Recipe

Homemade Ravioli with Spinach and Ricotta Filling

Servings:
6-8
(60 raviolis)
Total Time:
1
hr
5
min
Jump to RecipeSpinach and ricotta raviolis in a tomato sauce.

The creamy cheese-filled pasta that is ravioli might be my favorite way to enjoy pasta. These spinach ricotta ravioli have all the deliciousness of a cheese ravioli with the added benefits and flavor of spinach mixed throughout.

What Sauce to Serve with Spinach and Ricotta Raviolis?

Spinach and ricotta raviolis are fairly versatile and they work well with a variety of flavors. Fresh ravioli have such a delicious flavor that you don't need to overpower it with the sauce. Simple is best. This recipe calls for a classic tomato marinara sauce but you could also use a light lemon brown butter sauce. If you are looking for something a little extra decadent, you can also serve these with a cream sauce.

How to store extra ravioli

When making homemade ravioli you may want to make extra to have for a later time. This recipe makes about 60 raviolis so there is a good chance you will have extra. To store these for later place your uncooked raviolis on a baking sheet and place in the freezer until hard. Then transfer to an airtight container or freezer bag for storage.

Tips for the Best Spinach Ricotta Ravioli

  • Use water to help seal the edges. If the edges of your raviolis are not sticking together it might be because the pasta is too dry. You can remedy this by adding a little bit of water between the pasta sheets. I do this by getting my fingers wet and running them between the pasta sheets then pressing them together.
  • Keep the ravioli on a baking sheet while making them. Making raviolis is a process and it’s good to have a place to set all your raviolis when they are finished. I like to have a lightly floured baking sheet next to my work area to keep all the finished raviolis.
  • Stir the raviolis when they are first added to the water. When you add your ravioli to the boiling water, stir them slightly with a wooden spoon. This will help make sure they don’t stick together right away. Try not to use anything that will poke them or break the seal.
A spinach ricotta ravioli cut in half.

Common Questions

What tools do I need to make homemade ravioli?

You can make ravioli with what you already have at home. If you have a rolling pin, knife, and fork you should be able to make these. If you want to make it easier on yourself there are a few other kitchen gadgets that can help.

The number one tool to make homemade pasta easier is a pasta roller. You can use a manual pasta maker or an electric one like the KitchenAid attachment. Not having to roll out your dough by hand will save you so much time.

If you really get into making raviolis the other tools you can get are a ravioli stamp, a ravioli wheel cutter, or even a ravioli tablet/mold. I would only get these if you are looking to make ravioli a common occurrence. I absolutely love making ravioli so we use a ravioli tablet to make it easier for ourselves. This gives us perfectly shaped raviolis every time.

What to serve with spinach ravioli?

If you are serving spinach and ricotta ravioli as your main meal you might want to have a side with it as well. A great side dish for this pasta dish would be French bread, a side salad, or some roasted vegetables. A few salads that would go well with these are this arugula burrata and fig salad or this simple Italian salad.

For even more ideas check out my full list of what to serve with raviolis.

How many raviolis per person?

This recipe makes about 50-60 standard sized raviolis. On average I like to serve about 8-10 raviolis per person with a side salad. If you are serving them on their own you might want a few more. Also, it depends on the size. if you are making larger ravioli you could probably do about 4 large raviolis per person.

Other Ravioli Recipes

If you like spinach and ricotta ravioli you might also like some of these other homemade raviolis. They use a similar ravioli dough with different fillings.

Homemade Ravioli with Spinach and Ricotta Filling

5 stars4 stars
(
1
)
Servings:
6-8
(60 raviolis)
Prep Time:
55
min
Cook Time:
1
hr
10
min
Total Time:
1
hr
5
min

Ingredients

Pasta

Filling

  • 10 oz spinach (fresh or frozen)
  • 2 cups (16oz) of whole milk ricotta
  • 1/2 cup (45g) of freshly grated parmesan cheese
  • 1 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper

Sauce

  • 2- 28oz jars of your favorite tomato sauce
  • parmesan, for topping

Directions

  1. Make the fresh pasta dough. Start by adding the flours to a flat work surface. Make a well in the center and add in your eggs and olive oil. Whisk the eggs with a fork and slowly start to incorporate the flour. Once you get the eggs mixed with the flour (it will be a very shaggy dough at this point), start to knead the dough together until a nice smooth dough forms. This can take 8-10 minutes. If you don't want to knead by hand you can add it to a stand mixer with a dough hook.
  2. Place the dough in an airtight container or wrap it in plastic wrap and place it in the fridge to rest for 30 minutes.
  3. While the dough rests, make the ravioli filling. Start by prepping the spinach. Option 1: If you are using fresh spinach - add the spinach to a large pan with 1/4 cup of water. Over medium heat cook the spinach until it is wilted. Transfer the spinach to a colander and ring out as much excess water as you can. Then roughly chop up the spinach and add it to a large bowl. Option 2: If you are using frozen spinach - defrost the spinach. Then add it to a colander and ring out as much excess liquid as you can. Then roughly chop up the spinach and add it to a large bowl.
  4. To the bowl with the spinach, add all the other filling ingredients (ricotta, parmesan, salt, garlic powder, onion powder, and black pepper). Mix everything together. Taste and adjust as needed. Set the filling aside.
  5. Remove the pasta dough from the fridge and cut it into 6 pieces. Take each piece and roll it out slightly with a rolling pin. Then, starting at the thickest setting roll out the dough using a pasta machine. With each roll, turn your pasta machine to a thinner setting until you get the ideal thickness. I use a KitchenAid pasta roller and I roll each pasta sheet to a setting 5. If you aren't using a pasta machine roll it out with your rolling pin until your desired thickness.
  6. Lay out each sheet of pasta on a lightly floured surface or a ravioli mold. Place the ricotta filling on the dough in equal distance apart. The amount will depend on how large you want the ravioli to be. Lay the other sheet of pasta over top and press down between the filling. Try to get out any air pockets that you can during this stage.
  7. With a ravioli cutter, stamp, or knife, cut out each ravioli. Make sure the edges are sticking together. You don’t want them to fall apart in the cooking process. If you are having trouble getting them to stick together, use a little bit of water between the pasta sheets and press tightly.
  8. Place your finished ravioli on a floured surface or baking sheet while you finish making the rest of your raviolis. Note: You will have some extra pasta from the cuttings of your ravioli. You can knead the remaining dough back together and roll it out to create more pasta sheets.
  9. Once they are all made, boil a large pot of water. Add in the amount of raviolis you need and cook for 3-4 minutes or until all the raviolis are floating to the top. If you are cooking all of the raviolis you may need to do this in batches. If you are freezing some for later, check the notes for how to do this.
  10. Drain the raviolis, place back in the pot, and add in your desired sauce. Top with additional parmesan cheese and serve!

Notes

Products Used

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