Homemade Spinach and Ricotta Ravioli

This recipe is a celebration of fresh, simple flavors. Making your own ravioli is a rewarding project, perfect for a special weekend meal. The tender pasta pillows filled with creamy ricotta and vibrant spinach are absolutely worth the effort.

Ingredients

For the Fresh Pasta Dough:

• 2 cups (250g) “00” flour or all-purpose flour, plus more for dusting

• 3 large eggs

• 1 tablespoon olive oil

• ½ teaspoon fine sea salt

For the Spinach & Ricotta Filling:

• 10 oz (280g) fresh spinach, washed

• 1 cup (250g) whole-milk ricotta, drained

• ¾ cup (75g) freshly grated Parmigiano-Reggiano or Pecorino Romano

• 1 large egg yolk

• ¼ teaspoon freshly grated nutmeg

• ½ teaspoon fine sea salt

• ¼ teaspoon freshly ground black pepper

• Zest of ½ lemon (optional, but brightens the flavor)

For Serving:

• ½ cup (113g) unsalted butter

• 8-10 fresh sage leaves

• Extra grated Parmesan cheese

• Alternative Sauce: A simple marinara or a light tomato-cream sauce.

Instructions

Part 1: Make the Filling

1. Cook the Spinach: In a large skillet over medium heat, add the damp spinach (water clinging to the leaves is enough). Cook, stirring, until completely wilted, about 3-4 minutes. Transfer to a colander and let cool.

2. Dry the Spinach: Once cool, squeeze the spinach in your fists over the sink to remove as much liquid as possible. This is crucial to prevent a watery filling. Chop the spinach finely.

3. Combine: In a medium bowl, mix the chopped spinach, drained ricotta, grated Parmesan, egg yolk, nutmeg, salt, pepper, and lemon zest (if using) until well combined. Cover and refrigerate until ready to use.

Part 2: Make & Fill the Pasta

1. Make the Dough: On a clean surface or in a large bowl, mound the flour and make a well in the center. Crack the eggs into the well, add the oil and salt. Using a fork, gently beat the eggs, gradually incorporating flour from the sides until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

2. Roll the Dough: Cut the dough into 4 equal pieces. Keep pieces covered. Using a pasta machine, roll one piece at a time through progressively thinner settings until you reach the second-thinnest setting (you should be able to see your hand faintly through the sheet). Lay the sheets on a lightly floured surface and cover with a towel.

3. Fill the Ravioli: Place teaspoon-sized mounds of filling (about 1 heaping tsp each) in a row, 1½ inches apart, down one half of a pasta sheet. Fold the other half of the sheet over the filling. Gently press around each mound to seal, pushing out air pockets. Using a ravioli cutter, pasta wheel, or sharp knife, cut into individual squares or circles. Place finished ravioli on a floured baking sheet. Repeat with remaining dough and filling.

Part 3: Cook & Serve

1. Make the Sage Butter: While bringing a large pot of generously salted water to a boil, melt the butter in a small skillet or saucepan over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty (beurre noisette) and the sage is crisp, about 3-4 minutes. Remove from heat.

2. Cook the Ravioli: Gently lower the ravioli into the boiling water. They will float to the top when nearly done. Cook for 2-4 minutes after they float. Taste one for doneness—the pasta should be tender but still have a slight bite (al dente).

3. Serve: Using a slotted spoon, transfer the ravioli directly to warm plates or a serving platter. Drizzle with the sage butter, making sure to include the crispy sage leaves. Finish with a generous sprinkle of grated Parmesan and a crack of black pepper.

Pro Tips & Variations

• No Pasta Machine? You can roll the dough by hand with a rolling pin. It requires more effort to get it thin enough.

• Save Time: Use high-quality, fresh wonton wrappers as a pasta shortcut.

• Prevent Sticking: Do not let the ravioli touch each other on the baking sheet. Dust lightly with semolina or flour.

• Freeze for Later: Freeze ravioli in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the cooking time.

• Filling Twist: Add ¼ cup of finely chopped, toasted pine nuts or walnuts to the filling for texture.

Enjoy your homemade creation—a true labor of love that’s delicate, rich, and deeply satisfying!