Romantic Spinach Ricotta Ravioli

Name: Romantic Spinach 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 tablespoon olive oil; 1 cup ricotta cheese; 1 cup fresh spinach, cooked and chopped; 1/4 cup grated Parmesan cheese; 1 egg yolk; Salt and pepper to taste; 4 tablespoons unsalted butter; 6 fresh sage leaves; Salt and pepper to taste

Highlighted under: Baking & Desserts

I absolutely adore making these Romantic Spinach Ricotta Ravioli. The combination of creamy ricotta and fresh spinach creates a heavenly filling that bursts with flavor. I find that making the pasta from scratch elevates the dish, and it’s a great way to spend an afternoon in the kitchen. Each mouthful is a delightful experience, perfect for impressing someone special. With the right technique and a dash of love, you can create a homemade pasta that will make any dinner feel extraordinary.

Created by

Marianne Hughes

Last updated on 2026-01-10T12:58:22.638Z

When I first attempted to make ravioli, I was intimidated by the idea of homemade pasta. However, I discovered that with a bit of practice and the right flour-to-water ratio, it becomes quite manageable. The joy of rolling the dough and filling each pasta square with my spinach and ricotta mixture brings me back to the basics of cooking, allowing me to appreciate the process as much as the end result.

This recipe truly shines when paired with a simple butter and sage sauce. I learned that letting the sauce simmer allows the flavors to meld beautifully, enhancing the taste of the ravioli. Each bite transports me to a cozy Italian kitchen, making it a favorite for romantic dinners at home.

        What You'll Love About This Dish
        Delicate handmade pasta with a tender bite
Creamy spinach and ricotta filling for a flavor explosion
Perfectly paired with a sage-infused butter sauce

      

Mastering Pasta Dough

The dough for your ravioli is crucial for achieving that tender bite characteristic of handmade pasta. When combining flour and eggs, I recommend using '00' flour if available, as it provides a silkier texture. Kneading the dough until smooth takes about 10 minutes, but don't rush this step; it helps develop the gluten that gives the pasta its structure. After resting, you’ll notice it’s easier to roll out, so embrace this step for better results.

Make sure to keep your work surface and rolling pin floured to prevent sticking. When rolling out the dough, aim for a thickness of about 1/16 inch. If you can see your hand through the dough, it's perfect! Thin pasta will cook more evenly, allowing for that delightful texture. It’s best to work in batches, keeping the unused dough covered to prevent it from drying out.

Creating the Perfect Filling

The filling for these ravioli is where flavor truly comes alive. Use fresh spinach and make sure to squeeze out excess moisture after cooking it, as too much water can lead to soggy ravioli. Ricotta adds creaminess, while the egg yolk binds everything together, ensuring your filling maintains its shape during cooking. For a variation, consider adding some nutmeg, which complements the spinach beautifully.

If you're pressed for time, store-bought ricotta and pre-washed spinach can cut down preparation time significantly. However, I highly recommend taking the time to chop and cook fresh spinach to elevate the flavor profile of your filling. Additionally, you might substitute ricotta with goat cheese for a tangy twist or cottage cheese for a lower-fat option, although it will change the texture slightly.

Ingredients

Gather these fresh and simple ingredients to create your ravioli:

For the Pasta Dough

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

For the Filling

1 cup ricotta cheese
1 cup fresh spinach, cooked and chopped
1/4 cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste

For the Sauce

4 tablespoons unsalted butter
6 fresh sage leaves
Salt and pepper to taste

These simple ingredients will lead you to a remarkable homemade dish.

Instructions

Follow these easy steps to prepare an unforgettable ravioli meal:

Make the Dough

In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix together ricotta, cooked spinach, Parmesan cheese, and egg yolk. Season with salt and pepper to taste. Set aside.

Roll the Dough

After the dough has rested, divide it into manageable portions. Roll out each portion thinly with a pasta machine or rolling pin. Cut into squares, about 3 inches per side.

Fill the Ravioli

Place a teaspoon of filling in the center of each square. Moisten the edges with water, fold over, and press to seal. Make sure to remove any air bubbles.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon.

Prepare the Sauce

In a pan, melt butter over medium heat. Add sage leaves and cook until butter is golden and fragrant. Season with salt and pepper.

Serve

Toss the ravioli gently in the sage butter sauce. Serve immediately, garnished with extra Parmesan cheese if desired.

The ravioli can be made ahead of time and frozen if needed, just remember to thaw before cooking.

Pro Tips

For extra flavor, consider adding nutmeg to the ricotta filling or incorporating other herbs like basil and thyme.

Cooking Techniques

When boiling your ravioli, ensure that the water is at a rolling boil before adding them. This helps them to cook evenly and prevents them from sticking together. Cook in batches to avoid overcrowding the pot; about 6-8 ravioli at a time is ideal. They are ready when they float to the surface, typically within 3-4 minutes. If you want a more robust flavor, try adding a pinch of salt to the boiling water.

To achieve that beautiful sage butter sauce, keep an eye on the butter as it melts. You want it to turn a golden brown, which indicates it's ready to be infused with sage. Cook the sage leaves until they become crispy, imparting their flavor into the sauce. This finishes with a nutty aroma that pairs perfectly with the ravioli. If you find your sauce to be too buttery, a squeeze of lemon juice can brighten the flavors.

Storage and Serving Suggestions

If you're making the ravioli ahead of time, they can be refrigerated for up to 24 hours before cooking. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. They can be cooked directly from frozen, just add an extra minute or two to the cooking time. This makes them a great option for meal prep or special occasions.

When serving your ravioli, a sprinkle of toasted pine nuts or a side of sautéed vegetables can enhance the dish significantly. For a special touch, consider finishing with freshly grated Parmesan or a drizzle of high-quality olive oil. Pair your dish with a light salad or a glass of crisp white wine for a delightful dining experience.

Questions About Recipes

→ Can I make the pasta ahead of time?

Yes, you can prepare the dough and keep it wrapped in the fridge for up to 24 hours before rolling it out.

→ What should I do if my dough is too sticky?

If the dough is sticky, gradually add a little more flour while kneading until you achieve the right consistency.

→ Can I use frozen spinach for the filling?

Absolutely, just make sure it’s fully thawed and drained of excess moisture before mixing it with the ricotta.

→ How can I reheat leftover ravioli?

Reheat in a pan with a bit of water or sauce over medium heat until warmed through. You can also microwave them briefly.