Spinach Ricotta Ravioli (Printable)

Delicate homemade ravioli with creamy ricotta and fresh spinach filling, served in vibrant marinara sauce.

# 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

→ Marinara 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
16 - Extra grated Parmesan cheese

# How-To Steps:

01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt to the well. Using a fork, gradually incorporate flour from the sides into the eggs until a shaggy dough forms. Knead for 8-10 minutes until the dough becomes smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
02 - Steam or sauté fresh spinach until wilted and tender. Transfer to a colander, drain thoroughly, and squeeze out excess moisture by pressing with the back of a spoon. Finely chop the spinach. Combine ricotta cheese, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper in a mixing bowl. Stir until evenly blended.
03 - Divide rested dough in half. Using a pasta machine or rolling pin, roll each portion into thin, even sheets approximately 1/16 inch thick. Work gently to maintain uniform thickness and prevent tearing.
04 - Place teaspoons of filling on one pasta sheet, spacing each portion 2 inches apart. Lightly brush the pasta between and around filling mounds with water using your fingertips. Carefully place the second pasta sheet on top and gently press the pasta around each filling portion to seal. Use a knife or ravioli cutter to cut into individual squares or shapes. Press the edges firmly with a fork to ensure a complete seal.
05 - Fill a large pot with salted water and bring to a gentle boil. Working in batches to avoid overcrowding, add ravioli and cook for 3-4 minutes until they float to the surface and remain buoyant for 30 seconds. Remove with a slotted spoon and transfer to a serving platter.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in marinara sauce, season with salt and black pepper to taste, and simmer gently for 5 minutes to develop flavors.
07 - Spoon marinara sauce onto individual serving plates. Arrange cooked ravioli on top of the sauce. Drizzle with additional sauce, garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • The filling is creamy and rich without being heavy, with that hint of nutmeg that makes you pause and wonder what the secret is.
  • Homemade pasta has a tenderness that dried pasta just cannot match, and it cooks in minutes.
  • It looks impressive on the plate, the kind of dish that makes people think you spent all day in the kitchen even if you didn't.
  • Leftovers reheat beautifully, and sometimes I skip the marinara and just toss them in brown butter with sage.
02 -
  • If your ravioli edges are not sealed tightly, they will burst open in the boiling water and all that beautiful filling will float away, so press firmly and check each one before cooking.
  • Do not skip the resting time for the dough, because without it the pasta will spring back when you try to roll it out and you will end up frustrated and sweaty.
  • Always cook ravioli in batches and never crowd the pot, because they need space to float freely and cook evenly.
03 -
  • Keep a small bowl of water nearby when assembling the ravioli, because dry edges will not seal no matter how hard you press, and a light brush of water is all it takes.
  • If your dough feels too dry and cracks when you roll it, knead in a few drops of water, and if it is too sticky, dust it lightly with flour, because pasta dough is forgiving as long as you pay attention.
  • Taste your filling before you start assembling, because once the ravioli are sealed it is too late to adjust the seasoning, and a pinch more salt or nutmeg can make all the difference.
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