Spinach and Ricotta Ravioli: A Complete Guide to Making, Cooking, and Pairing This Delicious Dish.

introduction : Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli—it’s more than just a dish; it’s a story passed down through generations, a recipe that’s as much about the memories made around the table as it is about the flavors. Hi, I’m Megan. At thirty, I’ve come to realize that cooking is more than something I do—it’s a part of who I am.

Growing up in northern Montana, food was always a language we spoke when words fell short. My grandmother, with her rolling pin in hand, made magic in the kitchen. I’d watch her, small and wide-eyed, as she created meals filled with love, history, and soul. It was there, in that one-room kitchen, that I learned that the best meals are those that bring people together.

Now, after years of travel and collecting stories from all corners of the country, I’ve come to understand that the simple beauty of Spinach and Ricotta Ravioli lies not only in its creamy filling and delicate dough, but in the connection it creates. It’s a dish that invites you to slow down, savor each bite, and share a moment with loved ones. So, let’s make this dish together—and continue the story.

In my kitchen, making ravioli is never just about preparing a meal—it’s about creating an experience. The act of filling the pasta, sealing each delicate pocket, and then sharing it at the table is an opportunity to connect with others in a way that goes beyond words. It’s this personal touch that makes Spinach and Ricotta Ravioli so special. So, let’s dive into the art of making this beloved dish from scratch!

Recipe Description for Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli is a classic Italian dish that combines the earthy flavor of spinach with the creamy richness of ricotta cheese, all wrapped in soft, homemade pasta dough. This dish is a celebration of tradition and simplicity—each bite delivering a perfect balance of savory, creamy, and slightly nutty flavors. Whether served with a simple butter sauce, a rich tomato sauce, or even a fresh pesto, Spinach and Ricotta Ravioli is sure to impress and satisfy at any dinner table.

Spinach and Ricotta Ravioli: A Complete Guide to Making, Cooking, and Pairing This Delicious Dish.

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Spinach and Ricotta Ravioli is a classic Italian dish that combines the earthy flavor of spinach with the creamy richness of ricotta cheese, all wrapped in soft, homemade pasta dough. This dish is a celebration of tradition and simplicity—each bite delivering a perfect balance of savory, creamy, and slightly nutty flavors.

• Author: MEGAN
• Prep Time: 1 hour
• Cook Time: 15 min
• Total Time: 1h 15
• Category: Main Course
• Cuisine: italian

Ingredients

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For the Filling:

• Fresh Spinach

• Ricotta Cheese

• Parmigiano Reggiano

• Nutmeg

For the Pasta Dough:

• 00 Flour

• Eggs

• Semolina Flour

For Cooking and Serving:

• Butter

• Parmesan Cheese

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Instructions

Instructions

Spinach Ricotta Filling

• Wash the spinach and wilt in a skillet over medium heat. There’s no need to add any extra water.
  8 ounces fresh spinach
• Cool and squeeze out excess moisture.
• Chop spinach finely.
• Combine chopped spinach with the remaining filling ingredients.
  1 pound fresh ricotta

  4 ounces finely grated Parmigiano Reggiano

  1 egg

  ¼ – ½ teaspoon ground nutmeg

  1 teaspoon salt
• Cover and refrigerate until ready to use.

Notes

1. If using measuring cups be sure to stir the flour and then spoon it in without packing the flour down.

Top Tips

 

1. Prepare by decluttering your work surface and ensuring you have space to work.
    
2. Drain the ricotta.
    
3.  Take a look at my  recipe for some extra hints.
    
4. Be sure to gently smooth out the air bubbles out using your fingers. 
    
5. Avoid the Spinach Ricotta Ravioli from sticking to the baking sheet or each other by lining with parchment paper and dust with semolina flour. 
    
6. Uncooked ravioli can be frozen for up to two months. Arrange on parchment paper lined baking sheets in a single layer and freeze until solid. When frozen, bag into zip lock freezer bags. Cook from frozen. Frozen ravioli will take 1 or 2 minutes longer to cook. Taste to check.

For more information, read the post above.

