Homemade Spinach Ricotta Ravioli + Sauce Guide

Ready to dive into a truly rewarding kitchen adventure? There’s nothing quite like the taste of fresh, homemade ravioli, especially when they’re generously filled with a creamy, vibrant spinach ricotta mixture. Forget the store-bought stuff; making pasta from scratch might sound intimidating, but it's totally achievable and incredibly satisfying. This recipe will guide you through every step, from kneading a silky smooth dough to creating perfectly plump spinach and ricotta ravioli, and even pairing them with a trio of delectable sauces. Get ready to impress your taste buds and your loved ones with a meal that’s truly made with love, right in your own kitchen. Let's get cooking!

Ingredients

• For the Pasta Dough (Egg-Free Option)
• 2 cups (240g) all-purpose flour, plus more for dusting
• ½ cup (120ml) warm water (or more, as needed)
• ½ teaspoon salt
• Optional: 1-2 tablespoons semolina wheat pasta flour for dusting
• For the Spinach Ricotta Filling
• 10 oz (about 280g) fresh spinach, or 10 oz frozen chopped spinach, thawed and squeezed dry
• 15 oz (425g) whole milk ricotta cheese, drained
• ½ cup (50g) freshly grated Parmesan cheese (or Italian Parmesan cheese)
• ¼ teaspoon freshly grated nutmeg
• Salt and black pepper to taste

Directions

1. 1 Make the Dough
2. Mix: On a clean work surface, pile the all-purpose flour and salt. Make a well in the center. Pour about half of the warm water into the well.
3. Knead: Gradually incorporate the flour from the sides into the water using your fingertips or a fork. Add more water, a tablespoon at a time, until a shaggy dough forms. Bring the dough together and knead for 8-10 minutes until it's smooth, elastic, and no longer sticky. It should bounce back slightly when poked.
4. Rest: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the dough easier to roll.
5. 2 Prepare the Filling
6. Wilt Spinach: If using fresh spinach, wash it thoroughly. In a large pan, sauté the spinach over medium heat for 3-5 minutes until completely wilted. If using frozen chopped spinach, thaw it completely.
7. Drain Fully: Regardless of fresh or frozen, place the wilted spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is crucial to prevent a watery filling that could burst your ravioli. Finely chop the squeezed spinach.
8. Mix: In a medium bowl, combine the drained ricotta cheese, chopped spinach, freshly grated Parmesan, nutmeg, salt, and pepper. Mix until well combined. Taste and adjust seasoning as needed.
9. 3 Roll & Assemble Ravioli
10. Prep: Divide the rested dough into 4 equal pieces. Keep the pieces you're not working with covered to prevent them from drying out. Lightly dust your work surface and dough with flour or semolina.
11. Roll (Pasta Machine): Flatten one piece of dough into a rectangle. Pass it through a pasta machine on the widest setting. Fold the dough in thirds, flatten, and pass it through again. Repeat this 2-3 times. Continue passing the dough through progressively narrower settings until you reach your desired thickness (usually setting 6 or 7 for most machines). You want it thin enough to see your hand through it, but not so thin it tears.
12. Roll (Rolling Pin): If using a rolling pin, roll the dough as thinly as possible into a long rectangle, about 1/16th of an inch thick.
13. Fill: Lay one pasta sheet on a lightly floured surface. Place small spoonfuls (about 1 teaspoon) of the spinach ricotta filling about 1 inch apart down the center of the pasta sheet.
14. Seal Techniques:
    1. Fold Over: Lightly brush the edges of the pasta sheet around the filling with a little water. Fold the other half of the pasta sheet over the filling, aligning the edges.
    2. Second Sheet: Alternatively, lay a second identical pasta sheet over the top of the first, covering the filling.
15. Seal: Gently press around each mound of filling to remove any air pockets and seal the two layers of pasta together. Use a ravioli cutter, pastry wheel, or a knife to cut individual ravioli. You can use a fork to crimp the edges further for a decorative seal and extra security.
16. Rest: Place the finished ravioli on a lightly floured or semolina-dusted baking sheet, ensuring they don't touch. Let them rest for 15-30 minutes to dry slightly, which helps prevent them from sticking or bursting during cooking.
17. 4 Cook the Ravioli
18. Boil: Bring a large pot of generously salted water to a rolling boil.
19. Cook: Gently add the ravioli to the boiling water, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and are tender yet still have a slight bite (al dente). Fresh ravioli cooks very quickly!
20. Drain: Use a slotted spoon or spider to carefully remove the cooked ravioli from the water.
21. 5 Sauce Pairings
22. Brown Butter Sage Sauce Ingredients
    1. ½ cup (1 stick) unsalted butter
    2. 15-20 fresh sage leaves
    3. Salt and black pepper to taste
    4. Optional: Freshly grated Parmesan for serving
23. Brown Butter Sage Sauce Step-by-Step Instructions
    1. In a large skillet, melt the butter over medium heat.
    2. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves are crispy. Be careful not to burn it!
    3. Season with salt and pepper. Toss the cooked ravioli directly into the sauce. Serve immediately with extra Parmesan, if desired.
24. Quick Classic Tomato Sauce Ingredients
    1. 1 tablespoon olive oil
    2. 2 cloves garlic, minced
    3. 1 (14.5 oz) can crushed tomatoes
    4. ½ teaspoon dried oregano
    5. Pinch of red pepper flakes (optional)
    6. Salt and black pepper to taste
    7. Fresh basil for garnish
25. Quick Classic Tomato Sauce Step-by-Step Instructions
    1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant (do not brown).
    2. Stir in crushed tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld.
    3. Season with salt and pepper. Toss the cooked ravioli with the sauce and garnish with fresh basil.
26. Lemon Ricotta Cream Sauce Ingredients
    1. 1 cup (240ml) heavy cream
    2. ½ cup (120g) whole milk ricotta cheese
    3. Zest of 1 lemon
    4. 2 tablespoons fresh lemon juice
    5. 2 tablespoons freshly grated Parmesan cheese
    6. Salt and black pepper to taste
    7. Optional: Fresh parsley for garnish
27. Lemon Ricotta Cream Sauce Step-by-Step Instructions
    1. In a large skillet, combine heavy cream, ricotta cheese, lemon zest, and lemon juice. Heat over medium-low heat, whisking until smooth and warm. Do not boil.
    2. Stir in Parmesan cheese until melted and incorporated.
    3. Season with salt and pepper. Toss the cooked ravioli gently into the creamy sauce. Garnish with fresh parsley, if desired.