dough is silky smooth and springs back when pressed. Wrap in plastic and rest at room temperature for 45 minutes.
Step 2: Prepare the Filling
Wring the wilted spinach in a cloth until completely dry, then chop finely. Mix with ricotta, nutmeg, salt, pepper, and a handful of grated Parmesan. The filling must hold its shape and cannot be too loose or it will spread inside the ravioli and burst during cooking.
Step 3: Roll and Fill the Ravioli
Divide the rested dough into quarters and roll each piece through a pasta machine to the thinnest setting, or roll by hand to about 1 millimeter. Place tablespoon-sized mounds of filling at 5 centimeter intervals along one sheet, cover with a second sheet, and press firmly around each mound to remove air pockets before cutting into squares.
Step 4: Cook and Dress with Brown Butter
Cook ravioli in generously salted boiling water for 3 to 4 minutes until the edges are just tender. Meanwhile melt butter in a skillet over medium heat until it smells nutty and turns amber, then add fresh sage leaves and fry until crisp. Transfer ravioli directly into the butter sauce and serve immediately with extra Parmesan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh ricotta → smooth cottage cheese drained overnight through a fine sieve for a slightly leaner but similar result
- fresh spinach → frozen spinach completely thawed and squeezed very dry which is actually easier to work with and equally flavorful
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing absolutely all the moisture from the spinach which creates a wet filling that makes the pasta dough soggy and causes the ravioli to tear open
- Leaving air pockets inside when sealing the ravioli which causes them to puff up unevenly and potentially burst during boiling
Nutrition facts
Per serving: 420 calories, 19g protein, 44g carbs, 20g fat, 3g fiber.
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