Ravioli with spinach and ricotta


A simple recipe to make delicious homemade ravioli filled with ricotta and spinach! A nice activity to do with some friends as it takes a bit of time, but it’s definitely worth it! You can also try different stuffings.

Ravioli with spinach and ricotta

Homemade ravioli recipe
Servings 40 ravioli
Prep Time 1 hour
Cook Time 25 minutes


  • Ravioli mould
  • Blender



  • 150 g flour all purpose flour
  • 150 g semolina can be replaced with flour if you don't have any
  • 3 eggs
  • 1 tsp salt
  • 1 tbsp olive oil
  • corn starch


  • 500 g spinach
  • 150 g ricotta
  • 1 clove of garlic
  • 20 g butter
  • 30 g pine nuts
  • 40 g parmigiano
  • 1 tsp nutmeg powder
  • pepper


Preparation of the dough

  • In a bowl, mix the flour, wheat semolina, salt and oil.
  • Add the eggs one by one and mix each time.
  • Flour your hands and form a ball. If you have a little trouble forming the ball, you can add a little bit of water. Leave to stand for 30 minutes in the floured bowl, covered with a damp cloth.

Preparation of the stuffing

  • Wash the spinach
  • Finely chop the garlic and fry it in a little butter.
  • Then add the spinach and stir for 3/4 minutes until the spinach is tender.
  • In a blender, blend the spinach with a tablespoon of oil or the remaining butter that you have previously melted. Gradually add the ricotta and blend gradually. Finally, add the pine nuts, parmesan, nutmeg, and pepper and blend.

Ravioli making

  • Cut the dough into 4 pieces. Flour the work surface and the rolling pin with cornstarch. You can either spread the dough directly on a floured wooden worktop or on floured baking paper.
  • Spread the dough very, very thinly, it must be transparent. Then, using a ravioli tin (or a large glass or a round cutter), cut the dough into discs. Collect the remaining pieces of dough to form a new ball of dough.
  • Place a disc of dough on the mould. Put a little stuffing in the centre (spreading it rather in the direction of the fold), brush the edges of the disc with water (or egg yolk) to weld them well, then close the mould and press.
  • Do the same with all the discs! Be careful not to let the dough dry, it is better to do them while your dough is fresh. The ideal is to do it with 2 or more people to be quicker!
  • Cook the ravioli for 8 minutes in a pot of boiling water (you probably won't be able to cook your 40 ravioli all at once so do it in several times :)).
    You can taste one ravioli to check the cooking time, which depends on the thickness of your dough.
  • Serve with parmesan shavings, fresh basil, or a butter and sage sauce.


A few ideas:
You can change the stuffing. or the ingredients of the dough. For example, you could make the dough with whole wheat flour. 
Some ideas of stuffing below :
– ceps / porcini – mushrooms and sour cream
– pumpkin (or other squash) and ricotta
– tomatoes and mozzarella
Course: Main Course
Cuisine: Italian
Keyword: pasta

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