Spinach Ricotta Ravioli
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Spinach ricotta ravioli is made by placing mounds of a filling - ricotta cheese, blanched and squeezed spinach, Parmesan, and egg - onto fresh pasta sheets, then sealing and cutting individual pieces.
Read more
Squeezing every drop of water from the blanched spinach is non-negotiable; wet filling loosens the seal and causes the ravioli to burst in boiling water. When pressing the top sheet down, working from the filling outward pushes trapped air to the edges, and a firm seal along the border keeps each piece intact during cooking. A quick boil of three to four minutes in salted water is all the thin pasta needs - overcooking turns it mushy. Tossing the cooked ravioli gently in melted butter lets the fat coat each piece without tearing the delicate dough, and the butter's richness rounds out the mild ricotta and earthy spinach.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch 180 g spinach in boiling water for about 30 seconds, just until wilted, then rinse in cold water.
Squeeze it several times by hand until no water drips, then chop it finely so the filling stays firm.
- 2Season
Combine 250 g ricotta, the chopped spinach, 50 g Parmesan, 1 egg, and part of the salt in a bowl.
Mix evenly without leaving large cheese lumps.
- 3Heat
Lay out one fresh pasta sheet from the 300 g portion and spoon the filling into small mounds with space between them.
Work before the pasta edges dry out, since dry dough seals poorly and can split in boiling water.
- 4Control
Brush a thin layer of water around each mound and along the pasta edges.
Cover with the second sheet, then press from around the filling outward to push out trapped air and make a tight seal.
- 5Control
Cut the ravioli along the sealed lines.
Add the remaining salt to boiling water, cook the ravioli over medium-high heat for 3 to 4 minutes, and lift them out as soon as they float.
- 6Finish
Melt 25 g butter in a pan over low heat until the foam settles.
Add the drained ravioli and turn them gently with a spoon so they are coated without tearing, then serve while warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fresh pasta seals around spinach-ricotta filling and three minutes in boiling water leads into browned butter.
- Finish cue
- Melt 25 g butter in a pan over low heat until the foam settles.
- Avoid this
- A quick boil of three to four minutes in salted water is all the thin pasta needs - overcooking turns it mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 7 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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