How to Make Ravioli di Ricotta e Spinaci A Classic Italian Pasta Filled with Creamy Ricotta and Fresh Spinach

 

Ravioli di ricotta e spinaci is a timeless Italian dish made from delicate sheets of pasta filled with a creamy mixture of ricotta cheese and spinach. It's a dish that's both elegant and comforting, perfect for everything from midweek dinners to special occasions. While making ravioli from scratch may seem a little daunting, it's a rewarding and surprisingly simple process once you get the hang of it.

In this blog post, we’ll guide you through how to make homemade ravioli di ricotta e spinaci using British English, along with helpful tips and easy-to-follow instructions. Let’s bring a taste of Italy into your kitchen!

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🧀 What is Ravioli di Ricotta e Spinaci?

This variety of ravioli is filled with a savoury blend of creamy ricotta cheese and gently cooked spinach, sometimes enhanced with nutmeg, lemon zest, or grated cheese. Traditionally served with a sage butter sauce or a light tomato sauce, the dish celebrates fresh, simple ingredients.

Ravioli originates from northern Italy and can be filled with almost anything, but ricotta and spinach is one of the most loved and widely made versions—vegetarian, versatile, and delicious.

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📝 Ingredients (Serves 4)

For the pasta dough:

300g plain flour (plus extra for dusting)

3 medium eggs

A pinch of salt

For the filling:

250g ricotta cheese

200g fresh spinach (or 100g frozen spinach, defrosted and drained)

30g grated Parmesan or Pecorino cheese

¼ teaspoon grated nutmeg (optional)

Salt and freshly ground black pepper

Zest of half a lemon (optional)

To serve (optional):

Melted butter with sage leaves

Freshly grated Parmesan

Light tomato sauce

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🥣 Step-by-Step Instructions

1. Make the Pasta Dough

On a clean work surface, pour the flour into a mound and make a well in the centre. Crack the eggs into the well and add a pinch of salt.

Using a fork, gently beat the eggs and begin to draw in flour from the edges. Once the mixture starts to come together, use your hands to knead the dough for about 8–10 minutes until smooth and elastic.

Wrap in cling film and let it rest at room temperature for at least 30 minutes.

2. Prepare the Filling

Cook the spinach in a pan with a splash of water for 2–3 minutes until wilted. Drain well and squeeze out as much moisture as possible, then chop finely.

In a bowl, mix the ricotta, chopped spinach, Parmesan, nutmeg, and lemon zest if using. Season well with salt and pepper. Taste and adjust as needed.

Cover and chill the filling while the dough rests.

3. Roll Out the Dough

Divide the dough into 2–4 pieces to make it easier to handle. Roll each piece out thinly using a pasta machine or rolling pin until you can just see your hand through the dough (about 1–2mm thick).

Lay one sheet flat on a floured surface. Place small teaspoons of filling in rows, spacing them about 4–5cm apart.

Brush lightly around the filling with water, then lay another sheet of pasta over the top. Press gently around each mound to seal, removing any air pockets.

Use a ravioli cutter, knife, or pastry wheel to cut out individual ravioli. Press edges firmly to seal. Transfer to a floured tray.

4. Cook the Ravioli

Bring a large pot of salted water to the boil. Carefully drop in the ravioli in batches and cook for 2–3 minutes or until they float to the top.

Remove with a slotted spoon and serve immediately.

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🍽️ How to Serve Ravioli di Ricotta e Spinaci

Sage Butter: Melt butter in a pan, add a few sage leaves, and cook gently until fragrant. Spoon over the hot ravioli and top with grated Parmesan.

Tomato Sauce: Serve with a light tomato passata sauce for a fresh, slightly tangy contrast.

Lemon and Olive Oil: Drizzle with extra virgin olive oil and a squeeze of lemon juice for a lighter option.

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🔁 Tips and Variations

Frozen spinach works well, just make sure to drain it thoroughly.

No pasta machine? You can roll the dough by hand—it just takes a bit more elbow grease.

Make ahead: Prepare the ravioli and freeze on a tray, then transfer to a freezer bag. Cook straight from frozen.

Add herbs like parsley or basil to the filling for extra flavour.

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📌 Final Thoughts

Ravioli di ricotta e spinaci is a perfect example of Italian cooking at its best—simple, fresh, and full of flavour. Once you master the basics of making fresh pasta, the possibilities are endless. Whether you serve it with butter and sage or a light tomato sauce, this dish is sure to impress anyone lucky enough to have a seat at your table.

So, roll up your sleeves, dust off your rolling pin, and enjoy the satisfying experience of making your own ravioli at home. Buon appetito!

--- write ✍️ by foodie Parmod.

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