Save The kitchen counter was dusted with flour like fresh snow, and my hands were sticky with egg when I realized I'd forgotten to buy a ravioli cutter. I grabbed a wine glass instead, pressing its rim into the dough, and those wobbly circles turned out to be the most charming ravioli I'd ever made. There's something about homemade pasta that feels like a small act of defiance against the rush of everyday life. The dough comes together under your palms, the filling gets tucked into each little pocket, and suddenly you're not just cooking dinner, you're creating something that tastes like care. This spinach ricotta ravioli has been my go-to ever since that improvised evening, and it never fails to slow down time just a little.
I made this for my sister's birthday one spring, and she stood in the kitchen with me, pinching the edges of each ravioli while we caught up on months of missed conversations. We laughed at the lopsided ones and argued over whether nutmeg really belonged in the filling until she tasted it and went quiet. That night, around the table with sauce-stained napkins and empty wine glasses, she told me it was the best gift she'd ever received. I think about that every time I roll out the dough now.
Ingredients
- All-purpose flour: The backbone of your pasta dough, and using regular all-purpose works beautifully without needing fancy 00 flour, though I won't stop you if you have it.
- Eggs: They give the dough its richness and golden color, and I always crack them into the flour well slowly so I don't end up chasing runaway yolks across the counter.
- Salt (for dough): Just enough to enhance the pasta's flavor without overpowering the delicate filling inside.
- Ricotta cheese: Look for whole milk ricotta if you can, it's creamier and holds the filling together like a dream, and if it seems too wet, drain it in a fine mesh strainer for ten minutes.
- Fresh spinach: Wilts down to almost nothing, so don't be shy with the handful you start with, and squeeze it dry like you mean it or your filling will turn soupy.
- Grated Parmesan cheese: Adds a salty, nutty depth that makes the filling sing, and freshly grated is worth the extra two minutes of effort.
- Egg yolk: Binds the filling and gives it a silky texture that feels luxurious on the tongue.
- Nutmeg: The quiet hero, just a pinch warms up the whole filling and makes it taste like an Italian grandmother made it, even if you're winging it.
- Black pepper: A little bite to balance the creaminess, and I always add a few extra grinds because I like things lively.
- Marinara sauce: Homemade is lovely, but a good jarred sauce saved with fresh garlic and olive oil has gotten me through many weeknight dinners without shame.
- Olive oil: For sautéing the garlic and giving the sauce a glossy, rich finish that clings to the ravioli.
- Garlic: Minced and sautéed until it smells like the best decision you made all day, but watch it closely so it doesn't burn and turn bitter.
- Fresh basil leaves: Torn and scattered on top at the last second, they add a pop of color and a sweet, peppery freshness that cuts through the richness.
- Extra Parmesan for serving: Because there's no such thing as too much cheese when it comes to Italian food, and everyone at the table will want to grate a little more on top.
Instructions
- Make the Pasta Dough:
- Mound your flour on a clean counter and create a deep well in the center, then crack the eggs into it with the salt and start whisking with a fork, gradually pulling in flour from the sides until it all comes together into a shaggy dough. Knead it for eight to ten minutes until it feels smooth and springs back when you poke it, then wrap it tightly in plastic and let it rest for thirty minutes so the gluten relaxes and rolling becomes easy.
- Prepare the Filling:
- Steam or sauté your spinach until it's completely wilted, then let it cool before squeezing out every bit of moisture you can, because wet spinach will ruin the texture of your filling. Mix the chopped spinach with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until it's creamy and cohesive, and taste it to make sure the seasoning is right.
- Roll the Pasta:
- Cut your rested dough in half and keep one half covered while you work with the other, then roll it out as thin as you can, about the thickness of a dime, using a pasta machine or a rolling pin and a lot of patience. If it springs back, let it rest for a few minutes and it will cooperate.
