Romantic Spinach Ricotta Ravioli

Name: Romantic Spinach Ricotta Ravioli
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; 1/4 cup grated Parmesan cheese; 1 egg yolk; Salt and pepper to taste; A pinch of nutmeg; Butter; Fresh herbs (like basil or parsley); Grated Parmesan cheese

Highlighted under: Global Flavors

I absolutely love making these Romantic Spinach Ricotta Ravioli, especially for special occasions. The process of creating fresh pasta from scratch is both therapeutic and rewarding. I find myself savoring each step, from mixing the dough to rolling it out. The filling, a delightful mix of creamy ricotta and vibrant spinach, bursts with flavor. When completed, these ravioli not only look beautiful on the plate but are also a delectable, comforting dish that impresses everyone at the table.

Created by

Imogen Walker

Last updated on 2026-01-10T12:46:20.700Z

When I first attempted making homemade ravioli, I was amazed at how transformative the process is. Creating these Romantic Spinach Ricotta Ravioli became a cherished ritual in my kitchen. Each time I prepare them, I dedicate a moment to appreciate the art of fresh pasta and the delightful aroma of sautéed spinach mingling with the creamy ricotta. It's an experience that captures the essence of cooking.

To elevate the flavors, I often add a hint of nutmeg to the ricotta filling. This adds a subtle warmth that beautifully complements the freshness of the spinach. It’s this little trick that keeps my family asking for more. The end result is a dish that's not just a meal but a heartfelt connection we share at the dinner table.

        Reasons You'll Love These Ravioli
        Homemade pasta that boasts a tender yet firm texture
Lush filling of ricotta and spinach brings brightness to every bite
Great for a cozy evening in or an intimate dinner party

      

Understanding the Dough

The key to achieving a perfect pasta dough lies in the flour you choose. All-purpose flour works beautifully, but for an even silkier texture, consider using '00' flour, common in Italian pasta-making. When mixing the dough, ensure you create a well deep enough in the center to accommodate the eggs and oil without spilling over. As you knead, the dough should become smooth and elastic; if it feels sticky, sprinkle in a little more flour, a tablespoon at a time, until you reach the right consistency.

Letting the dough rest is crucial, as it allows the gluten to relax. I recommend wrapping it tightly in cling film and resting it at room temperature for at least 30 minutes. During this time, you can prepare your filling. If the dough becomes too dry while rolling, lightly dust with flour, but avoid over-flouring to maintain the elasticity needed for shaping and sealing the ravioli.

Creating the Filling

For the filling, freshness is key. I prefer using ricotta that has been drained of excess liquid for a smoother consistency. If you can't find fresh spinach, frozen spinach can be a substitute; just make sure to thaw and press it thoroughly to remove any water. The Parmesan adds a rich depth of flavor that enhances the dish, so don't skip it. If you're looking for a dairy-free option, consider using a nut-based ricotta and plant-based cheese, which can yield delicious results while keeping the filling creamy.

Incorporating a pinch of nutmeg elevates the filling and complements the cheese beautifully. Make sure to taste your filling mixture before filling the ravioli; adjust the seasoning with salt and pepper to ensure a well-rounded flavor that will stand out when cooked. If you have an extra egg white, mix it with some water to create an egg wash; brushing this on the edges of the ravioli can help them seal better, preventing leakage during cooking.

Cooking and Serving the Ravioli

When cooking the ravioli, a large pot of well-salted water mimics the flavor of the pasta, contributing to a delicious final dish. Always bring the water to a rolling boil before adding the ravioli, which should be cooked until they float to the top—this generally signals they’re done, usually in 3-4 minutes. Overcooking can lead to mushy ravioli, so keep a close eye as they cook. Using a slotted spoon to remove them helps retain their shape and texture.

For serving, a simple sauté in butter not only helps to toss the ravioli but also adds a golden, slightly nutty flavor. Fresh herbs such as basil or parsley lend a bright finish. I often like to top my ravioli with a sprinkle of additional grated Parmesan and a drizzle of high-quality olive oil. This not only enhances flavors but also elevates the dish visually, making it perfect for impressing guests.

Ingredients

Gather these ingredients before you start making the ravioli.

For the Pasta Dough

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil

For the Filling

1 cup ricotta cheese
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste
A pinch of nutmeg

For Serving

Butter
Fresh herbs (like basil or parsley)
Grated Parmesan cheese

Once you have everything ready, it's time to start the fun part!

Instructions

Follow these steps to create your beautifully shaped ravioli.

Make the Pasta Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the wet ingredients until a dough begins to form. Knead on a floured surface for about 8 minutes until smooth and elastic. Wrap in cling film and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix the ricotta, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Mix until well combined and set aside.

Roll Out the Dough

Divide the rested dough into quarters. Roll out one piece at a time to a thin sheet using a pasta machine or rolling pin, keeping the remaining pieces covered to prevent drying.

Shape the Ravioli

Place a teaspoon of filling on one end of the rolled-out dough, spacing them about two inches apart. Fold the dough over the filling and press down to seal, making sure to remove any air pockets. Cut into squares and use a fork to crimp the edges.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Serve

In a skillet, melt butter over medium heat. Add the cooked ravioli and sauté briefly. Serve hot, garnished with fresh herbs and grated Parmesan.

Enjoy these delicious ravioli as a perfect romantic meal!

Pro Tips

For an extra touch of flavor, try adding some garlic to the sautéed butter before adding the ravioli. It enhances the overall taste and aroma.

Storage and Make-Ahead Tips

If you want to prepare the ravioli in advance, you can freeze them. Lay the shaped uncooked ravioli on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or zip-top bag for storage. They can be cooked directly from frozen; just add an additional minute or two to the cooking time. This way, you can enjoy fresh ravioli whenever the mood strikes without the hassle of dough-making at the last minute.

Leftover cooked ravioli can be stored in the refrigerator for up to three days. To reheat, I recommend gently warming them in a skillet with a bit of butter and a splash of pasta water, which helps keep the ravioli from drying out. Be careful not to boil them again, as this could compromise their delicate texture. You can even toss them in a light sauce for a quick meal.

Variations to Try

Feel free to experiment with the filling! For instance, adding chopped sun-dried tomatoes or artichokes can give the ravioli an exciting twist. If you’re craving something spicier, mixing in some sautéed garlic or red pepper flakes can add a lovely kick to the flavor profile. Alternatively, for a more indulgent experience, try substituting some ricotta with mascarpone cheese for an even richer filling.

You can also change the shape of the ravioli. Instead of squares, consider making half-moon shapes or large circles. Both variations can be visually striking and allow for varied presentations on the plate, especially if you choose to serve them with different sauces or garnishes.

Questions About Recipes

→ Can I use store-bought pasta for this recipe?

Yes, you can use store-bought pasta sheets, but making your own adds a special touch.

→ Can I freeze the ravioli?

Absolutely! Lay them flat on a baking sheet to freeze, then transfer to a freezer bag. You can cook them straight from frozen.

→ What sauce goes best with these ravioli?

A simple butter sauce with fresh herbs or a light tomato sauce complements these ravioli beautifully.

→ How long does it take to prepare this dish?

From start to finish, it takes about 50 minutes to prepare and cook.