Spinach and Ricotta Stuffed Ravioli.

Here’s a delicious Spinach and Ricotta Stuffed Ravioli recipe—homemade pasta with a creamy, flavorful filling. I’ll give a version that works whether you make the pasta from scratch or use store-bought sheets.

Spinach and Ricotta Stuffed Ravioli

Serves: 4

Ingredients

For the filling:

1 cup ricotta cheese
1 cup fresh spinach, sautéed and chopped (or frozen, thawed & drained)
¼ cup grated Parmesan cheese
1 egg yolk
¼ tsp nutmeg (optional, for warmth)
Salt & pepper to taste

For the pasta:

2 cups all-purpose flour
3 large eggs
Pinch of salt
(Or 1 package fresh pasta sheets if using store-bought)

For the sauce (optional):

2 tbsp butter
Fresh sage leaves or 1 cup tomato sauce
Parmesan for serving

Instructions

1️⃣ Prepare the filling

Sauté spinach in a small pan with a little olive oil until wilted (or thaw frozen spinach).
Let it cool, then squeeze out excess moisture.
In a bowl, mix ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Set aside.

2️⃣ Make the pasta (if doing from scratch)

Place flour on a clean surface, make a well in the center, and crack eggs into it.
Mix gradually, knead 8–10 minutes until smooth.
Wrap in plastic wrap, rest 30 minutes.
Roll dough thin (~1/16 inch) into sheets.

3️⃣ Assemble the ravioli

Place teaspoon-sized mounds of filling ~1 inch apart on one pasta sheet.
Brush a little water around each mound.
Lay another pasta sheet on top and press around the filling to seal.
Cut between mounds with a knife or ravioli cutter.
Press edges with a fork to ensure they are sealed.

4️⃣ Cook the ravioli

Bring salted water to a boil.
Cook ravioli 3–4 minutes or until they float to the surface.
Drain carefully.

5️⃣ Serve

Toss with melted butter and sage, or serve with tomato sauce.
Sprinkle extra Parmesan on top.

Tips

Prevent soggy filling: Make sure spinach is well-drained.
Sealing ravioli: Use a little water or egg wash on edges to prevent leakage.
Freeze for later: Freeze uncooked ravioli on a tray, then transfer to a bag—cook straight from freezer.

If you want, I can also give a shortcut version using store-bought wonton wrappers that tastes almost as good as homemade but takes half the time. Do you want me to give that version?