Homemade Spinach Ricotta Ravioli (Printable Version)

Tender homemade ravioli with creamy ricotta and spinach filling, tossed in aromatic marinara sauce and fresh basil.

# What You Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce

11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and black pepper to taste

→ Garnish

15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese

# How-To Steps:

01 - On a clean work surface, mound the flour and create a well in the center. Add eggs and salt into the well. Gradually incorporate flour using a fork, pulling from the interior walls until a shaggy dough forms. Knead for 8 to 10 minutes until the dough becomes smooth and elastic. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 minutes.
02 - Steam or sauté the chopped spinach until completely wilted. Transfer to a fine-mesh strainer and squeeze out excess moisture thoroughly. Finely chop the drained spinach. In a medium bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper. Mix until the filling is evenly incorporated.
03 - Divide the rested dough into two equal portions. Using a pasta machine set to the thinnest setting or a rolling pin, roll each portion into thin, even sheets approximately 1/16 inch thick. Ensure sheets are large enough to accommodate the ravioli pattern.
04 - Place teaspoons of filling in evenly spaced rows, spacing mounds 2 inches apart on one pasta sheet. Lightly brush water along the edges and between filling mounds using a pastry brush. Place the second pasta sheet on top and press firmly around each filling mound to seal. Cut into individual squares using a sharp knife or ravioli cutter. Press the edges with a fork to ensure complete sealing.
05 - Bring a large pot of salted water to a gentle rolling boil. Working in batches to avoid overcrowding, carefully place ravioli into the boiling water. Cook for 3 to 4 minutes until ravioli float to the surface and remain floating for approximately 30 seconds. Remove cooked ravioli using a slotted spoon and transfer to a plate.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in the marinara sauce and season with salt and black pepper to taste. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
07 - Spoon a portion of marinara sauce onto individual serving plates. Arrange cooked ravioli on top of the sauce. Drizzle with additional sauce and garnish with fresh basil leaves and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • The filling is silky and light, with just enough nutmeg to make you wonder what that warm, mysterious flavor is.
  • Homemade pasta has a tender bite that store bought just cant match, and it tastes like effort in the best way.
  • It looks incredibly impressive but the process is more forgiving than you think once you get into the flow.
  • Leftovers freeze beautifully, so you can have a fancy dinner ready any night of the week.
02 -
  • If your ravioli edges aren't sealed well, they'll burst open in the water and you'll lose all that beautiful filling, so press firmly.
  • Don't skip squeezing the spinach dry, I learned this the hard way when my filling turned soupy and slid right out.
  • Use a gentle boil, not a violent one, or the delicate pasta will tear apart before it's done.
  • Let the dough rest the full 30 minutes or it will fight you every step of the way when you try to roll it.
03 -
  • Keep a small bowl of water nearby when assembling ravioli so you can quickly brush the edges without stopping your rhythm.
  • If the dough feels too sticky while rolling, dust it lightly with flour, but not too much or it won't seal properly.
  • Taste your filling before you start assembling and adjust the seasoning, it should be flavorful on its own because the pasta is mild.
  • Use a pasta machine if you have one, it makes rolling uniform sheets so much easier and faster than a rolling pin.
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