Spinach & Ricotta Ravioli | Authentic Italian Delight
Spinach & Ricotta Ravioli is a traditional Italian dish from
Emilia-Romagna. Crafted with delicate fresh ricotta, vibrant spinach, and a hint of zesty lemon, this recipe delivers
a harmonious blend of flavors and nutrients, perfect for a balanced meal.
Ready in just 35 minutes, it’s the pinnacle of elegance.
The Story Behind Spinach & Ricotta Ravioli
How to Make Spinach & Ricotta Ravioli
Follow our traditional Roman technique for perfect results
Ingredients
- **For the Pasta Dough:**
- 150g (1 ¼ cups) ’00’ flour or all-purpose flour, plus more for dusting
- 1 large organic egg
- Pinch of salt
- 1 tablespoon water (if needed)
- **For the Ricotta Filling:**
- 60g (¼ cup) fresh ricotta cheese, well-drained
- 40g (½ cup packed) blanched spinach, squeezed dry and finely chopped
- 20g (2 tablespoons) grated Parmigiano Reggiano, plus more for serving
- ½ teaspoon lemon zest
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- **For Serving (Sauce):**
- 2 tablespoons unsalted butter
- 4-5 fresh sage leaves
The Preparation
- On a clean work surface, mound the flour and make a well in the center. Crack the egg into the well, add a pinch of salt. Using a fork, gently whisk the egg, slowly incorporating flour from the sides until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. If too dry, add water a teaspoon at a time. Wrap in plastic and let rest for 30 minutes at room temperature.
- In a medium bowl, combine the drained ricotta, finely chopped spinach, Parmigiano Reggiano, lemon zest, and nutmeg. Season with salt and pepper to taste. Mix until well combined and homogenous.
- Divide the rested dough into two portions. Using a pasta machine (or a rolling pin), roll each portion through progressively thinner settings, down to setting #6 or #7 (or thin enough to see your hand through). You should have long, thin sheets.
- Lay one pasta sheet on a lightly floured surface. Place small spoonfuls (about 1 teaspoon each) of the ricotta filling about 1 inch apart down the center of the sheet. Lightly brush the pasta around the filling with water. Carefully lay the second pasta sheet over the first, gently pressing around each mound of filling to seal, pushing out any air.
- Using a fluted pasta cutter or a sharp knife, cut the ravioli into desired shapes (squares, rounds). Ensure the edges are well-sealed. Place finished ravioli on a lightly floured baking sheet.
- Bring a large pot of salted water to a rolling boil. Carefully add the ravioli to the boiling water, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the pasta is al dente and the ravioli float to the surface.
- While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is fragrant and lightly browned, and the sage leaves are crisp.
- Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sage butter sauce. Gently toss to coat. Serve immediately with an extra sprinkle of Parmigiano Reggiano and a fresh grind of black pepper.
Expert Tips for Best Results
Ensure your blanched spinach is thoroughly squeezed dry to prevent a watery filling that could compromise the ravioli’s delicate texture and make sealing difficult.
For an even richer, deeper flavor in your butter sauce, try browning the butter until it develops a nutty aroma (beurre noisette) before adding the sage. This adds a layer of complexity without overpowering the fresh filling.
Fresh, uncooked ravioli can be frozen in a single layer on a floured baking sheet until solid, then transferred to an airtight container or freezer bag for up to 1 month. Cook directly from frozen in boiling water, adding a couple of extra minutes to the cooking time.
Kcal
Wellness Note
Embracing the Mediterranean ethos, this dish combines lean protein from ricotta, nutrient-dense spinach, and healthy fats from the modest butter sauce. It offers sustained energy and supports overall well-being with its balanced profile of fresh, wholesome ingredients.
Frequently Asked Questions
Is this recipe authentic?
Absolutely. This recipe uses the traditional ‘sfoglia’ (pasta sheet) method and a classic ricotta and spinach filling, mirroring centuries-old Italian culinary practices from the Emilia-Romagna region.
Can I make it ahead?
Yes! You can prepare the filling up to 24 hours in advance. Uncooked ravioli can be made and refrigerated for a few hours on a floured tray or frozen for longer storage (see ‘Preservation’ tip above).
Is it healthy?
Indeed. With fresh spinach providing vitamins A and K, ricotta offering lean protein and calcium, and a balanced portion of pasta, this recipe is a wholesome part of a Mediterranean diet. It’s designed to be satisfying and nourishing without being overly heavy.
