Spinach and Ricotta Ravioli. Step by step recipe.

Learn to make spinach and ricotta ravioli from scratch. Starting by making the dough to preparing the creamy filling with ricotta cheese and green spinach. Our step-by-step recipe will show you how easy is to make this delicious Italian dish at home.

Italian Ravioli with spinach and ricotta filling

Spinach and ricotta ravioli are a traditional Italian dish that has crossed borders to become very popular all over the world. These small pasta wrappers that contain inside a creamy filling of ricotta cheese and spinach are part of the typical italian pasta ripiena (stuffed pasta).

Ravioli are usually prepared at home only on special occasions such as birthdays or important dates since they are a bit laborious. Fresh pasta is easy to prepare and can be done by hand or make use of the machines that make things easier for us in the kitchen, such as an stand mixer or a pasta machine.

Preparing spinach and ricotta ravioli at home is a good excuse to spend time together as a family because, as you know, if there are more hands in the kitchen, everything is easier, faster and absolutely more fun!

Can you freeze spinach and ricotta ravioli?

Yes, absolutely! Once the ravioli are prepared you can freeze them and cook them whenever you like.

To do this, just place them in a single layer on a plate or tray and put them in the freezer for about 3 hours or until they’re hard, then take them out and quickly put them in a zipper bag or an airtight container and then storage them in the freezer where they can be for up to 2 months.

If you chose to freeze them you don’t need to thaw them before cooking, just add them directly into the boiling water.

Can you reheat ravioli?

Yes, of course! Place your spinach and ricotta leftovers in a microwave-proof container and place it in the fridge until you’ll need to reheat them. Once you decide to reheat ravioli just pop it in the microwave for about 3-4 minutes on high.

Or you can also use a oven proof container and reheat it in your oven for 10 minutes at 400F (200°C).

The ingredients

For the pasta dough:

  • FLOUR – Spinach and ricotta ravioli can be made with all purpose flour, or you can also use a mix of flour and semolina for a more “rustic” texture.
  • EGGS – I used medium eggs for this recipe, each egg without shell weighed about 54 gr (about 2 oz).
  • WATER – Cold water, and only add it in small portions, one tablespoon at time.
  • SALT – You can add it to the flour or dissolve it in a little water.
  • SEMOLINA – This is an optional ingredient to flour the surface where you’ll place the ravioli as you make them, but you can also all purpose flour.

For the filling:

  • RICOTTA CHEESE – If you cannot find ricotta cheese, you can use a similar type of cheese such as cottage cheese or another fresh cheese with little salt.
  • SPINACH – For spinach you can use both fresh and frozen. If you use fresh, follow the recommendation of the recipe (about 150 gr), if you use frozen 4 cubes will be enough.
  • PARMIGIANO CHEESE – Grated. You can also use a mix of pecorino and parmigiano if you prefer.
  • NUTMEG – It gives a nice flavour to the filling, try it!
  • SALT & PEPPER – Remember that parmigiano is also salty, so go easy with salt in the filling.

Spinach and ricotta ravioli recipe

Place the flour in a working surface and add a pinch of salt, make a well and crack the eggs in the middle.

Mixing the flour with eggs.

Start mixing the ingredients with your fingers until the eggs are integrated with the flour.

Begin to knead little by little integrating the flour well. Add one or two tablespoons of cold water while kneading.

Eggs and flour already integrated.

Knead for 10-15 minutes by hand (less if you use a stand mixer) until you get an elastic and completely smooth dough. Wrap with kitchen film and let it rest in a cool place for 30 minutes.

Pasta dough just made for spinach and ricotta ravioli.

While the dough is resting, prepare the filling: Cook the spinach in water with salt until tender. Drain them very well and squeeze them until most liquid is discarded.

Let them cool completely and then chop them finely with a knife. Put the spinach in a bowl, add the ricotta cheese, the Parmigiano cheese, a little salt and pepper and the nutmeg. Mix very well.

Making the filling: Chopping the spinach (left photo). Mixing spinach, ricotta and parmigiano cheese in a bowl (right picture).

Sprinkle with flour a working surface. Divide the dough in 3 parts so it is more manageable; leave two of these parts well covered with cling film to prevent them from drying out.

Roll the dough into a long rectangular sheet with a thickness of more or less 1mm. You can use a pasta machine or do it by hand.

Starting at the middle, place small mounds of the ricotta and spinach filling, leaving about 1.20″ (3cm) of empty space between them.

Making the filling mounds on the pasta dough already rolled into a rectangle.

Moist the dough between each portion and around the filling with a little water, you can use a brush or your fingers, the important thing is that the dough do not get too wet.

Wetting the dough between filling mounds.

Now, with the half that was left free of filling, fold it by placing it on top of the piles of filling to cover them well, making the edges are well aligned to each other. Flatten with your fingers in the middle and around the filling so the dough sheets stick well.

Sticking the dough with fingers.

Cut the ravioli about 1.5×1.5″ (4 × 4 cm), then place them on a plate or tray floured with a little semolina or flour beforehand to prevent them from sticking together. Repeat the steps to make the ravioli with all other portions of dough.

Placing the spinach and ricotta ravioli on a floured plate.

