Homemade Spinach Ricotta Ravioli

My kitchen counter was dusted with flour like snow, and I was convinced I'd bitten off more than I could chew. Making ravioli from scratch felt like something only nonnas with decades of practice could pull off. But there I was, sleeves rolled up, dough refusing to cooperate, and a bowl of creamy ricotta and spinach waiting patiently. The moment I pressed that first ravioli shut and saw the little pillow of pasta holding its filling, something clicked. It wasn't about perfection, it was about the rhythm, the feel of the dough softening under my hands, and the quiet satisfaction of making something this beautiful from scratch.

I made these for my sister's birthday dinner, and she stood in the kitchen doorway watching me cut each ravioli, asking if I'd secretly taken a pasta making class. I hadn't. I'd just watched a lot of videos and decided to trust my hands. When we sat down and she took her first bite, she got quiet in that way people do when food surprises them. She said it tasted like the kind of meal you remember years later. I think she was right.

Ingredients

• All purpose flour: The foundation of your dough, and using regular flour keeps it tender without being tough.
• Eggs: They bind the dough and give it that rich, golden color, use the freshest you can find.
• Ricotta cheese: Choose whole milk ricotta for creaminess, the cheap stuff can be watery and bland.
• Fresh spinach: Wilts down to almost nothing, so don't skimp, and make sure you squeeze it dry or your filling will be soggy.
• Parmesan cheese: Adds a sharp, salty depth that balances the mild ricotta, grate it yourself if possible.
• Egg yolk: Binds the filling and makes it luscious without adding too much moisture.
• Nutmeg: Just a whisper of it transforms the filling from good to unforgettable.
• Marinara sauce: Homemade is wonderful, but a good jarred sauce works beautifully when you're already making pasta from scratch.
• Garlic: Freshly minced and sautéed until fragrant, it wakes up the sauce.
• Olive oil: A little goes a long way to build flavor in the sauce base.
• Fresh basil: Torn at the last second, it adds brightness and makes the whole dish smell like summer.

Instructions

Make the Pasta Dough:

Mound your flour on a clean counter and create a well in the center like a little volcano. Crack the eggs into the well, add the salt, and use a fork to slowly pull flour into the eggs until it starts to come together. Once it's shaggy, use your hands to knead it for 8 to 10 minutes until it feels smooth and springs back when you poke it.

Let the Dough Rest:

Wrap the dough tightly in plastic wrap and let it rest for 30 minutes. This relaxes the gluten and makes rolling so much easier.

Prepare the Filling:

Steam or sauté your spinach until it wilts, then let it cool and squeeze out every bit of moisture you can, this is crucial. Mix it with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until it's creamy and well combined.

Roll the Pasta:

Cut your dough in half and keep one piece covered while you work. Roll each half into thin sheets, about 1/16 inch thick, using a pasta machine or a rolling pin and a lot of patience. The dough should be thin enough that you can almost see your hand through it.

Shape the Ravioli:

Lay one sheet of pasta on a lightly floured surface and place teaspoons of filling about 2 inches apart. Brush the edges and around each mound with water, then lay the second sheet on top and press gently around each filling pocket to seal. Cut into squares with a knife or ravioli cutter, then press the edges with a fork to make sure they're tightly sealed.

Cook the Ravioli:

Bring a large pot of salted water to a gentle boil, not a rolling one or they might burst. Add ravioli in batches and cook for 3 to 4 minutes until they float to the top, then lift them out gently with a slotted spoon.

Make the Marinara Sauce:

Heat olive oil in a saucepan over medium heat and sauté minced garlic until it smells amazing, about a minute. Stir in your marinara sauce, season with salt and pepper, and let it simmer for 5 minutes to meld the flavors.

Serve:

Spoon a little sauce onto each plate, lay the hot ravioli on top, and add more sauce. Finish with torn basil and a generous shower of Parmesan.

Save

The first time I served these, my friend Marco, who grew up in Rome, closed his eyes after the first bite and nodded slowly. He didn't say much, just asked for seconds and then thirds. Later he told me it reminded him of his nonna's kitchen on Sundays. I'm not Italian, and my ravioli probably aren't perfect by any traditional standard, but I think that's the magic of food made with care. It doesn't have to be flawless to feel like home.

Storing and Freezing

If you're not cooking them right away, lay the shaped ravioli on a parchment lined baking sheet dusted with flour and freeze them in a single layer. Once they're solid, transfer them to a freezer bag and they'll keep for up to three months. Cook them straight from frozen, just add an extra minute or two to the boiling time. I always make a double batch now because having homemade ravioli in the freezer feels like having a secret weapon for weeknight dinners.

Customizing the Filling

The ricotta and spinach base is classic, but it's also a blank canvas. I've stirred in roasted butternut squash in the fall, swapped spinach for kale, and even added a spoonful of pesto when I had extra in the fridge. A pinch of lemon zest brightens everything up, and if you like a little heat, a dash of red pepper flakes in the filling is wonderful. Just keep the texture creamy and not too wet, and you can experiment endlessly.

Pairing and Serving Ideas

These ravioli are rich enough to be the star, but a simple arugula salad with lemon and olive oil on the side cuts through the creaminess perfectly. A crisp white wine like Pinot Grigio or a light Soave is ideal, though I've also served them with a soft red like Chianti when the weather is cool. If you want to go all out, brown some butter with sage leaves until it's nutty and fragrant and drizzle that over the ravioli instead of marinara.

• Serve with garlic bread to soak up every bit of sauce.
• A sprinkle of toasted pine nuts adds a lovely crunch.
• Leftover ravioli can be pan fried in butter the next day for a crispy, indulgent treat.

Save

There's something deeply satisfying about pulling a tray of ravioli out of the freezer on a busy night and knowing you made them yourself. It's a little bit of love you tucked away for later, ready to become dinner whenever you need it.

Recipe Questions & Answers

→ Can I make ravioli ahead of time?

Yes, you can refrigerate uncooked ravioli on a floured baking sheet for up to 24 hours, or freeze them for up to 3 months. Cook directly from frozen, adding an extra minute to the boiling time.

→ How do I know when ravioli is cooked properly?

Ravioli is done when it floats to the surface of the boiling water, typically after 3-4 minutes. The pasta should be tender but still slightly firm to the bite. Test one ravioli to ensure the filling is heated through.

→ What's the best way to prevent ravioli from bursting?

Use a gentle boil rather than a rolling boil, as vigorous bubbling can rupture the delicate pasta. Ensure the filling is cool before sealing, and press the edges firmly with a fork to create a proper seal.

→ Can I substitute frozen spinach?

Absolutely. Use frozen spinach that's been thawed and thoroughly drained or squeezed to remove excess moisture, which prevents a watery filling. Squeeze it very dry before mixing with the ricotta.

→ What wine pairs best with this dish?

A crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the creamy ricotta and bright tomato sauce beautifully. The acidity cuts through the richness of the filling.

→ How can I enhance the filling flavor?

Add a pinch of fresh lemon zest, a touch of garlic powder, or fresh ricotta-infused herbs like basil and oregano. A hint of nutmeg adds warmth and depth to the spinach and cheese combination.