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Spinach and Ricotta Ravioli with a Walnut Cream Sauce

A recipe for Spinach and Ricotta Ravioli with a Walnut Cream Sauce.
Course Main
Cuisine Italian
Keyword cream, dumpling, Italian, Italy, pasta, ravioli, ricotta, spinach, walnut
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 25 minutes
Servings 84 Ravioli


Ravioli Filling:

  • 1 tablespoon olive oil
  • 1 1/2 pounds fresh spinach
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 8 ounces ricotta


  • 4 1/4 cups all purpose flour
  • pinch salt
  • 2/3 cup milk lukewarm
  • 2 eggs
  • 1 egg yolk beaten with 1 teaspoon water for egg wash

Walnut Cream Sauce:

  • 4 tablespoons unsalted butter divided
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup dry white wine
  • 2 cups heavy cream
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan


To make the filling:

  • In a large pan, drizzle olive oil over medium heat. Add the spinach, in batches if needed, and cook, stirring often, until wilted. Transfer to a colander and allow to drain until cool enough to handle. Squeeze out any remaining moisture and chop finely. Place in a medium bowl and mix in Parmesan, nutmeg, salt, and ricotta.

To make the dough:

  • In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour and salt. Mix in the eggs and slowly add the milk until the dough comes together. Knead on a floured surface until smooth and elastic, about 10 minutes. Wrap in plastic or cover with a cloth and allow to rest for 30 minutes. Divide the dough in half and cover one half. Roll the other half into a thin sheet using a rolling pin or pasta machine (I went to second from thinnest on the pasta machine).
  • If using a ravioli press: Cut the pasta into sheets the size of the ravioli press. Place one sheet on the press and top with plate to create indentations. Fill with tablespoon of the spinach and ricotta filling. Brush the edges with egg wash if needed. Top with another sheet of pasta and use rolling pin to seal. Gently press out the individual ravioli and place in single layer on baking sheet lined with parchment. Repeat with remaining dough.
  • If making ravioli by hand: cut the pasta sheets into 3 inch circles or squares. Place a tablespoon of filling in the center of each. Brush the edges with egg wash and fold the dough over to cover the filling, making half moons or rectangles. Place in single layer on baking sheet lined with parchment. Repeat with remaining dough.
  • Bring a large pot of salted water to a boil. Add the ravioli in batches and cook until they rise to the surface and pasta is tender, about 4 minutes. Gently remove and place onto serving plate using a slotted spoon.

To make the walnut cream sauce:

  • In a large pan, melt 2 tablespoons of the butter over medium heat. Stir in the walnuts and cook, stirring often, until fragrant and beginning to darken in color, about 3 minutes. Remove to a plate.
  • Place remaining 2 tablespoons in the pan over medium heat. Once melted, add the shallots and garlic. Cook until just fragrant, about 1 minute. Pour in the wine and cream, then simmer until the liquid has reduced by half, about 4 minutes. Remove from heat and stir in basil, salt, pepper, and cheese until smooth followed by the toasted walnuts (setting a few aside if desired for garnish).
  • Serve immediately with cooked ravioli. Top with extra cheese and a few of the set aside toasted walnuts if desired.