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spinach ravioli recipe

This homemade spinach ravioli is a delightful Italian dish filled with fresh spinach and ricotta cheese, encased in delicate pasta. It's a perfect meal for a cozy dinner and can be served with your favorite sauce for added flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 rolling pin
  • 1 pasta machine optional
  • 1 knife or pastry cutter
  • 1 pot for boiling water
  • 1 slotted spoon
  • 1 baking sheet
  • 1 plastic wrap

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 2 cups fresh spinach leaves Chopped.
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg Optional.
  • Your choice of pasta sauce e.g. marinara, pesto, etc.
  • Grated Parmesan cheese for topping

Instructions
 

  • In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Use a fork to beat the eggs gently, then gradually incorporate the flour until a dough forms.
  • Knead the dough on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
  • In a skillet, sauté the chopped spinach over medium heat until wilted, about 2-3 minutes. Allow it to cool slightly.
  • Mix the sautéed spinach with ricotta, Parmesan cheese, salt, pepper, and nutmeg in a bowl until well combined.
  • Use a rolling pin or a pasta machine to roll out the dough into thin sheets (about 1/16 inch thick). Cut the sheets into large squares or circles.
  • Place a small spoonful of filling (about 1 tablespoon) in the center of each pasta square. Moisten the edges with a little water, fold the pasta over to form a pocket, and press firmly to seal.
  • Bring a large pot of salted water to a boil. Carefully add the ravioli in batches and cook for 3-4 minutes until they float to the surface and are tender.
  • Use a slotted spoon to remove the ravioli and transfer them to a baking sheet.
  • Toss the cooked ravioli with your choice of pasta sauce and top with grated Parmesan cheese. Serve hot.

Notes

You can prepare the filling a day in advance and refrigerate it.
For added flavor, consider adding herbs like basil or parsley to the filling.
Leftover ravioli can be frozen for later use; just cook them straight from the freezer, adding a few extra minutes to the cooking time.