Nutrition

• Serving Size: 5 people

Ingredients for Spinach and Ricotta Ravioli

The beauty of Spinach and Ricotta Ravioli lies in its simplicity. With just a few ingredients, you can create a dish that’s not only delicious but also filled with flavor and history. Here’s a list of what you’ll need to make this delicious dish:

Essential Ingredients for the Filling:

• Fresh Spinach: Opt for fresh spinach to give your ravioli a vibrant green color and earthy flavor. You can also use Swiss chard or collard greens for a variation, but spinach is traditional and works beautifully.
• Ricotta Cheese: This creamy cheese is the heart of the filling, providing richness and a smooth texture. Always go for fresh ricotta, and if possible, try to get it from a local cheesemaker.
• Nutmeg: A pinch of freshly grated nutmeg adds warmth and complexity to the filling, elevating the dish with a subtle, aromatic note.
• Parmigiano Reggiano: A bit of this aged cheese goes a long way in adding a savory depth to your ravioli filling. It’s sharp and nutty, perfectly complementing the creamy ricotta.

For the Pasta Dough:

• 00 Flour: This finely milled flour is the best choice for making delicate, smooth pasta dough. It ensures the ravioli has a silky texture once cooked.
• Eggs: Eggs act as the binder for the dough, giving it richness and elasticity.
• Semolina Flour: This is used for dusting and preventing the ravioli from sticking to your work surface while you shape them.

For Cooking and Serving:

• Butter: Use unsalted butter to create a simple, flavorful sauce that complements the ravioli perfectly.
• Parmesan Cheese: Freshly grated Parmesan adds a finishing touch to your ravioli, bringing out all the delicate flavors of the filling.

With these fresh and simple ingredients, you’re on your way to creating homemade ravioli that will have everyone coming back for seconds.

Step-by-Step Guide to Making Spinach and Ricotta Ravioli

Making Spinach and Ricotta Ravioli from scratch is a rewarding experience, and while it might seem a bit intimidating at first, with the right steps, anyone can master it. The beauty of this dish lies in the process itself—filling, sealing, and cooking the ravioli is a chance to create something truly special. Here’s a detailed, step-by-step guide to help you make Spinach and Ricotta Ravioli from scratch.

1. Preparing the Spinach and Ricotta Filling

Wilt the Spinach:
Start by washing the fresh spinach thoroughly to remove any dirt or grit. Then, in a large pan over medium heat, cook the spinach without adding any water. The natural moisture from the spinach leaves will be enough to wilt them. Stir occasionally until the spinach is soft and completely wilted. This should take about 3-5 minutes.

Squeeze out Excess Moisture:
Once the spinach has wilted, remove it from the heat and let it cool for a few minutes. Then, squeeze out any excess moisture using a clean kitchen towel or paper towels. It’s important to remove the water to prevent your ravioli from becoming soggy.

Chop the Spinach:
Once the spinach has cooled and the moisture has been removed, finely chop it. This ensures the spinach is evenly distributed throughout the filling and prevents any large clumps from forming.

Combine the Filling Ingredients:
In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmigiano Reggiano, and a pinch of freshly grated nutmeg. Stir everything together until the mixture is smooth and well incorporated. Taste the filling and adjust the seasoning with salt and pepper, if needed. Set the filling aside in the fridge to chill while you prepare the pasta dough.

Cooking and Serving Spinach and Ricotta Ravioli

After all the hard work that went into making your Spinach and Ricotta Ravioli, it’s finally time to cook and enjoy this delicious dish! Cooking ravioli is a quick process, but timing is key to ensure they are perfectly tender and flavorful. Here’s how to cook and serve your ravioli to perfection.

Boil the Ravioli:
Bring a large pot of salted water to a boil. For every pound of ravioli, use about 4-6 quarts of water to give them ample space to cook evenly. Salt the water generously, as it helps enhance the pasta’s flavor.

Add the Ravioli:
Once the water is boiling, gently drop the ravioli into the pot. Be careful not to overcrowd the pot. If you’re cooking a large batch, it’s best to cook the ravioli in batches so they cook evenly.

Cook Until They Float:
The ravioli will sink to the bottom initially. Once they float to the surface, let them cook for an additional 1-2 minutes. This usually takes around 3-4 minutes, depending on the size and thickness of your ravioli. Use a slotted spoon to remove the ravioli from the water, making sure to drain any excess water.

Drain the Ravioli:
Once you’ve removed the ravioli from the boiling water, place them gently on a plate lined with a paper towel to remove any excess water. Be careful not to tear or break them as they are quite delicate.

