🇮🇹 Italian · Pasta
🥟 Ravioli Ricotta e Spinaci
Ravioli Ricotta e Spinaci
Ravioli Ricotta e Spinaci are delicate pasta parcels filled with a creamy ricotta and spinach mixture, one of the most beloved and versatile stuffed pastas across Italy.
Simple in concept but rewarding in technique, these ravioli depend on a well-drained, well-seasoned filling and thinly rolled pasta that seals tightly, most classically finished with nothing more than melted butter and sage.
Ingredients
Equipment: Pasta machine or rolling pin, Ravioli cutter or knife, Piping bag, Fork for sealing
- 1 batch Fresh Egg Pasta Dough
- 300 g (10 oz) fresh spinach, wilted, squeezed very dry, and finely chopped
- 300 g (1¼ cups) ricotta, well-drained
- 80 g (1 cup) grated Parmigiano-Reggiano, plus more for serving
- 1 egg yolk
- Freshly grated nutmeg, a pinch
- Salt and pepper, to taste
To serve
- 80 g (⅓ cup) butter
- 8–10 fresh sage leaves
Method
- Combine the well-squeezed spinach, ricotta, Parmigiano, egg yolk, nutmeg, salt, and pepper in a bowl, mixing until smooth. Chill for 20–30 minutes to firm up.
- Roll the pasta dough thin, working in batches, keeping unused dough covered.
- Lay one sheet of pasta on a floured surface. Pipe small mounds of filling in a row, spaced about 5cm apart.
- Lightly brush the dough around the filling with water, then lay a second pasta sheet on top, pressing firmly around each mound to seal, pushing out any air pockets.
- Cut into individual ravioli with a cutter or knife, and crimp the edges with a fork.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2–4 minutes until they float and the pasta is tender.
- Meanwhile, melt the butter in a skillet and add the sage leaves, cooking until the butter turns golden and fragrant and the sage is crisp.
- Lift the ravioli directly into the sage butter, tossing gently to coat.
- Serve immediately with extra Parmigiano.
Chef Tips
- Squeeze the spinach extremely dry — excess moisture is the most common cause of filling leaking out or ravioli falling apart.
- Push out all air pockets when sealing — trapped air can cause ravioli to burst while boiling.
- Work in small batches so the pasta sheets don't dry out before you can seal them.
Common Mistakes to Avoid
- Under-draining the spinach and ricotta, leading to a watery filling that leaks or makes the dough soggy.
- Not sealing the edges firmly enough, causing the ravioli to open during cooking.
- Boiling too vigorously, which can cause delicate ravioli to break apart.
Nutrition (per serving)
Health Benefits
- Spinach provides iron, vitamin K, and folate.
- A good source of calcium and protein from the ricotta and Parmigiano.
Cultural Note
Ricotta and spinach ravioli is one of the most widespread stuffed pasta styles across Italy, with nearly every region offering its own version, from Tuscan tortelli to Ligurian pansotti.
Storage & Serving
Storage: Uncooked ravioli freeze well in a single layer for up to 2 months.
Reheating: Cook frozen ravioli directly from frozen in boiling water, adding 1–2 extra minutes.
Serve with: Sage brown butter, A simple tomato sauce as an alternative, A crisp white wine