Spinach Ricotta Ravioli

My kitchen counter was dusted white with flour, my hands sticky with egg yolk, and I was certain I'd bitten off more than I could chew. Making ravioli from scratch felt ambitious on a Tuesday evening, but the moment I pressed that first parcel closed, something clicked. The dough yielded under my fingers, the filling peeked through like a secret, and suddenly I understood why people do this. It wasn't just dinner anymore, it was craft, patience, and a little bit of magic rolled into every square.

I made this for my sister's birthday last spring, and she cried a little when she took the first bite. Not because it was emotional, but because the ricotta was still hot and she was too eager. We laughed until our sides hurt, then ate in happy silence, scraping every last bit of marinara from our plates. That's when I knew this recipe wasn't just good, it was the kind of good that makes people linger at the table.

Ingredients

• All-purpose flour: The backbone of your dough, it needs to be measured loosely, not packed, or your pasta will turn tough and stubborn to roll.
• Eggs: Use room temperature eggs so they blend smoothly into the flour without clumping or resisting the mix.
• Ricotta cheese: Go for whole milk ricotta if you can find it, the richness makes all the difference in the filling's texture.
• Fresh spinach: Squeeze it dry like your life depends on it, because soggy filling will make your ravioli weep and fall apart.
• Parmesan cheese: Freshly grated is non-negotiable here, the pre-shredded stuff has additives that mess with the melt and flavor.
• Nutmeg: Just a whisper of it brings warmth and depth without announcing itself, it's the secret no one can quite name.
• Marinara sauce: Homemade is lovely, but a good jarred sauce works beautifully when you're already making pasta from scratch.
• Garlic: Mince it fine and don't let it brown, burnt garlic turns bitter and will haunt your sauce.

Instructions

Make the Pasta Dough:

Mound your flour on the counter like a little hill and crack the eggs into the crater you've made in the center. Use a fork to whisk the eggs gently, pulling in flour bit by bit until it becomes shaggy, then dive in with your hands and knead until it's smooth as silk.

Prepare the Filling:

Wilt your spinach in a hot pan, then let it cool before squeezing out every drop of water you can. Mix it with the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until it looks like a creamy, speckled dream.

Roll the Pasta:

Cut your rested dough in half and roll each piece as thin as you can, aiming for that delicate see-through quality. If you hold it up to the light, you should almost be able to read through it.

Shape the Ravioli:

Drop little spoonfuls of filling onto one pasta sheet, leaving space between each mound, then brush water around them like drawing a map. Lay the second sheet over the top and press firmly around each pocket, sealing out any air bubbles before cutting them into neat squares.

Cook the Ravioli:

Slide them gently into boiling salted water and watch them bob to the surface after a few minutes. Lift them out with a slotted spoon, treating them like the delicate parcels they are.

Make the Marinara Sauce:

Warm olive oil in a pan, toss in minced garlic until it smells like heaven, then pour in your marinara and let it bubble gently. Season it to taste and let it simmer while your ravioli finish cooking.

Serve:

Spoon sauce onto each plate, arrange the ravioli on top, then finish with more sauce, torn basil, and a generous shower of Parmesan. Serve it hot and watch faces light up.

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The first time I served these to friends, someone asked if I'd bought them from an Italian deli. I tried to play it cool, but inside I was doing cartwheels. There's something deeply satisfying about making food that surprises people, that makes them pause mid-bite and ask how you did it. That night, we finished two bottles of wine and nobody wanted to leave the table.

How to Store and Reheat

If you're making these ahead, lay the uncooked ravioli on a parchment-lined tray and freeze them in a single layer until solid, then transfer to a freezer bag. They'll keep for up to three months, and you can cook them straight from frozen, adding just a minute or two to the cooking time. Cooked ravioli can be stored in the fridge for up to two days, tossed gently in a little sauce to keep them from sticking, and reheated in a pan with a splash of water or extra marinara.

What to Pair With This

A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and a basket of warm, crusty bread is perfect for mopping up every last bit of sauce. I like to pour a chilled Pinot Grigio or a light Chianti, something that complements the tomato and cheese without overpowering the delicate pasta. If you're feeding a crowd, roasted garlic bread and sautéed broccolini make it feel like a proper Italian feast.

Little Tweaks That Make It Yours

You can swap the spinach for sautéed mushrooms or roasted butternut squash if you want to change things up. A handful of fresh herbs like basil or parsley mixed into the filling adds brightness, and a drizzle of brown butter with sage instead of marinara turns this into an entirely different (and equally delicious) dish. Sometimes I add a pinch of lemon zest to the ricotta, just enough to make you wonder what that little spark of brightness is.

• Try using half whole wheat flour in the dough for a nuttier flavor and heartier texture.
• Add a spoonful of mascarpone to the filling if you want it extra creamy and luxurious.
• Top with toasted pine nuts or crispy pancetta for a little crunch and richness.

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There's a quiet pride in setting down a plate of homemade ravioli, in knowing you built every bite from scratch. It's the kind of meal that slows time down, that reminds you why cooking matters, and why some recipes are worth the extra effort.

Recipe Questions & Answers

→ How do I prevent my ravioli from splitting open while cooking?

Ensure the pasta dough is not too thin and seal the edges firmly by pressing with a fork after placing the top sheet of dough. Brush the edges with water before sealing to create a good moisture seal. Cook in gently boiling water rather than a rolling boil, and don't overcrowd the pot.

→ Can I make the ravioli ahead of time?

Yes, you can freeze uncooked ravioli on a baking sheet for up to two months. Place them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to the cooking time until they float.

→ What's the best way to squeeze moisture from the spinach?

After cooking the spinach, place it in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove excess liquid. This prevents the filling from becoming watery and helps the ravioli maintain its shape during cooking.

→ Should I use fresh or dried herbs in the filling?

Fresh herbs work beautifully, but dried herbs are also effective since they're mixed into the filling. If using dried herbs, use about one-third the amount of fresh. Fresh basil is best reserved for garnishing the finished dish.

→ How do I know when the ravioli is cooked properly?

The ravioli is ready when it floats to the surface of the boiling water and has cooked for an additional 1-2 minutes. The pasta should be tender but still have a slight firmness, and the filling will be heated through.

→ Can I use store-bought marinara sauce instead of homemade?

Absolutely! Store-bought marinara sauce is convenient and works well. Choose a quality sauce you enjoy, then enhance it by sautéing garlic in olive oil first and simmering the sauce for a few minutes to meld the flavors.