Ricotta and Spinach Ravioli

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Making fresh pasta is very easy. You’ll need very few ingredients and strong arms to roll out the perfect thin pasta sheet. And even if it is a bit thick, it doesn’t matter. That’s the best part of homemade pasta dough! You could also get a pasta roller machine, which will help a lot, especially if you make fresh pasta very often.

To make fresh ravioli, follow my recipe of fresh pasta dough. While the dough is resting in the fridge (at least 30 minutes), prepare the filling for the ravioli. I’ll start this recipe’s instructions from the preparation of the filling itself.

Ricotta and Spinach Ravioli

Difficulty: Easy Prep Time 10 mins Cook Time 5 mins Total Time 15 mins
Servings: 4



Butter and Sage sauce


Prepare the filling

  1. While your pasta dough is resting in the fridge, prepare the filling for the ravioli. Heat the olive oil in a large pan, add the whole clove of garlic and let it sizzle for a few seconds. Add the spinach leaves and gently stir them in the pan. Cover the pan with a lid and let it cook for a few minutes until the leaves are softened. Once cooked, remove the garlic clove, drain the spinach very well from any excess water and set aside until cooled.
  2. Take a large bowl and mix the ricotta, Parmigiano, nutmeg, salt and pepper using a spoon.
  3. Roughly chop the spinach and add it to the ricotta mixture. Combine well using a spoon.

Prepare the ravioli

  1. Once the resting period has passed, take the pasta dough from the fridge and roll out a thin pasta sheet (mine was 2-3mm thick) using a rolling pin. The dough can get sticky, so always dust more flour during each step. Using a rolling pastry cutter, divide the sheet into 4 large strips (approx. 8-10cm wide).
  2. Work with one strip at the time. Place a generous teaspoonful of filling in the centre of the strip, 2cm apart.
  3. Brush the borders and around the filling with water (this will work as a glue), and fold the sheet over.
  4. Press well to seal and remove any air.
  5. Cut in a rectangular shape with the rolling pastry cutter. Repeat with remaining dough and filling. Save all the excess pasta, form a ball of dough with your hands and roll it into a pasta sheet again. Use it to make more ravioli. With these quantities, I was able to create 24 ravioli.

Cook the ravioli and prepare the sauce

  1. Cook the ravioli in salted boiling water. It should take between 3 to 5 minutes. In the meantime, melt 50g of butter in a large pan and add a few fresh sage leaves.
  2. Once the ravioli are cooked, toss them in the butter sauce. Serve immediately with some more grated Parmigiano on top.


If you plan to prepare this ravioli some hours in advance before serving them, place them on a large tray dusted with flour. Dust some more flour on top of the ravioli and cover them with a dry tea towel to prevent the dough to get dry. You should cook all the ravioli on the same day you make them, even if you don't plan to eat them all. You can place the extra cooked ravioli in a Tupperware, lightly tossed with olive oil, and preserve them in the fridge for up to 2 days. When you are ready to eat them, cook them for 2 minutes in boiling water and serve them with a butter and sage sauce.
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