My Spinach Ricotta Ravioli is a beloved Italian classic that’s perfect for family meals and special occasions.
These delicate ravioli are filled with creamy ricotta, tender spinach, savory Parmigiano Reggiano and a hint of nutmeg. I serve them simply tossed in a butter sauce and finished with extra grated Parmesan — pure comfort on a plate.
If you’ve been intimidated by homemade ravioli, this recipe will change your mind. I’ve included clear step-by-step instructions and practical tips to help you make perfect Spinach Ricotta Ravioli at home. While it takes a bit of time, the techniques are well within reach for most home cooks.
This version is inspired by my family’s tortelli d’erbetta from Emilia Romagna. The result is tender pasta parcels filled with a velvety ricotta and spinach mixture, brightened by Parmigiano Reggiano and a touch of freshly grated nutmeg.
This is a special-occasion dish in my family — one that marks celebrations and creates memories. Once you make these homemade ravioli, you’ll likely prefer them to any store-bought alternative.
Table of Contents
Why you’ll love this recipe
- Taste – a rich, creamy ricotta filling balanced by the slight bitterness of spinach and savory Parmigiano Reggiano.
- Versatile – serve with browned butter and Parmesan, a simple tomato sauce, or an olive oil, garlic and chili dressing.
- Nutritious – spinach adds iron, vitamins and minerals; ricotta provides calcium and protein.
- No special molds required – a pasta machine, a fluted wheel or knife, and basic kitchen tools are all you need.
- Guided steps – the recipe includes detailed instructions and practical hints to ensure success.
What is Ravioli?
Ravioli are small filled pasta parcels, typically square or round. Fillings vary widely — cheese, meat, vegetables, or combinations of those. To assemble, thin sheets of pasta encase spoonfuls of filling, then the parcels are sealed, boiled and served with a sauce or in broth. Regional names for filled pasta include tortellini, agnolotti, mezzelune and others.
For ingredient quantities and the full recipe, see the printable recipe card at the bottom of the page.
Ingredients
- Fresh spinach (preferred)
- Fresh ricotta cheese (drained if store-bought)
- Parmigiano Reggiano, finely grated (freshly grated for best flavor)
- Nutmeg (freshly grated preferred)
- 00 flour for pasta dough
- Large eggs (room temperature)
- Semolina flour for dusting
- Unsalted or salted butter for serving
See recipe card for exact quantities.
Instructions for Spinach Ricotta Filling
Wash the spinach and wilt it in a skillet over medium heat — there’s no need to add water. Cool slightly, then squeeze out excess moisture and chop finely.
Mix the chopped spinach with ricotta, grated Parmigiano Reggiano, an egg, nutmeg and salt. Chill until you’re ready to assemble.
Hint: The moisture left on the leaves after washing is usually enough—avoid adding extra water when cooking.
Instructions for Pasta Dough
Reserve a couple of tablespoons of flour. Heap the remaining flour on your work surface and make a well in the center.
Break the eggs into the well and whisk gently with a fork or your fingertips. Gradually incorporate flour until a rough dough forms.
Continue working in flour until the dough comes together and is not sticky.
Knead the dough until smooth and elastic, about 8–10 minutes.
Shape into a ball, cover and let rest for about 30 minutes.
Hint: For additional photos and a full walkthrough of pasta dough techniques, see my Tagliatelle Pasta recipe.
Instructions to make ravioli
Divide the dough into four pieces. Work with one piece at a time, keeping the others covered. Roll the dough through a pasta machine starting at the widest setting and gradually reduce the thickness until the sheet is about 1/16 inch thick.
Fold and pass the dough through the rollers several times until smooth, dusting with flour to prevent sticking.
Lay the sheet on a lightly floured surface and place heaped teaspoons of filling about 1 inch apart along one half of the sheet.
Fold the other half of the sheet over the filling, pressing around each mound to seal and expel air.
Cut into squares with a fluted wheel or knife and arrange in a single layer on semolina-dusted parchment-lined baking sheets.
Repeat with the remaining dough and filling, then cook the ravioli in plenty of salted boiling water for about 3 minutes, until they float and are tender.
Drain gently and toss with melted butter and grated Parmigiano Reggiano before serving.
Hint: Place each mound of filling nearer one long edge so the other edge can fold over easily. Start sealing from the center and press outward to remove air pockets.
Substitutions
- Spinach – substitute silverbeet, Swiss chard or collard greens. If using frozen spinach, thaw and drain thoroughly.
