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Making spinach ravioli from scratch might sound like something best left to Italian grandmas or fancy restaurants-but I promise, it's much easier than it looks! This homemade pasta is filled with creamy ricotta and tender spinach, wrapped in silky pasta dough you can roll by hand or with a machine. It's cozy, comforting, and completely doable even if it's your first time making ravioli.
I know what you're thinking-homemade ravioli might seem like an intimidating task. But don't worry! I'm here to show you that it's much easier than you think and totally doable, even for beginners.
Making pasta from scratch is one of my favorite cooking activities. It's surprisingly therapeutic and a great way to spend time with loved ones. Our family favorite is spinach fettuccine, but this recipe is a close second! Whether you're tackling it solo or with family and friends, you'll find that the process is both fun and rewarding.
Jump to:
- Information about the Ingredients
- Amanda's Secret Tip
- How to Make Ravioli Pasta Dough
- Instructions to Make Creamy Ricotta Spinach Filling
- How to Shape and Seal Handmade Ravioli
- How to Cook Fresh Ravioli
- Tips for Storing and Freezing Homemade Ravioli
- Glossary
- Sauce Recommendations
- Troubleshooting FAQ's
- Serving Suggestions
- Did You Make this Recipe?
- Recipe
- Comments
Information about the Ingredients
Homemade ravioli has two key components: the pasta dough and the creamy spinach filling. Below are some helpful tips on the best ingredients to use, along with possible substitutions.
- Fresh Pasta Dough - The three basic ingredients for the pasta are flour, eggs, and salt. The best flour to use for homemade pasta is 00 flour or semolina flour. 00 flour is finely ground and gives the pasta a silky texture, while semolina flour, made from coarsely ground durum wheat, helps prevent sticking during rolling and cutting. If you don't have these, all-purpose flour is a good substitute.
- Ricotta Spinach Filling - For the creamy spinach filling, you'll need whole milk ricotta, fresh baby spinach, and pecorino romano cheese. Whole milk ricotta is best for a rich, creamy filling that won't turn watery. Fresh spinach provides a milder, less bitter flavor compared to frozen spinach, which can sometimes have a stronger, more earthy taste.
Amanda's Secret Tip
When making ravioli dough, balancing the moisture content and getting the right consistency is essential. A helpful tip is to weigh your ingredients to ensure accuracy and consistency in your dough.
How to Make Ravioli Pasta Dough
Start by piling the flour onto a clean, flat work surface and creating a well in the center large enough to hold your eggs. Crack the eggs into the well, add salt, and gently whisk with a fork. Gradually incorporate the flour into the eggs, whisking slowly until the mixture forms a thick paste that's too stiff to whisk.
Once it becomes a paste, switch to a bench scraper or your hands. Work in the remaining flour, kneading until the dough becomes smooth. The dough should feel smooth and elastic, and when you press it with your finger, it should bounce back slightly. Wrap the dough tightly in plastic wrap and let it rest at room temperature while you prepare the filling.
Instructions to Make Creamy Ricotta Spinach Filling
Sauté fresh spinach over medium heat with a drizzle of olive oil until wilted. Remove from heat and let it cool.
While the spinach cools, wrap the ricotta cheese in a tea towel and squeeze out any excess moisture. If you don't have a tea towel, place a layer of paper towels on a plate, spread the ricotta on top, then add another layer of paper towels and gently press to remove moisture.
Once the spinach has cooled, squeeze out any excess moisture and transfer it to a food processor. Add the ricotta, pecorino romano cheese, salt, and pepper. Process until smooth, pausing to scrape down the sides as needed.
How to Shape and Seal Handmade Ravioli
Lightly flour your work surface and divide the pasta dough into four equal pieces. Roll each piece out thinly with a rolling pin, aiming for an almost translucent sheet (you should be able to see your hand through it). Each sheet should be about 6-8 inches wide and 24 inches long.
You can cut the dough in half lengthwise, using one sheet as the bottom and the other as the top, or simply fold it over to form the top layer. Let the sheets rest on the floured surface for 15-30 minutes.
To fill, place a dollop of spinach ricotta filling on one side of the dough, about ½ inch from the edge and 1 inch apart. Moisten the dough around the filling with a tiny bit of water using your finger or a pastry brush.
Fold the top sheet over and press around the filling, gently pushing out any air pockets before sealing the edges. Press the edges firmly, ensuring there are no air pockets inside. If needed, run a fork along the edges to crimp and seal them tightly.
Use a sharp knife, pizza cutter, ravioli stamp, or small cookie cutter to cut the ravioli. Leave at least ½ inch between the filling and the edge to prevent the filling from leaking during cooking.
Place the shaped ravioli on a floured sheet pan and set aside while you prepare the water for cooking.
How to Cook Fresh Ravioli
Bring 4 quarts of water to a boil in a large pot over medium-high heat. Once boiling, add 1 tablespoon of kosher salt and stir to dissolve.
Add the ravioli to the boiling water, stirring gently to prevent sticking. Let them cook for 1-3 minutes, or until they float to the top. Once the ravioli float to the top, they're ready. Be sure to test one to make sure it's cooked through before draining the rest!
Tips for Storing and Freezing Homemade Ravioli
You can make the pasta dough up to 24 hours in advance or assemble the ravioli 2-3 hours before cooking. Store them on a floured sheet pan, wrapped in plastic, and keep an eye to make sure they don't get soggy.
