This recipe for spinach ricotta ravioli is the perfect place to start for making homemade ravioli. This filling is a classic for a reason, a super savoury mix of ricotta cheese, parmesan and spinach freshened up with a touch of lemon. It's so delicious and easy to achieve with my step by step instructions.
Hi! I already have a really comprehensive homemade ravioli recipe but I wanted to create a step by step for this filling. It's one of my absolute favorites and when finished in my Brown Butter and Sage Sauce, it's pasta perfection.
Making fresh ravioli at home doesn't have to be complicated, you just need some time and of course, a killer homemade pasta dough recipe. My version of spinach and ricotta ravioli is definitely heavy on the spinach. I want to really taste it rather than it just tasting like a standard Ricotta Ravioli Filling.
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Ingredients
Pasta dough
Lucky for you I have the absolute best fool proof Easy Homemade Pasta Dough recipe. It creates a perfect smooth dough and has a fantastic step-by-step guide to rolling the pasta sheets too. You'll need a pasta machine for this, you can use a rolling pin but it's a lot more work and hard to get even sheets.
Flour - I use a combination of '00' or all purpose flour with very fine semolina flour. You can skip the semolina if you want.
Eggs - My recipe has a weight of eggs to guarantee the perfect ratio. Room temperature always.
For the ricotta spinach filling
Spinach - I use frozen as it's just so much easier than fresh spinach in my opinion. Just make sure after you defrost it that ALL the excess water is squeezed out through a clean tea towel.
Whole milk ricotta cheese - Ricotta is a classic in ravioli fillings as it is super stable and gives a beautiful creaminess. There is no substitution. It's actually fun to make your own ricotta too!
Parmesan cheese - Very finely grate it before blending with the rest of the ingredients. Substitute for pecorino or Grana Padano.
Lemon - This is totally optional but I love adding lemon juice just to add a bright and fresh flavor note. I also add the lemon zest.
Shaping the ravioli
The full ingredient list and video are in the recipe card below. Definitely watch the video!
Roll out ¼ or even ⅙th of your dough at a time, keeping the rest of the dough tightly wrapped in cling film.
ONE: Using a cookie cutter or glass, lightly mark out the circles on your pasta sheet. It helps to have a little flour dusted on the cutting board under the sheet.
TWO: Pipe or spoon big tablespoons of filling into the middle of each circle.
THREE: Take another sheet of dough and keep it lifted while you work your way up the sheet. Press around each mound getting all the air out from around it before moving onto the next.
FOUR: A little tip is to take a smaller cookie cutter and gently swivel it around the filling to neaten it. Optional!
FIVE: Cut out each shape, pressing really hard with the cookie cutter or with a glass and a sharp knife.
SIX: Work your way around the edges of the ravioli, pressing the layers together firmly to thin it out slightly.
Expert tips for perfect handmade ravioli
- For best results, have everything set up and ready. Before I roll the pasta out I have everything I need set up and ready. Pasta maker locked onto bench, wooden board ready, any tools I need and a tray lined with parchment paper for the finished shapes. It's also important to have a nice clean work surface.
- Have a deep tray with a damp kitchen towel over top for any pasta sheets you aren't using. You will cut the the pasta sheet you roll in half so there is a bottom and top layer. You will put the filling on the bottom layer while the top layer is resting in the covered tray.
- Refrigerate your filling. You can even make it the day before to get one step done. Cold fillings are much easier to work with as they are much more solid.
- Take the time to press the air pockets out - When you layer one layer of pasta over another the way it drapes over the mound of filling causes little pockets of air. I keep the top layer lifted up with one hand and gently press round the whole filling, getting the air out before finally sealing. It can take some practice, don't stress if you get air bubbles. Every time you do it, you'll get better at sealing.
- Lightly cover the uncooked ravioli with plastic wrap while you make them. The edges can start to dry out otherwise. Be careful it doesn't stick to the tops though and keep the ravioli in a single layer.
- If it is your first time I highly suggest making a really simple sauce like my Brown Butter Sauce or a simple tomato sauce. No shame in using a jarred marinara sauce!
