Pin it The kitchen counter was dusted white with flour, my hands sticky with egg and dough, when I realized I had been kneading for what felt like forever. Making ravioli from scratch sounds romantic until you are ten minutes into working that dough and your forearms start to burn. But then something shifts, the dough becomes silky, responsive, alive under your palms, and you understand why people have been doing this for centuries. That first batch I made was far from perfect, some ravioli burst in the pot, others were sealed so thickly they were chewy, but the flavor was undeniable. Now, this spinach ricotta filling tucked inside tender pasta is something I crave on quiet evenings when I want to feel grounded and a little bit proud.
I made this for my sister once on a rainy Saturday, and she sat at the kitchen table folding the ravioli with me while we caught up on everything we had been too busy to say over the phone. We laughed at how uneven our shapes were, hers neat and square, mine lumpy and misshapen. When we finally sat down to eat, the rain was still tapping against the window, and the marinara smelled like garlic and tomatoes and something close to comfort. She said it tasted like the kind of meal you remember years later, not because it was fancy, but because it was made with care. I think about that afternoon every time I roll out the dough.
Ingredients
- All-purpose flour: The foundation of your pasta dough, and using the right amount matters more than you think because too much makes it stiff, too little makes it sticky, so measure loosely and adjust as you knead.
- Eggs: They give the dough its structure and golden color, and I always use large eggs at room temperature because cold eggs don't incorporate as smoothly.
- Ricotta cheese: The creamy heart of the filling, and whole milk ricotta is worth seeking out because it has a richer texture and doesn't turn watery when cooked.
- Fresh spinach: Adds color and a subtle earthiness, but you must squeeze out every drop of moisture after cooking or your filling will be soupy and impossible to seal.
- Parmesan cheese: Sharpness and depth, and I always grate it fresh because the pre-grated stuff has anti-caking agents that affect the texture.
- Egg yolk: Binds the filling together and adds silkiness, and one yolk is all you need to make everything cohesive without making it too rich.
- Nutmeg: Just a whisper of it transforms the filling from good to memorable, but go easy because too much and it tastes medicinal.
- Marinara sauce: Whether homemade or store-bought, choose one with a bright tomato flavor and not too much sugar, because the sauce should complement the ravioli, not overpower it.
- Garlic: Freshly minced and sautéed until fragrant, it wakes up the marinara and makes the whole kitchen smell like an Italian grandmother is cooking.
- Olive oil: A good quality one for sautéing the garlic, because it adds a fruity background note that balances the acidity of the tomatoes.
- Fresh basil leaves: Torn at the last minute and scattered over the top, they add a pop of color and a sweet herbal brightness that ties everything together.
Instructions
- Make the Pasta Dough:
- Mound your flour on a clean counter and create a well in the center, then crack the eggs into it and add the salt. Use a fork to beat the eggs gently, pulling in flour from the sides a little at a time until it starts to come together into a shaggy mass. Knead it with your hands for 8 to 10 minutes until it feels smooth, elastic, and just slightly tacky, then wrap it tightly in plastic and let it rest for 30 minutes so the gluten can relax.
- Prepare the Filling:
- Steam or sauté the spinach just until it wilts, then drain it well and squeeze out every bit of moisture using your hands or a clean kitchen towel. Chop it finely and mix it in a bowl with the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until everything is evenly combined and the filling holds together when you scoop it.
- Roll the Pasta:
- Cut the rested dough in half and keep one piece covered while you work with the other. Roll it out using a pasta machine or a rolling pin until it is thin enough that you can almost see your hand through it, about 1/16 inch thick.
- Shape the Ravioli:
- Lay one sheet of pasta on a lightly floured surface and place teaspoons of filling in neat rows, spacing them about 2 inches apart. Brush water around each mound of filling, then carefully lay the second sheet of pasta over the top and press gently around each filling pocket to seal, making sure no air is trapped inside. Use a knife or ravioli cutter to cut them into squares, then press the edges with a fork to seal them completely.
- Cook the Ravioli:
- Bring a large pot of salted water to a gentle boil, not a rolling one because that can tear delicate ravioli. Add them in batches and cook for 3 to 4 minutes, or until they float to the surface and the pasta is tender, then lift them out gently with a slotted spoon.
