Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli)

A recipe for Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli)! These homemade ravioli are filled with a creamy ricotta and sautéed spinach mixture.

Spinach Ricotta Ravioli was one of the first pasta recipes I posted on the blog over ten years ago and I am updating today with new photos and some variations!

A basic, egg-based homemade pasta dough is rolled into thin sheets, filled with a creamy ricotta spinach mixture, cut into individual squares, then boiled until just tender.

The light flavors are perfect for pairing with a variety of sauces. The ravioli can also be made ahead of time and easily frozen for future quick meals.

Forming the Dough

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

If the pasta dough is too dry and crumbly, slowly add a little more water. The exact amount of water will vary based on the moisture content of the eggs. If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).

After forming the dough, wrap in plastic or cover and allow to rest at room temperature for at least 30 minutes or up to an hour. This will make it easier to roll and shape. If you have leftover dough, it can be wrapped and refrigerated for up to a day before using.

Either roll the formed dough by hand or with a pasta machine. It needs to be a thin sheet, about 1/16-1/8 inch (1.5-3 millimeters) thick. For a pasta machine, this will usually be the thinnest setting.

If you have a difficult time rolling the dough and it keeps shrinking back, wrap back up in the plastic and allow it to rest for another 15 minutes or so.

Lightly dust with flour as needed to keep the pasta from sticking to the work surface or pasta machine.

Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out. If you find the edges starting to dry, dampen them with just a little touch of water.

Shaping the Ravioli Ricotta e Spinaci

Strain the ricotta and the sautéed spinach before using to remove any excess moisture. If the filling is too wet, it will soak through the dough and cause the pasta to become sticky and fall apart.

I generally use a few special tools to make ravioli, but they are not necessary. They just make things a bit easier.

To make the Ravioli Ricotta e Spinaci by hand: On a floured surface roll a piece of dough as thin as possible into a rectangle. Fold the rectangle in half and lightly crease the folded edge, then unfold.

Place spoonfuls of filling on one half of the rectangle about 1 inch (2.5 centimeters) apart. Brush the areas around the filling with water. Fold the rectangle back over to cover the fillings.

Press around the fillings to seal, being careful to remove air bubbles. Use a pastry cutter, stamp, or knife to cut out squares around the filling.

For more even and uniform ravioli, I like to use a Ravioli Maker. If your dough is at all sticky, oil or dust the press with flour prior to use to make it easier to remove the individual squares without tearing.

For easy piping, I transferred the filling to a pastry bag with a corner snipped off.

Arrange the formed Spinach Ricotta Ravioli in a single layer on a parchment-lined baking sheet. If you don’t want to cook them right away, freeze the baking sheet and once chilled, transfer the pasta to an airtight, freezer-safe bag for up to 3 months.

Boil the pasta straight from the freezer. A couple of minutes may need to be added to the cooking time.

Serving Ideas

These Spinach Ricotta Ravioli pair well with a few options. Claire prefers simply a drizzle of olive oil while Evan likes a light tomato sauce.

When originally posting this recipe, I tossed the ravioli in a walnut cream sauce. Another favorite is a light brown butter sauce with crispy sage leaves.

Other Shapes

The pasta dough and filling can easily be formed into other shapes.

If you are looking for something a little more decadent, the spinach ricotta filling is perfect as the base for Uovo in Raviolo (Egg Yolk Raviolo).

Created in 1974 by chefs Nino Bergese and Valentino Marcattilii at Ristorante San Domenico in Imola, Italy (and the dish continues to be on the menu), this large filled pasta has a piped wall of filling with an egg yolk in the center.

After rolling the pasta into a thin sheet (I especially love to make this with Herb-Laminated Pasta), pipe the spinach ricotta filling about 1/2 inch (1.25 centimeters) thick in a circle with just enough space in the center for the egg yolk.

Top with another sheet of pasta, pressing well around the edges to seal and keep out any air bubbles, then use a round cutter large enough to cut out a circle without tearing into the filling.

Gently transfer the Raviolo to simmering water and cook for 3-4 minutes, just long enough to cook the dough, but keep the yolk runny (Use only pasteurized or an egg source you trust. Consuming raw eggs may increase your risk of food-borne illness).

I served the Uovo in Raviolo with a brown butter and purple basil leaves.

Another option is to use the spinach ricotta mixture as a filling for Tortelloni. A larger version of tortellini, the tortelloni can be made by cutting the thin sheet of pasta into squares about 2 1/2 inches (6 centimeters) wide.

Place or pipe a spoonful of the filling in the center, then fold together two opposite corners while pressing along the edges to seal. This will make a triangle shape.

Place your thumb at the base of the triangle and wrap the two edges around it to form a hole. Press together the two edges as they slightly overlap. Repeat with the remaining pieces.

Cook the tortelloni in simmering water for about 2 minutes, or until cooked through. I also paired them with a brown butter sauce.

Looking for more filled pasta?

Try my:

• Casunziei All’Ampezzana (Beet Filled Pasta with Poppy Seeds)
• Sweet Potato Caramelle
• Ravioli Ricotta e Limone (Lemon Ricotta Ravioli)

This recipe was originally posted in November 2014 and updated in September 2025.

Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli) Recipe

Adapted from Claudia Roden’s the Food of Italy: Region by Region

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Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli)

A recipe for Ravioli Ricotta e Spinaci (Spinach Ricotta Ravioli)! These homemade ravioli are filled with a creamy ricotta and sautéed spinach mixture.

Course Main

Cuisine Italian

Keyword dumpling, Italian, Italy, pasta, ravioli, ricotta, spinach

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 4 -6 Servings

Ingredients

Dough:

• 3 cups (375 grams) '00' pasta flour or all-purpose flour
• 4 large eggs
• 2-4 tablespoons (30-60 milliliters) water

Spinach Ricotta Filling:

• 2 tablespoons (28 grams) unsalted butter or olive oil
• 2 garlic cloves peeled and minced
• 8 ounces (227 grams) fresh spinach baby spinach or mature spinach with tough stems removed
• 1 pound (450 grams) whole milk ricotta drained of excess moisture
• 1 ounce (28 grams) Pecorino Romano freshly grated
• zest from 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

To make the dough:

• In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
• Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
• On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes and up to an hour. If making in advance, refrigerate for up to 1-2 days.

To make the spinach ricotta filling:

• In a large saucepan, melt the butter over medium low heat.
• Once melted, add the garlic and cook just until fragrant, about 30 seconds to 1 minute.
• Add the spinach and cook, stirring often, just until the leaves are wilted.
• Transfer the mixture to a colander and allow to drain until cool enough to handle.
• In a large bowl, add the ricotta, grated Pecorino, lemon zest, salt, pepper, and nutmeg.
• Use your hands to squeeze out as much moisture as possible from the cooled, sautéed spinach.
• Place the spinach on a cutting board and finely chop. The mixture should be fine enough to easily pipe without getting stuck.
• Add the chopped spinach to the bowl with the ricotta and fold together until evenly combined.
• Adjust seasonings if desired. Cover the bowl and refrigerate for at least an hour and up to a day.

To assemble:

• Line a large baking sheet with parchment. Divide the rested pasta dough into four equal pieces.
• Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
• Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
• Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the spinach ricotta mixture.
• Flour the desired ravioli mold and cover with a sheet of pasta.
• Fill each cavity with the spinach ricotta filling. Lightly moisten the edges with water.
• Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
• Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
• Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add the prepared ravioli in batches, being careful not to overcrowd.
• Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
• Serve immediately with desired sauces or toppings.