As an Amazon Associate we earn from qualifying purchases.
There’s nothing like the comforting pleasure of homemade pasta, especially when it’s stuffed with a creamy, savory filling. These spinach and ricotta ravioli are surprisingly simple to create, offering an indulgent dish that’s guaranteed to impress guests and family alike. Serve them with a hearty tomato sauce to make every forkful utterly satisfying.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- ½ teaspoon dried oregano
- Fresh basil leaves (optional garnish)
Instructions
Begin by preparing your ravioli dough. On a clean countertop, form a mound with the flour and create a small well in the center. Crack two eggs into the well and gently incorporate them into the flour by swirling with a fork, then knead by hand until you have a smooth dough ball. If the dough seems dry, add a few drops of water; if it’s too sticky, sprinkle on a bit more flour. Wrap the dough in plastic and let it rest for about 30 minutes.
While the dough is resting, prepare the filling. In a bowl, whisk together the ricotta, chopped spinach, Parmesan cheese, and a dash of salt, pepper, and nutmeg. For a touch of extra flavor, add a sprinkle of grated lemon zest or red pepper flakes (optional).
Once the dough has rested, divide it in half. Roll out each half into a thin sheet—this can be done using a rolling pin or a pasta machine. Place small spoonfuls of filling about an inch apart on one sheet of pasta. Crack the remaining egg into a small bowl, beat it lightly, and brush a thin layer of egg wash around each dollop of filling. Carefully lay the second sheet of dough on top, pressing gently between each mound to seal. Use a pasta cutter or sharp knife to divide into individual ravioli. Press the edges with a fork for an extra-firm seal.
In a large pot of salted water, cook the ravioli in batches for about three to four minutes, or until they float to the surface. Be sure not to overcrowd the pot.
Meanwhile, make the sauce. Warm the olive oil in a saucepan over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute. Stir in the crushed tomatoes, oregano, and a pinch of salt and pepper. Let the sauce simmer gently for 10 to 15 minutes so the flavors combine.
Drain the cooked ravioli and gently fold them into the sauce, ensuring each piece is beautifully coated. Top with fresh basil leaves if you like a burst of extra color and flavor.
This recipe is a timeless crowd-pleaser, perfect for both family dinners and weekend gatherings with friends. It offers a balanced meal rich in protein and nutrients from the spinach, while still feeling indulgent with ricotta and homemade pasta. Feel free to substitute kale or Swiss chard in place of spinach, or experiment with goat cheese instead of ricotta. Whether you’re new to pasta-making or an experienced cook looking for a comforting classic, these ravioli promise a delicious, heartwarming meal for everyone.
