Spinach Ricotta Ravioli (Print Version)

Delicate ravioli filled with creamy ricotta and fresh spinach, served in vibrant marinara sauce. A comforting Italian classic.

# What You'll Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce

11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and pepper to taste

→ Garnish

15 - Fresh basil leaves
16 - Extra grated Parmesan cheese

# Directions:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt, gradually incorporating flour with a fork until dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and black pepper until well blended.
03 - Divide dough in half. Roll each half into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin, working to achieve uniform thickness.
04 - Place teaspoons of filling spaced 2 inches apart on one pasta sheet. Brush edges lightly with water, position second sheet on top, and press around filling to seal completely. Cut into squares or use a ravioli cutter, then press edges with a fork to ensure proper sealing.
05 - Bring a large pot of salted water to gentle boil. Cook ravioli in batches for 3 to 4 minutes until they float to surface. Remove with slotted spoon and set aside.
06 - Heat olive oil in saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates. Top with cooked ravioli, additional sauce, fresh basil leaves, and extra grated Parmesan cheese.

# Expert Suggestions:

01 -
  • The pasta is tender and delicate, nothing like the thick store-bought kind, and it melts on your tongue.
  • You can make the filling hours ahead and keep it chilled, so the actual assembly feels less overwhelming.
  • It looks incredibly impressive on the plate, but the process is more forgiving than you think.
  • Leftovers freeze beautifully, so you can pull out homemade ravioli on a busy weeknight and feel like a genius.
02 -
  • Don't skip resting the dough, I tried to rush it once and the pasta tore and shrank as I rolled it out.
  • Really squeeze that spinach dry, even when you think it's done, squeeze it one more time or your filling will leak.
  • If your ravioli edges aren't sealing, your pasta might be too dry, so lightly brush with water or even a beaten egg.
  • Use a gentle boil, not a hard rolling one, or the ravioli can break apart before they're cooked through.
03 -
  • If you don't have a pasta machine, roll the dough as thin as possible and flip it often to prevent sticking, dusting lightly with flour as you go.
  • Taste your filling before you start assembling, it should be well-seasoned because the pasta itself is mild and won't add much flavor.
  • Keep a damp towel over your rolled pasta sheets while you work so they don't dry out and crack.
  • Use a fork to crimp the edges, it's not just for looks, it actually helps seal them tighter so they don't open during cooking.
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