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Classic Spinach and Ricotta Ravioli

These delicate Spinach and Ricotta Ravioli capture the heart of Italian home cooking, blending tender, sautéed spinach with creamy ricotta and fragrant Parmesan. Originating in Emilia-Romagna, fresh egg pasta sheets cradle a flavorful filling of spinach, ricotta, egg and nutmeg. The spinach is gently wilted, drained of moisture, then combined with cheese for a richly textured interior. Rolled thin and hand-cut into pillows, the ravioli cook in boiling water until al dente, delivering a springy pasta with a silky filling. Perfect for festive gatherings or comforting weeknight dinners, serve tossed in browned butter and sage, a light tomato sauce or a drizzle of olive oil. Each bite reflects generations of Italian tradition and the simple elegance of fresh, seasonal ingredients.

Dinner | Italian | Vegetarian | Ravioli | Knife | Mixing Bowl | Pasta Machine | Pot | All-Purpose Flour | Egg | Parmesan | Ricotta | Spinach | Boiling | Chopping | Kneading | Mixing | Rolling | Stuffing | Family Gathering | Festive | Weeknight | Under 1 Hour
Time to complete

Prep

30min

Cook

5min

Wait

30min

Total

1h 5min

Ingredients (Makes 4 servings (about 24 ravioli))

Filling

  • 350 g (12 cups) fresh spinach, stems discarded
  • 600 g (21 oz) ricotta cheese, well drained
  • 1 large egg
  • 2 cups (200 g; 7 oz) grated Parmesan cheese
  • Pinch ground nutmeg

Dough

  • 1 kg (8 cups) all-purpose flour, plus more for dusting
  • 8 large eggs
  • 2 large egg yolks
  • 1 tsp kosher salt

For Serving/Garnishing

  • Fresh basil leaves
  • Grated Parmesan or chili flakes (optional)
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 10
  • Protein: 12
  • Carbohydrates: 32
  • Fiber: 2
Directions

Make the Filling

  • 1. Bring spinach to a simmer in a pot of salted water, drain and press out excess liquid. Chop finely and let cool.
  • 2. In a bowl, combine spinach, ricotta, egg, Parmesan and nutmeg. Season lightly with salt and mix until smooth.

Make the Dough

  • 3. On a work surface, mound flour and form a 10 cm (4 in) well. Crack eggs and yolks into well, add salt, and beat with a fork. Gradually incorporate flour until a dough forms.
  • 4. Knead dough 5–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.

Roll Pasta Sheets

  • 5. Cut dough into quarters. Roll through pasta machine on widest setting 3 times, folding each pass. Gradually reduce thickness to desired thinness.

Shape Ravioli

  • 6. Lay a sheet on a floured surface. Spoon filling in 3 cm (1 in) mounds, 5 cm (2 in) apart. Fold sheet over, press around filling, and cut with a ravioli cutter or knife.
  • 7. Seal edges with a fork. Repeat for remaining dough and filling, dusting with flour to prevent sticking.

Cook & Serve

  • 8. Bring 4 L (1 gal) salted water to a boil. Add ravioli and cook 2–3 minutes until al dente. Drain and serve with garnish.
Cookix's Secrets

Cheese Blend

  • Mix half ricotta with goat cheese or mascarpone for extra richness.

Draining Spinach

  • Press cooked spinach between paper towels or squeeze in a cloth to remove excess water for firm filling.

Flour Surfaces

  • Dust work surfaces and pasta sheets generously with flour to prevent sticking.

Gluten-Free

  • Use a gluten-free flour blend and xanthan gum to substitute all-purpose flour.

Herb Infusion

  • Add chopped parsley or basil into the filling for fresh herbal notes.

Light Vinaigrette

  • Toss cooked ravioli with olive oil, lemon zest and parsley instead of heavy sauce.

Pumpkin Ravioli

  • Replace spinach with roasted pumpkin purée and swap nutmeg for cinnamon.

Rest Dough

  • Resting the dough relaxes gluten for easier rolling and tender pasta.

Seal Edges

  • Ensure air pockets are removed around filling before sealing to avoid bursting during cooking.