Spinach Ricotta Ravioli: Homemade Italian Pasta (58 characters) 2026

Making fresh stuffed pasta at home is laborious, though easier than it seems, and its texture and flavor are far better than any similar supermarket product. This spinach and ricotta ravioli recipe is good proof of that.

With the amounts indicated here you get about 50 good-sized ravioli, a very good quantity for 4 diners. On this occasion we will fill them with spinach and ricotta, a soft and creamy mixture that pairs very well with almost any sauce: from classic tomato sauce to a light béchamel, a little butter with lemon, a walnut sauce or, simply, a drizzle of extra virgin olive oil with a turn of black pepper and grated Parmesan cheese.

To make fresh pasta at home we only need flour and eggs in an approximate proportion of double the weight of the eggs in flour. I like to mix common wheat flour with rimacinata semolina, but it can perfectly be made only with flour or only with semolina.

The most complicated part of this process is rolling out the dough well. This task is greatly facilitated by a pasta machine, because it allows us to obtain thin and regular sheets in a short time, but it is not essential: with a little effort and a rolling pin, the same result can be achieved.

Ingredients for Spinach Ricotta Ravioli

For 4 servings (about 50 ravioli)

• 200 g wheat flour (plus a little more for rolling out the pasta)
• 200 g durum wheat semolina
• 4 medium eggs
• 1 small onion
• 2 tablespoons extra virgin olive oil
• 300 g spinach (fresh or frozen)
• 250 g ricotta
• 50 g Parmesan cheese
• Salt
• Black pepper
• Nutmeg

How to Make Spinach Ricotta Ravioli Step by Step

1. Mix the flours and crack the eggs in the center

Put 200 g wheat flour and 200 g durum wheat semolina in a large bowl and make a well in the center. Crack 4 medium eggs into it.

2. Knead the dough and let it rest

Beat the eggs with a fork and gradually mix them into the flours. When they are fairly well integrated, continue kneading by hand on the counter until the dough is smooth and elastic. If it is so dry that it does not come together, we can add a splash of water. Form a ball, cover it and leave it in the fridge for at least 30 minutes.

3. Prepare the filling with onion and spinach

While the dough rests, prepare the filling: finely chop 1 small onion and sauté it in a large skillet with 2 tablespoons extra virgin olive oil. When the onion is translucent, add 300 g well-washed fresh spinach and cook over low heat with the lid on, stirring occasionally, for about 5 minutes, until very tender. If the spinach is frozen, cook it the same way until thawed and soft.

4. Drain the spinach well

Transfer to a colander and drain well, pressing with the back of a spoon.

5. Chop and mix with ricotta and Parmesan

Put the spinach on a board and chop finely. Mix the greens with 250 g ricotta, 50 g grated Parmesan cheese, salt, black pepper and nutmeg to taste. Set aside in the fridge while we prepare the pasta for filling.

6. Roll out the pasta into thin sheets

Cut portions of dough and roll them out into thin sheets with a pasta machine or a kitchen rolling pin. Flour them well on the side in contact with the counter so they do not stick.

7. Place portions of filling on each sheet

Using a spoon or a piping bag, place small portions of filling on each pasta sheet, leaving a finger's width of separation.

8. Cover with another sheet and seal the edges

Cover with another sheet. Seal the edges and mark the ends of the ravioli with the edge of your hand or the handle of a knife.

9. Cut out the ravioli

Cut the pasta with a pastry cutter or a knife. If we want to make round ravioli, we can cut them with a small glass, but the dough is used better and it is faster to make them square.

10. Set the ravioli aside on a floured surface

Go over the edges of the ravioli pressing with your fingers to make sure they are well sealed. Dust them lightly with flour and place them on the counter without piling them up (they can stick). Continue until the filling is used up. It is very possible that we have dough left over: we can make another type of pasta, such as tagliatelle, and keep it in the fridge or freeze it for another day.

11. Boil the ravioli in batches

Bring a pot with plenty of water and a good handful of salt to a boil. Carefully add the ravioli in batches so they do not stick, and let them cook for about 3 or 4 minutes, until they begin to float. Remove them and place them to drain in a colander.

12. Serve hot

Once drained, they can be plated with our favorite sauce or with a little olive oil and a pinch of freshly ground black pepper.

Tips for the Best Spinach Ricotta Ravioli

Use a pasta machine if you have one

The most complicated part of this process is rolling out the dough well. A pasta machine makes it much easier because it lets you get thin, regular sheets in a short time, but it is not essential: with a little effort and a rolling pin you can achieve the same result.

Choose the right sauce

Spinach and ricotta is a soft, creamy filling that pairs well with almost any sauce: from classic tomato sauce to a light béchamel, a little butter with lemon, a walnut sauce or simply a drizzle of extra virgin olive oil with a turn of black pepper and grated Parmesan cheese.

Use any leftover dough

It is very possible that you will have dough left over after filling all the ravioli. You can make another type of pasta, such as tagliatelle, and keep it in the fridge or freeze it for another day.

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