To freeze, arrange the ravioli in a single layer on a floured sheet pan and freeze until solid. Transfer to a freezer-safe bag and store for up to 1 month. Cook straight from frozen-just add an extra minute or two to the cooking time.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Sauce Recommendations
This spinach ravioli pairs beautifully with a variety of sauces. Here are my top recommendations:
- Garlic Butter Sauce
- Thick and Creamy Alfredo
- Italian Sunday Gravy
- Olive Oil, Fresh Herbs, and Parmesan
Troubleshooting FAQ's
If your dough is tough to roll and is cracking, it's too dry. You can sprinkle a little bit of water over it and gently knead until it's smooth.
If the dough is sticking and you can't roll or cut it, it's probably too wet. Lightly sprinkle the dough with flour to prevent sticking along the way.
If the pasta dough won't seal, moisten it with a dab of water on your finger. It doesn't take much to help the dough stick to each other.
Ravioli falling apart is usually the culprit of overfilling. Leave at least ½ inch of dough around the edges of the filling to prevent it from falling apart.
Yes, this recipe can be either made by hand or with the assistance of a machine. I recommend rolling the dough between settings 4 or 6 on the machine so you can see your hand through it.
Serving Suggestions
Here are some of my favorite sides that pair wonderfully with ravioli:
Recipe
Spinach and Ricotta Ravioli
Equipment
- Food Processor or blender
Ingredients
Pasta Dough
- 12 ounces 00 flour, approximately 2 ⅔ cup
- 4 large eggs
- ½ teaspoon fine sea salt
Spinach and Ricotta Filling
- 4 ounces fresh baby spinach, approximately 4 cups (see note regarding frozen spinach)
- 15 ounces whole milk ricotta cheese, drained
- ⅓ cup grated pecorino romano cheese
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Pile the flour into a mound on a clean flat work surface and create a well in the center that is large enough for the eggs.
- Crack the eggs into the well and sprinkle the sea salt on top.
- Use a fork to whisk the eggs and salt together until they are completely broken up.
- While whisking the eggs, slowly incorporate the flour, a little bit at a time until the mixture is too thick to whisk.
- Use your hands or a bench scraper to work the remaining flour into the egg mixture and knead it into a dough.
- Continue to knead for a few more minutes until the dough is smooth and elastic. When you press your finger into the dough, it should quickly spring back.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 15-30 minutes.
- While the dough rests, cook the spinach in a saute pan over medium heat with a small drizzle of olive oil until it wilts.
- Let the spinach cool slightly, then use your hands to squeeze out any moisture from it.
- Place the ricotta cheese on a tea towel, wrap it tightly, and squeeze out any excess moisture. Alternately, layer paper towels on a plate and spread the ricotta mixture on top. Place another layer of paper towels on top and gently press down to remove excess moisture.
- Add the spinach, ricotta cheese, pecorino romano cheese, salt, and pepper to a food processor. Blend until smooth, scraping down the sides as needed, then set aside.
- Divide the pasta dough into 4 pieces. Use a rolling pin to roll out each piece of dough very thinly into a rectangle approximately 6-8 inches in width and 24 inches in length. If the pasta dough sticks too much, lightly sprinkle it with flour.
- Let the pasta sheet dry for 15-30 minutes on a floured surface or tea towel.
- Place small spoonfuls of filling on each sheet of ravioli. They should be on the lower third of the rectangle and approximately an inch apart. Make sure to leave at least ½ inch of space around the edges.
- Use your fingers or a pastry brush to moisten the pasta dough around the filling.
- Fold the dough over the filling and working from filling out, gently press the pasta together to squeeze out excess air and create a tight seal.
- Cut the ravioli into shapes using a sharp knife, pastry cutter, or ravioli stamp.
- Place the ravioli on a lightly floured sheet pan, to prevent sticking, and set aside.
- Bring a large pot with 4 quarts of water to a boil over medium-high heat. Once boiling, add 1 Tablespoon of salt and stir to dissolve. Drop the ravioli into the boiling water and cook for 1-3 minutes or until they float to the surface. Test a ravioli to make sure they are cooked through, then drain and serve with your favorite sauce.
Notes
- Flour - I prefer 00 flour for making homemade pasta. Semolina flour or a combination of the two also works great. Semolina flour is great for rolling and cutting pasta to prevent sticking. All-purpose can also be used if that's what you have available.
- Spinach - I prefer fresh spinach over frozen for a better taste and texture. However, frozen can be used. You will need about 3 ounces or ½ cup. Make sure to drain it thoroughly after thawing
- Make Ahead - The pasta dough can be made 24 hours in advance and stored in the fridge wrapped tightly in plastic wrap. I don't recommend making the ravioli more than 2-3 hours ahead of time or they will get soggy in the refrigerator.
- Freezer - Make the ravioli and freeze them in an even layer on a lined sheet pan. Once hard, transfer them to a freezer bag, and store them for up to one month. Frozen ravioli can be cooked from frozen, but may take an extra minute or two.
Joe
This was amazing, the pasta was perfect, the filling was flavorful, perfect Sunday dinner comfort food!
Amanda Scarlati
I'm so glad you liked it!