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Spinach and Ricotta Ravioli

Kristine Czak Messig

For Dinner ( Pasta, Italian )


Published on

40 minutes to prepare and 5 minutes to cook

Serves 4


This recipe is delicious. There's nothing better than home-made pasta. It is a little time consuming but well worth the effort.


300 grams fresh ricotta cheese (from the deli)
30 grams grated parmesan cheese
25 grams finely chopped spinach (frozen)
1 free range egg
salt and pepper


1. Make the pasta dough recipe. While the dough is resting, prepare filling ingredients.
2. Mix the ricotta cheese with the parmesan cheese.
3. Defrost the frozen chopped spinach and squeeze out any excess liquid. Add to cheese mixture.
4. Add the egg and salt and pepper to taste. Mix well. Set aside.
5. Roll out the pasta to desired thickness. (I find it easier to use a pasta machine. You can get the proper Italian one or the cheap ones from department stores are just as good.)
6. Cut the dough into rectangular strips about 5cm by 10cm. Place a small teaspoon of the ricotta and spinach mixture onto on half of the strip. Seal the pasta by brushing some warm water around the cheese filling. Then fold and press the two halves together making sure there are no holes or air around the filling.
7. Place onto a floured plate or tray until ready to cook.
8. Boil a large pot of water and add 1 tablespoon of salt. Add the ravioli, one at time. Depending on your pot size, you might like to cook them in two batches. When the ravioli come to the boil and float to the top they are ready. It should only take 2-3 minutes.
9. Remove the ravioli with a slotted spoon and add to a bowl. To stop the ravioli from sticking, add a little butter or olive oil and gently stir.
10. Serve with a home-made pasta sauce and a sprinkling of parmesan. Serve immediately and enjoy!


I don't make my ravioli into any fancy shapes, it's not worth the time as it tastes great no matter what. I prefer the 'rustic' look :)


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