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     Spinach and Ricotta Ravioli Header

                        Spinach and Ricotta Ravioli
   Spinach and Ricotta Ravioli Photo
Category: Pasta & Rice
Servings: 4
Total time: 1 hr + time to make the pasta
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients for the Pasta

- 1/2 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite fresh pasta

Ingredients the Spinach and Ricotta filling

- 10 ounces spinach, chopped

- 8 ounces ricotta

- 1/3 cup Parmigiano Reggiano cheese, grated

- 1/8 teaspoon nutmeg

- Salt and pepper


1.  Prepare the recipe for the pasta according to the instructions, cover and then set it aside and allow it to rest.

2.  Add 2 tablespoons of water to a sauté pan and place it over medium heat. Add the chopped spinach to the pan, cover and allow the spinach to cook for about 3 - 5 minutes, stirring occasionally. The spinach is finished when it has lightly wilted but remains a vibrant green.

3.  Once the spinach has finished cooking, remove it from the heat and allow it to cool for about 10 - 15 minutes.




4.  When the spinach has cooled, place it in a fine mesh strainer and press it to drain off any excess water. Place the drained spinach in a mixing bowl.

5.  Add the ricotta, Parmigiano and nutmeg into the bowl with the spinach and mix thoroughly to combine.

6.  Taste the mix and add salt and pepper to your taste.

7.  Now it is time to stuff the ravioli. If using a ravioli form, roll the pasta, stuff and close the ravioli according to the instructions for the form. If you are making ravioli free handed, roll out the pasta on a floured work surface into ribbons about 5 inches wide and as long as necessary (if you are using a pasta machine, extend the pasta as wide and as long as the machine makes it). Have a small bowl of water near your workspace in order to seal the pasta.

8.  Spoon 1 generous teaspoon of the spinach and ricotta filling about 1 inch from the bottom and left edges of the sheet of pasta. Continue to spoon 1 teaspoon of the filling about 1 1/2 inches apart until you reach the end of the sheet of pasta. To close the ravioli, dip your finger in the bowl of water and run it along the edges of the pasta and in between each of the spoonfuls of filling. Then fold the top half of the sheet of pasta over to meet the bottom edge of the pasta and press firmly over the edges and surrounding the spoonfuls of meat to close the ravioli. Using a ravioli cutter, pastry wheel, cookie cutter, pizza wheel or knife, cut the pasta into individual ravioli and set on a floured baking sheet. Continue this process until all of the spinach and ricotta mixture is used. If you have remaining sheets of pasta, they can be saved for another one of your favorite pasta or lasagna recipes.

9.  When all of the ravioli have been formed and you are ready to cook them, bring a large pot of water to boil over high heat. Add a pinch of salt to the water.

10.  When the water is boiling, add the ravioli to the water. The ravioli are ready when they rise to the surface of the boiling water - about 3 - 5 minutes. Once they have finished cooking, strain the water from the ravioli. The ravioli are now ready for serving or you can add them to your favorite sauce recipe.


You can also use 10 ounces of frozen chopped spinach that has been thawed. Strain it well using a fine mesh strainer to drain off the excess water.