Homemade Spinach Ricotta Ravioli

My kitchen counter was dusted with flour like fresh snow, and I was elbow-deep in pasta dough when my neighbor knocked on the door with a bag of spinach from her garden. She insisted I take it all, and suddenly I had a reason to finally attempt the ravioli I'd been putting off for months. The dough came together easier than I expected, and by the time the first batch floated to the surface of the boiling water, I knew this would become one of those recipes I'd make again and again. There's something deeply satisfying about shaping each little pillow by hand, sealing in that creamy filling like a tiny edible secret.

I made these for my sister's birthday dinner, and she teared up a little when she took the first bite. She said it reminded her of the little trattoria we stumbled into during a trip to Florence years ago, where the owner's nonna was hand-rolling pasta in the back. I didn't have the heart to tell her mine weren't nearly as perfect, but it didn't seem to matter. Food has a way of pulling memories to the surface, even when the recipe is your own improvised version.

Ingredients

• All-purpose flour: The foundation of your dough, and using regular all-purpose works perfectly without needing to hunt down fancy 00 flour, though if you have it, go ahead and use it.
• Eggs: They bind the dough and give it that rich, golden color, and room temperature eggs mix in more smoothly than cold ones straight from the fridge.
• Ricotta cheese: The creamy heart of the filling, and whole milk ricotta makes all the difference compared to the low-fat versions that can taste grainy.
• Fresh spinach: Adds color and a slight earthiness, but make sure to squeeze out every drop of water or your filling will be soupy and impossible to seal.
• Parmesan cheese: Freshly grated is key here, the pre-shredded stuff has anti-caking agents that change the texture and don't melt as nicely.
• Nutmeg: Just a whisper of it transforms the filling from ordinary to something that makes people ask what your secret ingredient is.
• Marinara sauce: Homemade is lovely, but a good jar from the store works beautifully when you're already spending time on the pasta itself.
• Garlic: A quick sauté in olive oil wakes up even the simplest sauce and fills the kitchen with the best kind of smell.

Instructions

Make the Pasta Dough:

Mound your flour on a clean counter and create a well in the center like a little volcano, then crack the eggs right into it with the salt. Use a fork to slowly pull flour into the eggs, working from the inside out until it starts to come together, then knead it with your hands for about 8 to 10 minutes until it feels smooth and springy.

Prepare the Filling:

Steam or quickly sauté your spinach until it wilts down, then let it cool enough to handle before squeezing out every bit of moisture you can, this step matters more than you think. Mix the spinach with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until everything is evenly combined and tastes well-seasoned.

Roll the Pasta:

Cut your rested dough in half and work with one piece at a time, keeping the other covered so it doesn't dry out. Roll it through a pasta machine starting at the widest setting and working down to about 1/16 inch thick, or use a rolling pin and a lot of patience to get it as thin as you can without tearing.

Shape the Ravioli:

Lay one sheet of pasta on a lightly floured surface and place small spoonfuls of filling about 2 inches apart, then brush water around each mound to help the seal. Carefully drape the second sheet over the top and press firmly around each mound to remove air pockets, then cut into squares with a knife or ravioli cutter and crimp the edges with a fork.

Cook the Ravioli:

Bring a big pot of salted water to a gentle boil, not a rolling one or they might break apart, and cook them in batches for 3 to 4 minutes. They'll float to the top when they're ready, and you can scoop them out gently with a slotted spoon.

Make the Marinara Sauce:

Heat olive oil in a saucepan over medium heat and add minced garlic, stirring just until it smells incredible but before it browns. Pour in your marinara, season with salt and pepper, and let it simmer for about 5 minutes to bring everything together.

Serve:

Spoon a little sauce onto each plate, arrange the hot ravioli on top, and add more sauce along with torn basil leaves and a generous shower of Parmesan. Serve immediately while everything is steaming and the cheese is just starting to melt.

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The first time I served these at a dinner party, everyone got quiet for a few minutes, and I panicked thinking something was wrong. Then my friend looked up and said, this is the kind of food that makes you stop talking and just eat. It's one of the best compliments I've ever received, and now I make a double batch whenever I know people are coming over, because there are never leftovers.

How to Store and Reheat

If you want to make these ahead, you can freeze the shaped ravioli on a baking sheet until solid, then transfer them to a freezer bag where they'll keep for up to three months. Cook them straight from frozen, just add an extra minute or two to the boiling time. Cooked ravioli can be stored in the fridge for up to three days in an airtight container, and I like to reheat them gently in a pan with a little butter or extra sauce rather than the microwave, which can make them gummy.

Variations to Try

You can swap the spinach for kale or Swiss chard if that's what you have, just make sure to remove any tough stems and dry it well. A little lemon zest in the filling brightens everything up and adds a subtle freshness that's especially nice in warmer months. If you want to skip the marinara, try tossing the cooked ravioli in brown butter with sage leaves and a squeeze of lemon, it's simpler but just as satisfying. I've also added a handful of finely chopped sun-dried tomatoes to the filling, and it gave the whole dish a deeper, slightly sweet flavor.

Pairing and Serving Ideas

These ravioli pair beautifully with a crisp green salad dressed in a light vinaigrette, something to cut through the richness of the cheese. A glass of Pinot Grigio or Vermentino is my go-to wine, both are bright and refreshing without overpowering the delicate pasta. If you're feeding a crowd, serve them family-style on a big platter with extra sauce and herbs scattered on top, it looks impressive and invites everyone to dig in.

• Add a side of garlic bread for soaking up every last bit of sauce on the plate.
• Roasted cherry tomatoes on the side add a sweet, jammy contrast to the creamy filling.
• Finish with a light dessert like lemon sorbet or panna cotta to keep the meal feeling balanced.

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There's something about making pasta from scratch that feels like slowing down time, even if it's just for an hour. I hope these ravioli bring as much joy to your table as they have to mine.

Recipe Q&A

→ How do I know when ravioli are done cooking?

Ravioli are ready when they float to the surface of boiling water and cook for an additional 1-2 minutes. This usually takes 3-4 minutes total. Avoid overcooking, as the pasta will become soft and filling may leak out.

→ Can I make the ravioli ahead of time?

Yes, you can prepare ravioli up to 2 days in advance and store them on a floured tray covered with plastic wrap in the refrigerator. You can also freeze them for up to 3 months on a baking sheet before transferring to freezer bags. Cook frozen ravioli directly without thawing, adding 1-2 extra minutes to cooking time.

→ What's the best way to seal ravioli edges?

Brush the pasta edges lightly with water before placing the top sheet over the filling. Press gently around each mound of filling to seal, then use a fork to crimp the edges. This double sealing method prevents the filling from escaping during cooking.

→ How do I prevent my spinach filling from making the pasta soggy?

Thoroughly drain your spinach after cooking and squeeze out as much excess moisture as possible using paper towels or a clean kitchen towel. Excess water is the main culprit for soggy ravioli. You can also cook the ravioli shortly after filling rather than waiting hours.

→ Can I use store-bought pasta dough instead?

Absolutely. Fresh or frozen lasagna sheets work well as a substitute for homemade dough. They save significant time and produce excellent results. Simply cut them into appropriate sizes for your ravioli molds or fill and seal as directed.

→ What wine pairs best with this dish?

A crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the creamy ricotta and fresh spinach beautifully. These wines have acidity that cuts through the richness and enhances the overall dining experience.