Spinach Ricotta Ravioli (Printable Version)

Delicate ravioli filled with creamy ricotta and fresh spinach in marinara sauce. A comforting Italian classic.

# 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

→ Sauce

11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and pepper to taste

→ Garnish

15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese

# Directions:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt, then gradually incorporate flour using a fork until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until completely wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. Combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl, mixing until fully incorporated.
03 - Divide rested dough into two equal portions. Roll each portion into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin, maintaining even thickness throughout.
04 - Place 1 teaspoon portions of filling spaced 2 inches apart on one pasta sheet. Brush edges with water, place second sheet on top, and press firmly around each filling mound to seal. Cut into squares or use a ravioli cutter, then press edges with a fork to ensure secure sealing.
05 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3 to 4 minutes until they float to the surface, then remove with a slotted spoon.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates, top with hot ravioli, additional sauce, fresh basil leaves, and extra Parmesan cheese.

# Expert Advice:

01 -
  • The filling tastes like something from a tiny Italian restaurant tucked away on a side street, rich and herby without being heavy.
  • You can make the ravioli ahead and freeze them on a floured tray, then cook them straight from frozen whenever you need an impressive dinner fast.
  • Rolling pasta by hand is oddly meditative once you get the rhythm down, and the texture is worth every bit of effort.
  • Leftovers reheat beautifully in a little butter and sage, which might be even better than the original marinara.
02 -
  • If your dough feels too dry and won't come together, wet your hands with a tiny bit of water and keep kneading rather than adding more flour.
  • Always rest the dough for the full 30 minutes or it will snap back when you try to roll it thin, I learned this after wasting an entire batch.
  • Don't overfill the ravioli or they'll burst open in the boiling water, a teaspoon is really all you need.
  • Use a gentle boil, not a rolling one, because aggressive bubbles can tear the delicate pasta apart.
03 -
  • Run a small test ravioli first to check if your seals are tight, if it opens in the water you'll know to press harder or use more water on the edges.
  • For an extra luxurious finish, toss the cooked ravioli in brown butter with crispy sage leaves instead of marinara, it's simple but feels like a restaurant trick.
  • If you're nervous about rolling pasta thin enough, hold the sheet up to the light, you should be able to see shadows of your fingers through it.
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