Romantic Spinach and Ricotta Ravioli

Name: Romantic Spinach and Ricotta Ravioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup ricotta cheese; 1 cup fresh spinach, cooked and finely chopped; 1/4 cup grated Parmesan cheese; 1/2 teaspoon nutmeg; Salt and pepper, to taste; 2 cups tomato sauce; 1 tablespoon olive oil; Fresh basil, for garnish

Highlighted under: Exotic Inspirations Co.

I’ve always believed that cooking is an intimate act, and what could be more romantic than making homemade ravioli? The process of folding the delicate dough around a creamy filling of spinach and ricotta is not only satisfying but also brings a sense of togetherness in the kitchen. In this recipe, I’ll share my techniques for rolling out the perfect pasta and ensuring that each bite is a delightful explosion of flavors. Let’s create a special evening with this delicious dish that’s sure to impress!

Created by

Adeline Morris

Last updated on 2026-01-06T11:01:17.439Z

When I first attempted to make ravioli from scratch, I was intimidated but also excited about the process. I remember the feeling of kneading the dough, then letting it rest while preparing the creamy filling with fresh spinach and ricotta cheese. The key to perfect pasta is to roll it thinly enough so that it cooks quickly but is still pliable. Using a pasta machine helped me achieve that.

Each bite of these ravioli is a testament to the love and effort put into them. I often enjoy pairing the dish with a light tomato sauce or simply olive oil and parmesan. The taste is heavenly, and it makes for a wonderful centerpiece for a romantic dinner or a cozy gathering with friends.

Why You Will Love This Recipe
Fresh pasta that melts in your mouth
Creamy spinach and ricotta filling bursting with flavor
A dish that brings people together in the kitchen

Mastering the Dough

Creating the perfect pasta dough is crucial for homemade ravioli. Using a high-protein all-purpose flour helps develop gluten, giving your dough the right elasticity. When forming your dough, make sure the well for the eggs is deep enough to prevent any flour from spilling out. Knead until the dough is smooth and pliable; if it feels too sticky, incorporate a little more flour. After resting, the dough should be softer and easier to roll, so be patient during this stage!

When rolling out your dough, aim for a thickness of about 1/16 inch. If you have a pasta machine, start with the widest setting and gradually thin it out. The dough should be nearly translucent when ready. This thinness allows for quick cooking and a tender bite once boiled. Avoid over-dusting your work surface with flour, as this can create a gritty texture on the final ravioli.

Crafting the Filling

The filling of spinach and ricotta is what makes these ravioli truly special. Fresh spinach not only adds a bright color but also enhances the flavor profile. Sautéing the spinach until just wilted concentrates its taste and enhances its nutritional value. Make sure to drain any excess moisture before mixing with the ricotta; excess water can lead to a soggy filling. For an extra layer of flavor, consider adding a pinch of garlic powder or finely chopped garlic to the filling mix.

When assembling the ravioli, it's important to seal the edges tightly to prevent any filling from leaking during cooking. I recommend using a fork to press the edges together after sealing with water; this creates a decorative ridge and ensures a tight seal. If you find your dough is drying out as you work, cover it with a damp cloth to maintain its pliability.

Cooking and Serving Tips

Cooking the ravioli is a delicate process. Bring a large pot of salted water to a rolling boil before adding them gently to prevent sticking. When the ravioli float to the surface, it indicates they are nearly done—usually around 3-4 minutes. Keep an eye on them as overcooking can make them mushy; they should retain a slight bite or 'al dente' texture that complements the creamy filling. If the ravioli stick together, stirring gently can help separate them.

For serving, you have options. A simple drizzle of olive oil with a sprinkle of freshly cracked pepper and grated Parmesan can enhance the dish's natural flavors. Alternatively, if you're using tomato sauce, heating it until just warm prevents splattering and allows the ravioli to absorb some of its rich flavors. Garnish with fresh basil for a touch of color and aroma. These ravioli can be paired with a crisp side salad or a glass of white wine for a well-rounded meal.

Ingredients

Gather all your ingredients before you start making the ravioli.

For the Pasta Dough

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt

For the Filling

1 cup ricotta cheese
1 cup fresh spinach, cooked and finely chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper, to taste

For the Sauce (optional)

2 cups tomato sauce
1 tablespoon olive oil
Fresh basil, for garnish

Make sure to have flour on hand while rolling out the dough to prevent sticking.

Instructions

Follow these steps carefully to create your ravioli.

Make the Dough

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs with a fork until a rough dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Prepare the Filling

In a bowl, mix the ricotta, chopped spinach, Parmesan, nutmeg, salt, and pepper until well combined. Set aside.

Roll Out the Dough

Divide the dough into four pieces. Keep the remaining dough covered to prevent drying. Roll out one piece at a time using a pasta machine or a rolling pin, until thin and translucent.

Shape the Ravioli

Cut the rolled dough into squares (about 3x3 inches). Place a small spoonful of filling in the center of each square. Moisten the edges with water, fold over the dough, and seal tightly to avoid any filling leakage.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon.

Serve

If using the sauce, heat it in a pan. Toss the ravioli lightly in the sauce, or serve with olive oil and garnish with fresh basil.

Enjoy your homemade pasta with your favorite sauce or just a drizzle of olive oil!

Pro Tips

For extra flavor, consider adding garlic to your sauce or sautéing the spinach with garlic before mixing it with the ricotta.

Make-Ahead and Freezing

If you want to enjoy homemade ravioli on a busy weeknight, consider making the dough and filling a day ahead of time. Store the uncooked filling in an airtight container in the refrigerator, and let the dough rest covered at room temperature. You can also freeze the assembled ravioli; lay them in a single layer on a baking sheet to freeze before transferring them to a freezer bag. This way, they'll stay separate and can be cooked directly from frozen—just add a minute or two to the cooking time.

When reheating, if you're working with frozen ravioli, be sure not to thaw them first. This could cause them to become mushy. Plunge them straight into boiling water, and increase your cooking time to around 5-6 minutes. Once cooked, you can toss them directly in warm sauce or serve them with a simple drizzle of olive oil.

Variations and Dietary Swaps

Feel free to customize your ravioli filling! For a meatier option, you could substitute half of the ricotta with cooked ground beef or Italian sausage. Alternatively, for a vegetarian flavor boost, add sautéed mushrooms or sun-dried tomatoes. If you’re looking for a dairy-free version, swap the ricotta for a plant-based cheese alternative and use nutritional yeast to replicate that savory flavor.

You can also infuse different herbs and spices into the dough or the filling to suit your taste. Adding fresh herbs like basil or parsley to the filling can enhance its freshness. In contrast, a hint of lemon zest can brighten the overall flavor. The possibilities are endless, allowing you to create a unique dish that suits your preferences.

Questions About Recipes

→ Can I make the pasta dough ahead of time?

Yes, you can make the dough a day in advance. Just refrigerate it wrapped in plastic wrap.

→ What can I substitute for ricotta cheese?

You can use cottage cheese, but make sure to blend it until smooth for the best texture.

→ How can I freeze the ravioli?

Place the uncooked ravioli in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container for storage.

→ What sauce goes best with this ravioli?

A simple marinara or olive oil with garlic works wonderfully, but feel free to get creative!