Handmade Spinach + Ricotta Ravioli
Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian
Serves: 2-4
  • 4 Eggs
  • 2½ Cups All-Purpose Flour, extra for dusting
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon salt
  • 1 Tablespoon water (use as needed)
  • 1 Cup Ricotta Cheese
  • ¼ cup parmesan grated parmesan cheese
  • ½ Cup Fresh Baby Spinach
  • Salt and Pepper to Taste
  • Italian Herbs such as basil, oregano + parsley for garnish
  1. For The Dough:
  2. On a large, clean surface place the flour and create a well in the middle.
  3. Add the eggs, oil, salt and water to the well.
  4. Beat the mixture with a fork to break up slowing pulling in the flour and then use your hands to knead together.
  5. Form the dough into a smooth ball.
  6. Wrap tightly in plastic wrap and set aside for at least 30 minutes.
  7. For the Ravioli:
  8. In a medium skillet heat one tablespoon of EVOO over medium heat.
  9. Saute spinach until tender.
  10. Squeeze all the moisture out of the spinach.
  11. In a small bowl mix together ricotta, parmesan, egg, cooked spinach and salt and pepper. Set aside in a cool place or fridge.
  12. Unwrap pasta dough and place on large clean flat surface with a dusting of flour.
  13. Using a pasta rolling pin, roll to about ¼-1/8 inch thick.
  14. Place a tablespoon of the cheese mixture about 3 inches apart for as long as your dough leads you.
  15. Fold or place a second piece of pasta dough over and use a pasta cutter to cut your Ravioli shapes.
  16. Once you are done cutting and preparing your raviolis, boil a large put of water heavily salted.
  17. Boil the pasta for 2-4 minutes until cooked al dente.
  18. Serve with your favorite sauce or browned butter.
Recipe by Chocolate and Lace at https://www.chocolateandlace-usa.com/handmade-spinach-ricotta-ravioli/