Ricotta and Spinach Ravioli

01/18/2025

Ricotta and Spinach Ravioli: one of the most perfect pairings in Italian cuisine and considered by many to be the best ravioli filling! The creaminess of ricotta and the delicate flavor of spinach combine with fresh egg pasta to create a dish ideal for special occasions and festive celebrations. Perfect for vegetarians, this dish is also a clever way to get kids to enjoy their veggies.

There isn’t just one recipe for ricotta and spinach ravioli: every family, starting from the basic ravioli recipe, can add its own personal touch or "secret" ingredient to make the dish even more delicious. One idea, for example, is to include a bit of lemon zest in the filling for a hint of citrus.

And what about the ravioli sauce? Here, too, creativity knows no bounds. Among the most classic pairings (and the one we’re sharing with you here) is a butter, sage, and Parmesan sauce, which complements the delicate flavor of the filling beautifully. Alternatively, they’re also fantastic with a simple tomato sauce.

Composite photo with ravioli and Cesarino Maurizio

Making the ravioli dough takes a bit of practice, but by following the tips in this article, you’ll be rolling out dough like a “sfoglina”, a true pasta expert (...or almost).

Ricotta and spinach ravioli are a staple of Italian tradition, a symbol of the excellence of fresh pasta. So let’s prepare our homemade ravioli together with the recipe from our very own Cesarino Maurizio from Bologna!

Ricotta and spinach ravioli by Cesarino Maurizio, seasoned with butter, sage, and Parmesan.

Ricotta and Spinach Ravioli Recipe

The creaminess of ricotta meets the delicacy of spinach in a great classic of Italian cuisine.

DifficultyMedium

Preparation time1h

Cooking time3m

Servings6

€

CostLow

Ingredients

For the dough:
6 eggs
600 g flour
For the filling:
500 g sautéed spinach
250 g ricotta
1 egg
100 g Parmesan cheese
Nutmeg
Salt and pepper
For the sauce:
Butter
Sage
Parmesan cheese

Method

For the dough: refer to our dedicated article on fresh egg pasta for detailed instructions on preparing the dough.

For the filling:

In a mixing bowl, add the ricotta and season with salt and pepper.
Mix in the Parmesan cheese and sprinkle with a bit of nutmeg.
Combine the ingredients thoroughly using a fork.

Preparing the ravioli:

Once the dough is rolled out (not too thick or too thin), form small balls of the filling, like tiny meatballs, and place them about a finger’s width apart on one half of the dough sheet.
Cover with the other half of the dough and use your hand to press out any air trapped inside the ravioli.
Cut the dough into squares around the filling using a pasta wheel cutter.
Cook the ravioli in plenty of salted boiling water with a drizzle of oil. The ravioli will be ready when they float to the surface and the pasta begins to form slight wrinkles.