Ravioli with Ricotta and Spinach Recipe – Italian Special
Ravioli with Ricotta and Spinach is a timeless Italian pasta dish made with delicate pasta parcels filled with creamy ricotta cheese and finely chopped spinach. Lightly seasoned with garlic and nutmeg, this classic vegetarian ravioli offers a perfect balance of comfort and elegance. Often served with a simple butter sauce, olive oil, or fresh herbs, ricotta spinach ravioli is ideal for wholesome family dinners, romantic meals, or special occasions where authentic Italian flavors shine.
- Prep Time30 min
- Cook Time5 min
- Total Time35 min
For the Filling:
- 1 cup ricotta cheese
- 1 cup cooked spinach, finely chopped and squeezed dry
- 1 clove garlic, minced
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
For the Ravioli:
- Fresh or store-bought pasta sheets or ravioli wrappers
- Flour for dusting
For Serving:
- 2 tbsp butter or olive oil
- Fresh sage or basil (optional)
- Grated Parmesan cheese
Ravioli with Ricotta and Spinach Instructions:
Mix ricotta, spinach, garlic, nutmeg, salt, pepper, and Parmesan in a bowl.
Lay pasta sheets on a lightly floured surface.
Place small spoonfuls of filling spaced evenly on the pasta.
Cover with another pasta sheet and press around filling to seal.
Cut into individual ravioli shapes.
Bring a pot of salted water to a gentle boil.
Cook ravioli until they float to the surface, about 3–4 minutes.
Heat butter or olive oil in a pan until melted and fragrant.
Add cooked ravioli and toss gently to coat.
Serve warm with grated Parmesan and fresh herbs.
Recipe Notes :
Always squeeze cooked spinach very well to prevent excess moisture in the ravioli filling.
Fresh ricotta gives the smoothest, creamiest texture and best flavor.
Avoid overfilling the ravioli to ensure proper sealing and even cooking.
Seal pasta edges firmly to prevent filling from leaking during boiling.
Cook ravioli gently, as they are delicate and can break if overboiled.
