Homemade Spinach and Ricotta Cheese Ravioli Recipe

This homemade spinach and ricotta ravioli recipe is made with handmade fresh egg pasta, ricotta, mozzarella and Parmigiano Reggiano cheeses and baby spinach leaves. It’s an easy ravioli recipe with this step-by-step guide.

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Spinach and Ricotta Ravioli Recipe

There’s something magical about the combination of delicate pasta, creamy ricotta cheese, and fresh spinach nestled within homemade ravioli pasta. This classic Italian dish is not only a delight to the taste buds but also a fun to create. 

Whether you’re a seasoned chef or a home cook novice, making ricotta and spinach ravioli from scratch is an experience worth savoring and sharing with your family or friends. Even if it’s your first time making pasta or ravioli, you’ll learn how the experience of making homemade pasta. 

Make this delicious spinach and ricotta ravioli recipe for an outstanding holiday meal like Easter or Christmas, Italian Sunday dinner, special occasions or any time of year especially if you want to impress a love interest.

Your significant other will admire the effort you put into making handmade ravioli for them.  

Coming from Italian immigrants, I’m grew up on homemade pasta and sauce. Check out my Italian recipes where you’ll find some other fantastic pasta recipes and homemade tomato sauce recipes.

My tomato sauce made from fresh tomatoes will be absolutely perfect for this spinach ricotta ravioli recipe. 

 

How Many Ravioli Does this Recipe Make?

Obviously, the larger you make the ravioli, the fewer this recipe will make. You will get a lot of ravioli out of this recipe if you make them small- about 48 or so. If you use a circular ravioli stamp, you will get somewhere between 24-30. 

Also, it depends on how many pasta scraps you cut out that you can’t use to make ravioli. Therefore, consider using the pastry wheel if you want as many ravioli as you can get out of the pasta sheets. Be efficient. 

See my tips for making the most of your pasta dough scraps.

Tips to Make Best Spinach and Ricotta Ravioli

If this is your first time making ravioli, or fresh pasta for that matter, give yourself some slack. It won’t be perfect and that’s o.k. Likely, it will taste fabulous, but not look like something Food Network would put on the cover of their June magazine. 

Don’t get caught up in it being perfect. You aren’t a machine as is how the ravioli that you buy from the grocery store is made.

Allow the ricotta to drain before making ravioli. Put the ricotta in a big strainer lined with cheesecloth (or thick paper towels) and put it in your refrigerator BEFORE preparing the pasta dough. Fold up the cheesecloth and give it another good wring before making the ricotta filling.

Doing this will remove a lot of the excess moisture so your ricotta cheese filling isn’t runny. See image below.

Use my Instant Pot Ricotta recipe to make homemade fresh ricotta cheese too! It’s so easy and all you need is whole milk and white vinegar. This could save you a trip to the grocery store.

You’re likely to have pasta dough scraps after cutting the ravioli. You may cut them into fettucine and save them for another time by letting them dry, putting it in a freezer bag and labeling it and storing it in your freezer.

Disclosure: This post contains Amazon affiliate links. If you make a purchase, I’ll receive a small commission but, the price you pay is the same.

​Equipment

To cut and/or seal the ravioli:

Ravioli stamp set- Ravioli Cutter Stamp, Ravioli Stamp Maker Cutter with Roller Wheel Set, Pasta Press Round & Square & Heart Shape Ravioli Mold, 3 Set and Cutter will cut and seal the ravioli at the same time.

Crimp, Cut and Seal ravioli roller tool. This tool is used and shown in the pictures below. 

To make the pasta:

Kitchen Aid 3-in-1 pasta attachments or the much cheaper alternate Antree Pasta Maker Attachment 3 in 1 Set for Kitchen Aid Stand Mixers

or Manual pasta machine or rolling pin for rolling pasta dough sheets.

To make the ricotta cheese filling:

Cheesecloth to drain excess moisture from the ricotta.

Ingredients

*The full, printable recipe is in the recipe card below.

Ravioli Pasta Dough

• 3 1/2 cups sifted all-purpose flour (can be bought already sifted)
• 4 large eggs
• 1/4 cup water
• 1/2 tsp salt

Ravioli Filling

Let the ricotta drain using a cheesecloth (or thick paper towels) before preparing the pasta dough. 

