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Ravioli di Ricotta e Spinaci

Ravioli di Ricotta e Spinaci

This homemade Ricotta and Spinach Ravioli is a comforting Italian dish with creamy ricotta and fresh spinach nestled inside delicate pasta. Perfectly paired with a sage butter sauce or marinara, this dish brings the flavors of Italy to your kitchen!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup fresh spinach finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • 4 tablespoons unsalted butter for sage sauce
  • Fresh sage leaves for garnish
  • Grated Parmesan cheese for serving

Method
 

  1. Make the Pasta Dough: Mix flour and salt in a large bowl, create a well, and add eggs. Gradually incorporate flour into eggs until a dough forms. Knead for 10 minutes, then wrap and rest for 30 minutes.
  2. Prepare the Filling: Combine ricotta, spinach, Parmesan, salt, pepper, and nutmeg in a bowl.
  3. Roll Out the Dough: Roll the dough into thin sheets using a pasta machine or rolling pin.
  4. Fill the Ravioli: Place teaspoons of filling on one sheet of dough, moisten edges with water, top with another sheet, press to seal, and cut into shapes.
  5. Cook the Ravioli: Boil ravioli for 2-4 minutes, or until they float.
  6. Serve: Melt butter in a pan, add sage leaves, and toss cooked ravioli in the sage butter. Serve with Parmesan.

Notes

You can freeze the uncooked ravioli for later use. Simply freeze them on a baking sheet before transferring them to a freezer bag.