Romantic Spinach and Ricotta Ravioli

Name: Romantic Spinach and Ricotta Ravioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
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, chopped; 1/4 cup grated Parmesan cheese; 1 egg yolk; Salt and pepper to taste; A pinch of nutmeg (optional); 4 tablespoons unsalted butter; 12 fresh sage leaves; Salt to taste; Grated Parmesan for serving

Highlighted under: Comfort Food

I love making ravioli from scratch, and this Romantic Spinach and Ricotta Ravioli has become a favorite in my kitchen. The combination of fresh spinach and creamy ricotta tucked inside homemade pasta is nothing short of heavenly. It’s a dish that not only impresses but also warms the heart. I enjoy pairing it with a simple sage butter sauce that enhances the flavors beautifully. This recipe has a special spot in my heart, perfect for cozy dinners with loved ones, celebration meals, or just a nurturing night in.

Created by

Megan Douglas

Last updated on 2026-01-05T23:40:16.391Z

When I first made these Romantic Spinach and Ricotta Ravioli, I was pleasantly surprised by how simple yet elegant they turned out. The key is to ensure the pasta dough is rolled thinly enough to encase the creamy filling without breaking. I found that using a mixture of freshly squeezed lemon juice and nutmeg in the ricotta added a delightful twist that keeps everyone asking for seconds.

Each time I prepare this dish, I remember that the beauty lies in the details. Kneading the dough thoroughly and allowing it to rest makes a big difference in texture. I also like to try different toppings, sometimes opting for a light tomato sauce instead of butter, depending on the mood or occasion. It never fails to impress!

        Why You'll Love This Recipe
        Delicate pasta that melts in your mouth
Fresh, vibrant flavors from the spinach and herbs
Perfectly balanced with a simple sage butter sauce

      

Crafting Homemade Pasta

Making pasta from scratch is an art that transforms simple ingredients into something extraordinary. When mixing the flour, salt, eggs, and olive oil, take your time incorporating the flour slowly to avoid a crumbly dough. The dough should feel slightly tacky but smooth. If it's too dry, add a drop of water; if too sticky, sprinkle a little more flour. Kneading for 8-10 minutes is key, as this develops the gluten, creating the perfect texture for your ravioli—delicate yet sturdy enough to withstand boiling.

Resting the dough is an essential step that shouldn’t be skipped. It relaxes the gluten, making the pasta easier to roll out. After 30 minutes, when you roll out the dough, aim for a thickness of about 1/16 inch, which will yield tender ravioli that cook evenly. Using a pasta machine ensures uniform thickness, but a rolling pin works well too. Dusting with flour helps prevent sticking, so don’t hesitate to flour your workspace frequently.

Understanding the Filling

The filling for these ravioli is where the flavor shines through. Fresh spinach offers vibrant color and a mild, earthy taste that complements the creamy ricotta. To prepare the spinach, blanch it briefly in boiling water, then cool it quickly in ice water to preserve its bright color and nutrients. Make sure to squeeze any excess moisture before mixing it with the other ingredients; otherwise, your filling might become watery and leak during cooking.

Incorporating a pinch of nutmeg into the ricotta mixture provides a subtle depth of flavor that enhances the overall dish. For those seeking a dairy-free option, silken tofu can be blended as a substitute for ricotta. Experimenting with different cheeses—like goat cheese or mozzarella—can also add excitement to the filling while maintaining that luscious, creamy texture. Just ensure that any cheese used melts well to prevent the filling from drying out.

Ingredients

For the Pasta

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, chopped
1/4 cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste
A pinch of nutmeg (optional)

For the Sauce

4 tablespoons unsalted butter
12 fresh sage leaves
Salt to taste
Grated Parmesan for serving

Instructions

Make the Dough

In a large bowl, combine the flour and salt. Create a well in the center, adding the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Prepare the Filling

In a separate bowl, combine the ricotta, chopped spinach, Parmesan, egg yolk, salt, pepper, and nutmeg. Mix well until fully combined.

Roll Out the Dough

Divide the rested dough into four portions. Roll each portion out thinly using a pasta machine or rolling pin to about 1/16 inch thick.

Form the Ravioli

Place small mounds of the filling, about 1 teaspoon each, spaced 2 inches apart on one sheet of pasta. Moisten the edges with water and cover with another sheet of pasta. Press around the filling to seal and cut into squares.

Cook the Ravioli

Bring a pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float. Remove with a slotted spoon and set aside.

Make the Sauce

In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter is brown and the leaves are crispy. Season with salt.

Serve

Toss the cooked ravioli in the sage butter sauce before serving. Top with additional Parmesan if desired.

Pro Tips

Make sure to roll the pasta thin
this will ensure the ravioli cook evenly and are tender. Additionally, experimenting with different herbs and spices in the filling can elevate the dish, such as adding a hint of garlic or lemon zest.

Cooking Tips for Perfect Ravioli

Cooking the ravioli in salted water is crucial. The water should be at a rolling boil—this helps the ravioli cook evenly and prevents them from sticking together. Keep in mind that they are done cooking when they float to the top, usually around 3-4 minutes. Remove them carefully with a slotted spoon to avoid breaking them; a gentle touch here does wonders. If cooking in batches, be sure not to overcrowd the pot, which can lower the water temperature and lead to uneven cooking.

Consider saving a bit of the pasta cooking water when draining the ravioli. This starchy water can be added to the sage butter sauce to help bind the sauce to the ravioli, creating a silkier finish. It also adjusts the sauce's consistency if it’s too thick, allowing for better coating over the delicate pasta.

Serving and Storing Ravioli

Serving the Romantic Spinach and Ricotta Ravioli is all about presentation and garnishing. Tossing the cooked ravioli in the sage butter sauce just before serving gives them a beautiful sheen and ensures they are well-coated. A sprinkle of freshly grated Parmesan adds not just flavor but visual appeal. If desired, a few extra crispy sage leaves on top can elevate the dish visually and intensify the herb’s aroma.

If you have leftovers, store the ravioli in an airtight container in the refrigerator for up to three days. To reheat, gently simmer in the sage butter sauce until warmed through, being careful not to overcook them. Alternatively, uncooked ravioli can be frozen for future meals. Lay them out on a baking sheet to freeze individually before transferring them to a zip-top bag. They can be cooked straight from frozen; just add an extra minute to the cooking time.

Questions About Recipes

→ Can I use store-bought pasta instead?

Yes, if you're short on time, store-bought fresh pasta can work well for this recipe.

→ How can I store leftover ravioli?

You can refrigerate the uncooked ravioli for up to two days or freeze them for longer storage. Just ensure they are spread out to prevent sticking.

→ What sauce pairs best with these ravioli?

While sage butter is classic, you can also enjoy them with marinara, Alfredo, or a light pesto.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and keep it in the fridge until you’re ready to make the ravioli.