• 3 cups creamy ricotta cheese (I use Galbani ricotta cheese brand.)
• 1 1/2 cup shredded mozzarella cheese
• 1 large egg
• 3/4 cup grated Parmigiano Reggiano or Parmesan cheese
• 5 garlic cloves, peel and minced
• 3/4 tsp salt or more to taste
• black pepper to taste
• 1 cup chopped baby spinach leaves

Instructions

Drain the Ricotta

First, in your refrigerator, let the ricotta drain with a strainer (if you have one but a colander will work too) using a cheesecloth (or thick paper towels, such as Bounty) BEFORE preparing the pasta dough. This will remove a lot of the excess moisture. See image above.

Make the Filling

First, in a large skillet, add extra virgin olive oil and minced garlic. Let garlic cook on medium heat for 30 seconds. Do not walk away and do not let it get brown.

Next, turn off heat and add the chopped spinach. Stir it and leave it there for now. Do not cover it. It will wilt on it’s own and you don’t want it too wilted.

Next, in a large bowl, combine the ricotta cheese (1 cup,) one large egg, shredded mozzarella cheese (1/2 cup,) grated Parmesan (1/4 cup), salt (1/4 tsp) and black pepper.

Then, mix everything together until well combined and 

Then, add in the spinach, stir and set aside.

Make pasta dough

Use my recipe for making pasta with KitchenAid attachments or follow the recipe below if you don’t have the attachments.

First, add flour to a flat work surface such as a kitchen table or kitchen island that is clean. 

Then, make a well in the middle of the flour. 

Next, add eggs, water, and salt in the middle of the well and begin to mix with your hands, incorporating the flour as you go along.

Then, once you have a ball, knead the pasta dough by hand until it is soft and smooth. This will take several minutes. If dough isn’t pliable, add a little more water one tablespoon at a time until it is pliable. The humidity in your kitchen will matter as to how dry the dough will become.

Next, cover the pasta dough with a kitchen towel and let the dough rest for twenty minutes.

Roll Out the Dough

Then, divide the rested dough into smaller portions for easier handling.

Using a manual pasta machine or a rolling pin, roll out each portion of dough into thin sheets, aiming for about 1/16 to 1/8 inch thickness.

Assemble the Ravioli

Then, lay two pasta sheets of pasta dough on a lightly floured surface.

Next, spoon small mounds of the ricotta and spinach filling onto the dough, leaving a two inches of space between each mound.

Next, if you have a bit too much flour on the edges, moisten the edges of the dough with water using a pastry brush.

Then, carefully place another pasta sheet of the same size over the filling.

Then, press down gently around each mound of filling, and cup each of the ricotta filling  mounds as shown in the image below. Press down on the edges to eliminate any air pockets.

Cut and Seal

Then, use a ravioli stamp, or other ravioli tool, to cut the ravioli and press it closed at the same time or use a ravioli cutter to cut out ravioli squares, circles or hearts and ensure each piece is well sealed.

Using a cutter will ensure uniform-looking ravioli. If you don’t have a cutter, press the edges with a fork to create a decorative seal and ensure the ravioli are tightly closed and lie them on a baking sheet lined with parchment paper or wax paper.

Cook the Ravioli

Then, bring a large pot of salted water to a gentle boil. Don’t allow it to get to a rapid boil becuase it can be too turbulent for the delicate ravioli and they may begin to break open.

Next, carefully drop the uncooked ravioli into the boiling water, stirring gently to prevent sticking.

Then, cook the ravioli for about 2-3 minutes, or until they float to the surface and are tender.

Serve and Enjoy

Next, using a slotted spoon, remove the cooked ravioli from the water and transfer them to a colander. Allow them to drain sufficiently before putting in a serving dish.

top with your favorite sauce and garnish with additional grated parmesan cheese and a sprinkle of fresh chopped parsley, if desired. 

Ravioli Storage

Store in an airtight container with the ravioli in a single layer separated by wax paper or parchment paper. They should not touch each other.

How to Serve Ravioli

As I’ve mentioned above, serve this fresh homemade ravioli recipe with 

Serve this spinach ricotta ravioli with my delicious homemade simple tomato sauce, Tomato Sauce made with Fresh Tomatoes, Creamy Roasted Cherry Tomato Sauce, Alfredo sauce, or a drizzle of extra virgin olive oil and fresh herbs.

Indulge in the irresistible flavors of homemade ricotta and spinach ravioli, and savor every delicious bite!

With this simple yet satisfying recipe, you can bring the authentic taste of Italy into your own kitchen. Homemade ricotta and spinach ravioli are sure to impress your whole family and friends alike, and the process of making them is a culinary adventure worth undertaking. 

So roll up your sleeves, gather your ingredients, and let the magic of pasta making to make delicious fresh ravioli unfold before your eyes. 

Buon appetito!

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