Spinach Ricotta Ravioli

My kitchen counter was a mess of flour and egg yolk when I realized I'd never actually made fresh pasta before, just talked about it. The dough felt stiff at first, almost uncooperative, but after a few minutes of kneading it turned silky under my palms. I remember thinking this must be what people mean when they say cooking is therapy. By the time I cut the first ravioli, I was covered in flour and smiling like an idiot.

I made this for my sister on a rainy Saturday when we had nowhere to be and all the time in the world. We rolled the dough too thick the first time, laughed about it, and started over. When the ravioli finally floated to the top of the boiling water, we both leaned over the pot like kids watching magic happen. She still texts me photos whenever she makes it now.

Ingredients

• All purpose flour: The foundation of your dough, and using the right amount makes all the difference between tough and tender pasta.
• Large eggs: They give the dough richness and structure, and I learned to use room temperature eggs because they mix in more smoothly.
• Ricotta cheese: The creaminess here is everything, so grab whole milk ricotta if you can find it for a filling that feels luxurious.
• Fresh spinach: It wilts down to almost nothing, so don't be shy with the amount, and make sure you squeeze it dry or your filling will be watery.
• Parmesan cheese: Freshly grated is the only way to go, the pre shredded stuff doesn't melt into the filling the same way.
• Egg yolk: This binds the filling together and adds a silky richness you'll taste in every bite.
• Nutmeg: Just a pinch transforms the filling from good to unforgettable, it's the secret warmth you can't quite name.
• Marinara sauce: Homemade is lovely, but a good jar works perfectly when you're already making pasta from scratch.
• Garlic: Freshly minced and sautéed until fragrant, it wakes up the whole sauce.
• Olive oil: A good quality one makes the sauce taste brighter and more alive.
• Fresh basil leaves: Torn at the last second and scattered on top, they add a pop of color and freshness that finishes everything beautifully.

Instructions

Make the Pasta Dough:

Mound your flour on a clean counter and create a well in the center like a little volcano, then crack the eggs into it with the salt. Use a fork to gradually pull flour into the eggs, swirling until a shaggy dough forms, then knead it for 8 to 10 minutes until it's smooth and springs back when you poke it.

Prepare the Filling:

Steam or sauté the spinach until it's wilted and dark green, then drain it and squeeze out every bit of moisture you can with your hands or a towel. Mix it with the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until everything is evenly combined and tastes balanced.

Roll the Pasta:

Cut your rested dough in half and work with one piece at a time, keeping the other covered so it doesn't dry out. Roll it through a pasta machine or with a rolling pin until it's thin enough to see your hand through, about 1/16 inch thick.

Shape the Ravioli:

Lay one sheet flat and drop teaspoons of filling about 2 inches apart, then brush the edges and spaces between with a little water. Drape the second sheet over top and press gently around each mound of filling to seal, then cut into squares and crimp the edges with a fork so they stay closed during cooking.

Cook the Ravioli:

Bring a big pot of salted water to a gentle boil, not a rolling one or they might burst, and add the ravioli in batches. They'll sink at first and then float to the top after 3 to 4 minutes, and that's when you know they're ready.

Make the Marinara Sauce:

Heat olive oil in a saucepan over medium heat and add the minced garlic, stirring until it smells amazing but hasn't turned brown. Pour in the marinara, season with salt and pepper, and let it simmer for about 5 minutes to let the flavors come together.

Serve:

Spoon a little sauce onto each plate, arrange the hot ravioli on top, and add more sauce over them. Finish with torn basil and a generous sprinkle of Parmesan.

Save

The first time I served these at a dinner party, someone asked if I'd ordered them from a restaurant. I just smiled and said no, but inside I was doing a victory dance. It's funny how a dish made with your own hands can feel like proof that you're capable of more than you thought.

How to Store and Reheat

Uncooked ravioli can be frozen on a baking sheet until solid, then transferred to a bag and kept for up to two months. Cooked leftovers should be stored in sauce in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water or extra sauce over low heat, stirring carefully so they don't fall apart.

Variations You Might Love

You can swap the spinach for sautéed mushrooms or roasted butternut squash if you want a different flavor profile. Brown butter with sage is a stunning alternative to marinara, just melt butter until it's nutty and toss in fresh sage leaves. Add a pinch of lemon zest to the filling for brightness, or stir in some crushed red pepper if you like a little heat.

What to Serve Alongside

A simple arugula salad with lemon and olive oil cuts through the richness beautifully. Garlic bread is always a crowd pleaser, and a crisp white wine like Pinot Grigio or Vermentino makes the whole meal feel special.

• Keep a bowl of extra Parmesan on the table because people will want more.
• If you're serving kids, they love helping press the fork around the edges to seal the ravioli.
• A little drizzle of good olive oil over the finished plate adds a restaurant quality touch.

Save

There's something deeply satisfying about pulling a plate of homemade ravioli together, knowing every part of it came from your own hands. It's the kind of meal that turns a regular night into a memory.

Recipe Help & Answers

→ How do I prevent the ravioli from bursting during cooking?

Ensure the pasta edges are thoroughly sealed by brushing with water and pressing firmly. Use a fork to crimp the edges for a secure seal. Keep the water at a gentle boil rather than a rolling boil, and avoid crowding the pot.

→ Can I make the ravioli ahead of time?

Yes, place uncooked ravioli on a flour-dusted baking sheet and freeze for at least 2 hours, then transfer to freezer bags. Cook directly from frozen, adding 1-2 minutes to the cooking time.

→ What's the best way to drain cooked spinach?

After cooking spinach until wilted, place it in a fine-mesh strainer and press gently with the back of a spoon to remove excess moisture. You can also wrap it in a clean kitchen towel and squeeze firmly.

→ Can I substitute the ricotta with another cheese?

Ricotta works best due to its light, creamy texture, but you can use a mixture of mascarpone and cottage cheese or finely grated mozzarella as alternatives. Adjust seasoning accordingly.

→ How thick should the pasta sheets be?

Roll the pasta to about 1/16 inch thick—thin enough to be delicate but sturdy enough to hold the filling without tearing. A pasta machine is ideal for consistent thickness.

→ What wine pairs well with this dish?

A crisp white wine such as Pinot Grigio, Vermentino, or Sauvignon Blanc complements the creamy filling and light marinara sauce beautifully.