- Parmigiano Reggiano – Pecorino Romano works as a bolder, saltier alternative; adjust salt accordingly.
- Nutmeg – optional; omit if you prefer.
Variations
- Add lemon zest to the filling for brightness.
- Include minced garlic in the filling for extra flavor.
- Serve with a tomato or tomato-cream sauce instead of butter for a different profile.
Equipment
A hand-cranked pasta machine or stand mixer pasta attachment makes rolling easier but a rolling pin will work. You don’t need a ravioli mold — a fluted pastry wheel or sharp knife is sufficient.
Storage
Ravioli are best eaten fresh. Arrange them on parchment-lined baking sheets dusted with semolina and cook within an hour. To freeze, place uncooked ravioli on a baking sheet in a single layer and freeze until firm, then transfer to airtight containers or freezer bags. Freeze for up to one month and cook from frozen (add 1–2 minutes to the cooking time).
Top tips
Clear and prepare your workspace before you begin — you’ll need room to roll and shape pasta. Drain store-bought ricotta well to avoid a wet filling. Smooth out any air bubbles when sealing to prevent the ravioli from opening during cooking. Use semolina on the parchment so the ravioli don’t stick, and keep them from touching each other on the tray.
FAQ
Ravioli are small pasta envelopes filled with a variety of ingredients. The plural is “ravioli” and the singular is “raviolo.”
Classic serving is with browned butter and Parmesan. You can also add sage, basil, or garlic to the butter, or use a tomato-based sauce.
In moderation, yes. Ricotta provides protein and calcium, and spinach contributes vitamins and iron. Homemade pasta avoids many preservatives found in packaged alternatives.
Serving Suggestions
If you prefer not to use butter, serve the ravioli with a San Marzano tomato sauce or a tomato-cream sauce. Pair with crusty bread for dipping and a crisp salad for brightness.
Spinach Ravioli Recipe with Ricotta
Equipment
- Skillet
- Hand-cranked pasta machine (or stand mixer attachment)
- Fluted cutting roller (optional) or sharp knife
- Large saucepan
- Small saucepan for butter
Ingredients
Spinach Ricotta Filling
- 8 ounces (226 g) fresh spinach
- 1 pound (450 g) fresh ricotta, drained
- 4 ounces (120 g) finely grated Parmigiano Reggiano
- 1 egg
- ¼–½ teaspoon ground nutmeg
- 1 teaspoon salt
Pasta Dough
- 3 1/3 cups (400 g) 00 flour
- 4 eggs, room temperature
- Semolina flour for dusting
To Serve
- 4 ounces (115 g) salted butter
- Pinch of salt
- 2 ounces (60 g) extra finely grated Parmigiano Reggiano
Instructions
Spinach Ricotta Filling
- Wash and wilt the spinach in a skillet over medium heat without adding water. Cool and squeeze out excess moisture, then chop finely.
- Combine chopped spinach with ricotta, Parmigiano Reggiano, egg, nutmeg and salt. Cover and refrigerate until needed.
Pasta Dough
- Reserve a few tablespoons of flour. Heap the remaining flour and make a well. Add eggs to the well and whisk, gradually incorporating flour.
- Knead for 8–10 minutes until smooth. Cover and rest for about 30 minutes.
Assemble the Ravioli
- Line baking sheets with parchment and dust with semolina.
- Divide dough into four pieces. Roll one piece into a thin sheet about 1/16 inch thick.
- Place heaped teaspoons of filling along one half of the sheet, about 1 inch apart. Fold the sheet over the filling and press to seal, removing air.
- Cut into squares and place on the prepared trays. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook ravioli for about 3 minutes until they float and are tender. Drain gently.
- Toss with melted butter, sprinkle with extra Parmigiano Reggiano and serve immediately.
Butter Sauce
- Melt butter in a small saucepan over medium heat with a pinch of salt. For more flavor, cook until it browns slightly, or add torn sage or sautéed garlic.
Notes
- If measuring flour by cups, stir the flour and spoon it in gently—do not pack it down.
Top Tips
- Clear and prepare your workspace before you begin.
- Drain ricotta well to avoid a wet filling.
- Gently smooth out any air bubbles when sealing ravioli.
- Freeze uncooked ravioli in a single layer on parchment-lined trays, then transfer to bags; cook from frozen adding 1–2 minutes to the cooking time.
Nutritional Estimate Per Serving
| Carbohydrates: 58 g
| Protein: 32 g
Nutritional Disclaimer
Nutritional information is an estimate. For precise values, calculate nutrition using the specific ingredients and brands you use.