The spinach and ricotta ravioli are ready, you can proceed to freeze them as suggested above or cook them with the sauce of your choice.

Recipe Notes

  • The secret for an amazing ravioli is to roll the dough as thin as possible.
  • If you are going to prepare the ravioli and eat them the same day, it is important that once they are prepared to let them rest for at least 1 hour, preferably in the refrigerator before adding them to the hot water. This resting time helps to prevent the ravioli from breaking when boiling in the water.
  • You can prepare the spinach and ricotta filling in advance and keep it in the fridge until it is time to use it (up to 3 days).
  • To make the preparation of the ravioli more easier you can place the filling mixture in a pastry bag or simply leave it in the bowl and use a spoon.
  • You can drain the ricotta cheese by placing it onto a strainer and placing this on a bowl for about 2 hrs before making the filling. This will result in a more creamy filling.

More italian recipes

How to serve ravioli with

  • Watercress Pesto. Looking for an interesting pesto option to serve your ravioli with? Look no more! Tin and Thyme has this amazing and colourful pesto that pairs wonderful with homemade ravioli.
  • Among all the sauces I love, the ones with hot chillies are my favourites, like this Arrabbiata Sauce With Roasted Tomatoes from The Veg Space. The smoky flavour from roasted tomatoes is for sure the top!
  • You can also serve Spinach and Ricotta Ravioli with a scrumptious meat sauce, like this Slow Cooker Beef Ragu from Supergolden Bakes. Don’t miss her video!

Spinach and Ricotta Ravioli

Learn to make spinach and ricotta ravioli from scratch. Starting by making the dough to preparing the creamy filling with ricotta cheese and green spinach. Our step-by-step recipe will show you how easy is to make this delicious Italian dish at home.
PREP 30 minutes
TOTAL 1 hour
5 from 2 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

For the pasta dough:

  • 250 gr all purpose flour
  • Semolina (or extra flour)
  • 2 eggs
  • 1 tbsp. cold water
  • Pinch of salt

For the filling:

  • 125 gr ricotta cheese
  • 150 gr fresh spinach (or frozen)
  • 50 gr Parmigiano Reggiano cheese (grated)
  • 1/2 tsp. ground nutmeg
  • Salt and pepper

Instructions

  • Place the flour in a working surface and add a pinch of salt, make a well and crack the eggs in the middle.
  • Start mixing the ingredients with your fingers until the eggs are integrated with the flour.
  • Begin to knead little by little integrating the flour well. Add one or two tablespoons of cold water while kneading.
  • Knead for 10-15 minutes by hand (less if you use a stand mixer) until you get an elastic and completely smooth dough. Wrap with kitchen film and let it rest in a cool place for 30 minutes.
  • While the dough is resting, prepare the filling: Cook the spinach in water with salt until tender. Drain them very well and squeeze them until most liquid is discarded.
  • Let them cool completely and then chop them finely with a knife. Put the spinach in a bowl, add the ricotta cheese, the Parmigiano cheese, a little salt and pepper and the nutmeg. Mix very well.
  • Sprinkle with flour a working surface. Divide the dough in 3 parts so it is more manageable; leave two of these parts well covered with cling film to prevent them from drying out.
  • Roll the dough into a long rectangular sheet with a thickness of more or less 1mm. You can use a pasta machine or do it by hand.
  • Starting at the middle, place small mounds of the ricotta and spinach filling, leaving about 1.20″ (3cm) of empty space between them.
  • Moist the dough between each portion and around the filling with a little water, you can use a brush or your fingers, the important thing is that the dough do not get too wet.
  • Now, with the half that was left free of filling, fold it by placing it on top of the piles of filling to cover them well, making the edges are well aligned to each other. Flatten with your fingers in the middle and around the filling so the dough sheets stick well.
  • Cut the ravioli about 1.5×1.5″ (4 × 4 cm), then place them on a plate or tray floured with a little semolina or flour beforehand to prevent them from sticking together. Repeat the steps to make the ravioli with all other portions of dough.
  • The spinach and ricotta ravioli are ready, you can proceed to freeze them as suggested above or cook them with the sauce of your choice.

notes

  • The secret for an amazing ravioli is to roll the dough as thin as possible.
  • If you are going to prepare the ravioli and eat them the same day, it is important that once they are prepared to let them rest for at least 1 hour, preferably in the refrigerator before adding them to the hot water. This resting time helps to prevent the ravioli from breaking when boiling in the water.
  • You can prepare the spinach and ricotta filling in advance and keep it in the fridge until it is time to use it (up to 3 days).
  • To make the preparation of the ravioli more easier you can place the filling mixture in a pastry bag.
  • You can drain the ricotta cheese by placing it onto a strainer and placing this on a bowl for about 2 hrs before making the filling. This will result in a more creamy filling.
Nutrition
Serving: 1grams | Calories: 354kcal
Tried this recipe?Don't forget to tag us on Instagram! @maricruzava.blog

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4 Comments

  1. 5 stars
    Ooh your ravioli looks so good. It reminds me that making your own isn’t nearly as difficult as you think. I’ve only ever made it once before, but have been meaning to make it a regular ever since. You’ve inspired me to go for it.

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