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Alternative shapes to use filling with
Square ravioli
Another very traditional shape is square which is the shape I have used in my classic Homemade Ravioli.
Triangoli
Triangoli is a really easy shape to make as you just cut squares of pasta and fold them in half. It's a fantastic shape for beginner pasta makers.
Cappelletti
If you are ready to take on a more intricate shape then try my Homemade Cappelletti. It's a really fun shape to make and easier than it looks.
Recipe FAQs
Absolutely! It's always my preferred way to make pasta so I can just boil and make a sauce at the time. I have a great guide on How to Store Ravioli. It involves blanching, drying then storing in an airtight container or freezer bag and cooking from frozen.
I have a really great gluten free pasta dough recipe. You can use it for any filled shapes and you can't tell the difference.
Yes! Use any kind of mold or ravioli maker you have at home. I love the molds by John Francis Designs.
Some more delicious pasta dishes to try
If you loved this ricotta spinach ravioli then check out my other filled pasta recipes for some inspiration. Use this same filling in my new stuffed cannelloni recipe!
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Classic Homemade Spinach Ricotta Ravioli
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Equipment
- Pasta roller
- Sheet trays lined with parchment paper
- Wooden cutting board
- Cookie cutters (I used a 2.5 inch one but you could use a 3.5 inch one or just use a glass and cut around it instead)
Ingredients
- 1 batch homemade pasta dough
For the filling
- 300 grams frozen spinach defrosted
- 250 grams ricotta cheese
- 80 grams parmesan cheese finely grated
- 1 tablespoon lemon juice (plus all the zest)
- salt and pepper to taste
Instructions
- Make the pasta dough using my recipe linked above in ingredient list and use the rolling guide in the recipe to roll the sheets out.
For the filling
- Once the spinach is completely defrosted put it in the middle of a clean tea towel (one that can get a bit stained!) and wrap it up, squeezing as much water out as you can.
- In a food processor (or by hand), blend all the filling ingredients together until well combined.
- Season to taste with salt and pepper. You want it on the saltier side as it will have a lot of pasta wrapped around it! A good ½ - 1 tsp salt.
- Put it into a piping bag or covered bowl in the fridge. I like to have it refrigerated for at least an hour if possible as it's easier to work with when solidified slightly.
Shaping the ravioli
- Please see all the step by step photos above and video below which will be more helpful than these written instructions!
- Roll out ¼ of your dough, I go to setting 6 on my marcato. Cut the sheet in half and place one of the sheets on a baking sheet covered with a damp tea towel so it doesn't dry out (I actually use a deep roasting tray so the tea towel doesn't touch the pasta.)
- It's a good idea to lightly dust the cutting board with flour so the ravioli don't stick when you are pressing down.
- Using the cookie cutter or glass, lightly mark out circles on the pasta sheet as a guide where to place filling.
- Pipe or spoon tablespoon size dollops of filling in the middle of the circles.
- Get the other half of the pasta sheet and lay it over top but keep one end lifted while you work around the individual mounds of filling, getting as much air out as you can. Don't worry if you get pleats, pasta is supposed to be rustic!
- Using the cookie cutter, stamp the shapes out, pressing really hard to cut through the pasta. Alternatively use a glass and run a knife around the edge.
- Lift the ravioli off the cutting board and work around the outside of the circles, pressing the two layers quite firmly to thin it out slightly.
- Place the finished shapes on a baking sheet lined with parchment paper, dusted with semolina and covered loosely with cling film.
- They will take 4 - 5 minutes to boil. Storage notes are in notes below.
- I finished them in my 10 Minute Brown Butter Sauce which is linked in notes below. Serve them with any sauce you like though!
Hanna says
Made this for valentine’s day and it was SO GOOD! Followed the recipe exactly and it came out absolutely perfect. Did the (burnt butter table also) garlic/white wine/butter sauce for them and served them with a side of green beans. The best pasta dish ever!!!!
Emilie Pullar says
Ohhhh best sauce choice for them!! Thanks so much Hanna!