Making the Perfect Sauce for Spinach and Ricotta Ravioli

Now that your ravioli is cooked, it’s time to add the perfect sauce to complement the creamy spinach and ricotta filling. Here are some simple and delicious options to pair with your homemade ravioli.

Butter Sauce with Parmesan and Sage:
This classic, nutty butter sauce is a perfect match for Spinach and Ricotta Ravioli, letting the delicate flavors shine through.

1. Melt the Butter:
   In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. You can infuse the butter with fresh sage leaves or a little garlic for extra flavor. Let the butter cook until it turns golden brown, giving it a rich, nutty flavor.
2. Toss the Ravioli:
   Once the butter is browned and fragrant, add the cooked ravioli to the pan. Gently toss the ravioli in the butter to coat each piece evenly. Top with freshly grated Parmesan cheese, tossing once more to make sure the ravioli is fully coated in the butter sauce.

Serving the Ravioli

1. Plate the Ravioli:
   Once the ravioli is gently tossed in the sauce, it’s time to plate it. Carefully transfer the ravioli to a serving plate, arranging them neatly for a professional presentation. You can opt for a circular arrangement or place them in a straight row, depending on your style.
2. Garnish:
   For a beautiful finishing touch, sprinkle some freshly grated Parmesan cheese over the ravioli. You can also garnish with fresh herbs such as basil or parsley. If you made a Lemon Ricotta Ravioli, a light dusting of lemon zest would add a nice zing.
3. Serve Immediately:
   Spinach and Ricotta Ravioli is best enjoyed fresh while the pasta is tender and the sauce is warm. Serve it with a light, refreshing salad and a glass of wine for a delightful meal.

How to Cook Member’s Mark Spinach Ricotta Ravioli?

Quick Guide to Cooking Member’s Mark Ravioli

Member’s Mark spinach and ricotta ravioli is an easy and delicious option when you’re in need of a quick meal. Here’s how to prepare it to perfection:

1. Bring a large pot of salted water to a boil.
2. Add the frozen ravioli into the water, gently stirring to prevent them from sticking together.
3. Boil for about 4-5 minutes or until the ravioli rises to the surface, which means they are ready.
4. Drain and serve with your favorite sauce for a quick, comforting dish.

Tips for Enhancing Member’s Mark Spinach and Ricotta Ravioli

If you’re feeling adventurous and want a fresh variation, lemon ricotta ravioli is an excellent alternative. The bright citrus flavor pairs beautifully with the rich, creamy ricotta cheese, creating a delightful contrast to the traditional spinach filling.

Although Member’s Mark ravioli is flavorful on its own, there are a few simple ways to elevate the dish:

• Fresh Herbs: Add freshly chopped basil or parsley as a garnish. The bright herbs will add a fresh, aromatic contrast to the rich ravioli.
• Homemade Sauce: Instead of relying on store-bought options, make a rich garlic butter sauce or a fresh pesto. These homemade sauces will bring a gourmet touch to your meal, perfectly complementing the creamy ravioli ricotta cheese filling.
• Grated Cheese: Top the ravioli with freshly grated parmesan cheese for added depth and richness. The savory cheese pairs wonderfully with the creamy ricotta filling.

Homemade vs. Store-Bought Spinach and Ricotta Ravioli

Pros and Cons of Making Your Own Ravioli

Making spinach and ricotta ravioli from scratch allows you to customize the filling and pasta dough to your liking. It’s a fun and rewarding process but can be time-consuming. Here’s why you might choose homemade ravioli:

• Custom Fillings: You can get creative with the filling, adding ingredients like sun-dried tomatoes or mushrooms.
• Freshness: Fresh homemade pasta has a unique texture and flavor that’s hard to beat.

Why Store-Bought Ravioli Can Be Just As Good

Store-bought ravioli, like Member’s Mark, offers convenience and consistency without compromising on flavor. Here’s why store-bought ravioli is a great option:

• Quick Preparation: No need to spend hours making the dough and filling.
• Affordability: Store-bought ravioli is often more cost-effective than making it from scratch.

Conclusion

Spinach and ricotta ravioli is a delicious and versatile dish that’s easy to make and enjoy. Whether you choose to make it from scratch or go with a store-bought version, this dish offers endless opportunities for creativity. With the tips and recipes provided, you’ll be able to elevate your ravioli experience and enjoy it with a variety of sauces and sides.

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Frequently Asked Questions (FAQs) About Spinach and Ricotta Ravioli