- Shape the Ravioli:
- Lay one sheet of pasta on a lightly floured surface and place small spoonfuls of filling two inches apart, then brush the spaces between with water and drape the second sheet over the top, pressing gently around each mound to seal out air pockets. Cut them into squares with a knife or a fluted ravioli cutter, then press the edges with a fork to make sure they're tightly sealed so nothing bursts open during cooking.
- Cook the Ravioli:
- Bring a big pot of salted water to a gentle boil, not a rolling one, because you don't want to smash your delicate ravioli around. Drop them in a few at a time and cook for three to four minutes until they float to the top and look puffy, then lift them out with a slotted spoon and set them aside.
- Make the Marinara Sauce:
- Heat olive oil in a saucepan over medium heat and add the minced garlic, stirring until it's fragrant and just starting to turn golden. Pour in the marinara sauce, season with salt and pepper, and let it simmer gently for five minutes to let the flavors meld together.
- Serve:
- Spoon a generous layer of warm marinara onto each plate, nestle the hot ravioli on top, then add more sauce, torn basil leaves, and a blizzard of freshly grated Parmesan. Serve immediately while everything is steaming and the cheese is melting into the sauce.
Save One night, after a long week, I made these ravioli just for myself with a glass of wine and no one to impress. I ate them slowly at the kitchen table, savoring each bite in the quiet, and realized that cooking something this thoughtful for yourself is its own kind of love language. It doesn't always have to be about feeding others to matter.
Making Ahead and Freezing
I've learned that ravioli freeze beautifully if you arrange them in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer bag. You can cook them straight from frozen, just add an extra minute or two to the boiling time, and they taste just as fresh as the day you made them. This trick has saved me on nights when I'm too tired to think but still want something homemade and comforting.
Choosing Your Sauce
Marinara is classic and bright, but I've also tossed these ravioli in brown butter with sage, and the nutty richness made the filling taste even more elegant. A simple cream sauce with a little lemon zest works too, especially if you want something indulgent, and sometimes I just drizzle them with good olive oil, cracked pepper, and Parmesan when I want the filling to be the star. The beauty of homemade ravioli is that they're a blank canvas for whatever mood you're in.
Serving Suggestions
These ravioli feel special enough for a dinner party but cozy enough for a quiet Sunday supper, and I like to serve them with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A glass of chilled Pinot Grigio or a light Chianti pairs beautifully, and crusty bread for mopping up leftover sauce is non-negotiable in my house.
- Add a pinch of lemon zest to the filling for a subtle brightness that makes the ricotta taste even fresher.
- If you're short on time, use store-bought fresh pasta sheets and just focus on making the filling from scratch, it still feels homemade.
- Double the batch and invite people over, because ravioli-making is more fun with extra hands and a little chaos in the kitchen.
Save There's something deeply satisfying about pulling a plate of homemade ravioli together, knowing your hands shaped every single one. I hope this recipe finds its way into your kitchen and becomes a reason to slow down, make a little mess, and enjoy the kind of meal that lingers long after the last bite.
Recipe FAQs
- → How do I prevent the ravioli from sticking together?
Dust the pasta sheets and filled ravioli lightly with flour as you work. This prevents the dough from adhering to itself and makes handling easier.
- → Can I prepare the ravioli ahead of time?
Yes, you can refrigerate filled ravioli for up to 24 hours on a floured tray covered with plastic wrap, or freeze them for up to 3 months. Cook directly from frozen, adding 1-2 minutes to the cooking time.
- → What's the best way to know when ravioli is cooked?
Ravioli are ready when they float to the surface of the boiling water and stay there for 1-2 minutes. They should feel tender but still hold their shape.
- → How can I make the filling more flavorful?
Add a pinch of lemon zest, fresh thyme, or a touch of garlic powder to the ricotta mixture. Some cooks also incorporate a small amount of mascarpone for added richness.
- → Can I use frozen spinach instead of fresh?
Absolutely. Thaw frozen spinach completely and squeeze out all excess moisture before chopping. This prevents the filling from becoming watery and affecting the pasta.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Vermentino complements the delicate ricotta filling and herbaceous spinach beautifully. Light white wines enhance rather than overpower the subtle flavors.