- Make the Marinara Sauce:
- Heat the olive oil in a saucepan over medium heat and add the minced garlic, stirring just until it becomes fragrant, about a minute. Pour in the marinara sauce, season with salt and pepper, and let it simmer gently for 5 minutes to let the flavors meld.
- Serve:
- Spoon a generous amount of sauce onto each plate, arrange the hot ravioli on top, then spoon more sauce over them. Finish with torn basil leaves and a sprinkle of freshly grated Parmesan.
Pin it There was an evening when I served these ravioli to friends who had never tasted homemade pasta before, and I watched their faces change with the first bite. One of them closed her eyes and said it tasted like something her grandmother would have made, even though her grandmother had never cooked Italian food. I think that is what good food does, it connects you to a feeling, a memory, a version of home that exists somewhere beyond the plate. That night, we ate slowly, talking and laughing, and I realized the ravioli were just the excuse to gather, but they made the gathering feel special.
What to Do with Leftover Filling
If you have extra filling after sealing all your ravioli, do not let it go to waste because it is delicious stirred into scrambled eggs, spread on toasted bread, or baked in a small dish with a little extra Parmesan on top until golden. I have also mixed it with cooked pasta shells for a quick stuffed shell dinner that feels fancy but takes almost no effort. The filling keeps in the fridge for up to three days, and sometimes I make a double batch just so I have it on hand for busy nights when I want something comforting without starting from scratch.
How to Store and Reheat
Uncooked ravioli can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag and kept for up to three months, and you can cook them straight from frozen by adding an extra minute or two to the boiling time. Cooked ravioli are best enjoyed fresh, but leftovers can be stored in the fridge for up to two days and reheated gently in a pan with a little sauce or butter. I have found that reheating them in the microwave makes them gummy, so a quick toss in a hot skillet is the way to go if you want them to taste almost as good as they did the first time.
Pairing and Serving Suggestions
These ravioli pair beautifully with a crisp white wine like Pinot Grigio or a light red like Chianti, and a simple green salad with lemon vinaigrette is all you need on the side. If you want to make the meal feel more substantial, serve some crusty bread for soaking up the extra marinara, and maybe a dish of marinated olives or roasted vegetables as an appetizer. The ravioli are rich enough to stand alone, but they also play well with other Italian flavors, so feel free to add a drizzle of good olive oil or a sprinkle of red pepper flakes if you like a little heat.
- Try brown butter and sage instead of marinara for a nutty, earthy variation that feels elegant and simple.
- Add a squeeze of lemon juice to the filling for a bright, unexpected lift that cuts through the richness of the ricotta.
- Top with toasted pine nuts or walnuts for a bit of crunch and a deeper, roasted flavor.
Pin it Making ravioli is one of those things that gets easier each time you do it, and even your messy first attempt will taste better than anything you can buy. The joy is not just in the eating, but in the making, in the flour on your hands and the rhythm of folding and sealing, in knowing you created something beautiful from the simplest ingredients.
Recipe FAQ
- → Can I make the ravioli ahead of time?
Yes, you can prepare ravioli and freeze them on a baking sheet for up to 3 months. Cook directly from frozen, adding an extra 1-2 minutes to the cooking time.
- → What's the best way to prevent the ravioli from bursting?
Ensure pasta edges are completely sealed by pressing firmly with your fork. Don't overfill each ravioli, and maintain a gentle boil rather than a rolling boil when cooking.
- → Can I use frozen spinach instead of fresh?
Absolutely. Thaw frozen spinach completely and squeeze out all excess moisture before chopping and mixing with the ricotta filling for best results.
- → How do I know when the ravioli are properly cooked?
Ravioli are done when they float to the surface of the water and have been cooking for about 3-4 minutes. They should feel tender but still have a slight bite to the pasta.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio, Verdicchio, or Sauvignon Blanc complements the creamy filling and bright marinara sauce beautifully.
- → Can I add extra ingredients to the filling?
Yes, consider adding lemon zest for brightness, fresh herbs like basil or oregano, or a touch of garlic. Keep the filling balance in mind so it doesn't become too wet.