Ravioli with Ricotta and Spinach

I thought I’d make ravioli from scratch — after all, if my son can do it I should be able to follow suit.

Ravoli with Ricotta and Spinach


  • 14 ounces fresh spinach
  • 1/4 cup ricotta cheese
  • 1 egg
  • 1/2 cup parmesan cheese, grated
  • Pinch of nutmeg
  • Salt & pepper to taste
For the pasta
  • 1 1/2 cups flour
  • 3 eggs
1.  Wash the spinach several times to make sure it’s clean
2.  Place approximately 1/4 cup of water in a saucepan and add the spinach to it. Cover the saucepan and cook the spinach until tender.
3.  Drain the spinach and squeeze out as much of the water as you can
4.  Chop finely and transfer the spinach to a medium sized bowl

5.  Combine the chopped spinach with the ricotta, egg, Parmesan cheese and nutmeg then season with salt and pepper. Cover and set aside.

6.  To make the pasta, place the flour in the center of a clean smooth work surface. Make a well in the middle. Break the eggs into the well and add a pinch of salt.
7.  Start beating the eggs with a fork gradually drawing the flour from the inside walls of the well. As the the paste thickens, continue mixing with your hands. (Be careful or the eggs will spill all over the place.)
8. Incorporate as much flour as possible until the mixture forms a mass. It will be slightly lumpy. If it sticks to your hand, add a little more flour. Set the dough aside and clean the work surface making sure it’s dry so you can work on it again.
Dough for Ravioli Pasta

9. Lightly flour the dry work surface. Knead the dough for about 10 minutes or until the dough is smooth and elastic.

10. Divide the dough in half. Flour a rolling pin and the work surface. Pat one of the dough halves into a disk and begin rolling it out into a flat circle. It should be rolled to about 1/8 of an inch. Do the same with the second half of the dough making it the same size.

11. Then, using a fluted pastry cutter, make round or square ravioli pieces. Add a small teaspoon of filing to each of the pieces. Cover with another piece of the same sized dough and press gently to expel any air pockets. (Note: if they don’t stick together, use a small bit of water to get them to stick together.)

12. Place the ravioli on a lightly floured surface and allow it to dry for at least 30 minutes. Turn the ravioli and let the other side dry.

Uncooked Homemade Ravioli

Bring a large pot of salted water to boiling. Add the ravioli to the boiling water. Stir gently to prevent them from sticking. They will be cooked in about 4-5 minutes. Note: Make sure the water boils again before you start the counting process or you will get “almost” cooked ravioli.

Drain the ravioli and serve in individual plates with your favorite sauce. I used a Blue Cheese sauce. The sauce was a little thick because I didn’t allow the cheese to melt all the way so I could have that added flavor.

Homemade Ravioli with Bleu Cheese Sauce


Helpful hints:

  • Before taking all the ravioli out of the water and assuming they’re cooked, take ONE out and taste it.
  •  Although my dough looked pretty thin, I could have rolled it a little bit longer to make it thinner.
  • Use eggs that are room temperature
  • The dough in this recipe makes about 13-15 ravioli. There was plenty of filling left to have the dough recipe tripled.

(The original recipe was found in the book called Vegetarian by Barnes & Noble. I made a few changes to that recipe.)

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