Spinach Ricotta Ravioli are a true classic. Perfectly al dente pasta filled with decadent creamy cheese. Perfect for a lazy Sunday or date night in!
Channeling our inner Italian grandma today for these Spinach Ricotta Ravioli. Each bite is perfectly tender and al dente, with a warm and creamy filling studded with spinach. It’s the perfect balance of decadent and fresh.
Homemade ravioli is easier than you might think! It can be on the table in one hour and requires no special equipment!
Reasons to love this recipe!
- A fun at-home cooking project that’s perfect for date night and family night alike.
- Can be made dairy free and gluten free.
- No special equipment required!
- Choose your own sauce to mix up the flavors again and again!
Ingredients and Substitutions:
- Your favorite pasta dough – I used this easy gluten free recipe.
- Egg – for a wash to help seal the filling into the ravioli and in the filling to help it bind together.
- Ricotta – traditional dairy ricotta and vegan ricotta both work well here. I used this vegan ricotta recipe.
- Spinach – use either frozen thawed, or sautéed fresh.
- Parmesan – traditional dairy or vegan.
- Nutmeg – adds traditional flavor to the filling.
- Salt and pepper
How to make ravioli:
Make your pasta dough: use your favorite pasta recipe or this gluten free version. You can make the dough up to 3 days in advance, and store it tightly wrapped in the fridge.
Divide and roll: Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece pf parchment and gently wrap the three remaining pieces in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
Cut the ravioli: Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
Fill the ravioli: Stir together the filling ingredients. Take one round of pasta dough and place a heaping teaspoon of filling in the center. Brush egg wash around the edge and top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
Cook: Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.
This ravioli is best eaten immediately!
Instead of storing cooked pasta, freeze filled, and uncooked, ravioli for up to 3 months.
Cook from frozen, adding 1 minute to the cook time, if needed.
What sauce to serve with spinach ravioli?
Spinach and ricotta ravioli go well with almost any pasta sauce!
- Pictured here the ravioli are served with olive oil, fresh lemon juice, parmesan and parsley. A simple and delicious sauce that lets the flavor of the ravioli shine!
- Use you favorite marinara sauce – homemade or store-bought.
- Or in a similar vein, this roasted red pepper sauce.
- Try browned butter (or vegan butter!) and fresh sage leaves.
- And a cream sauce is delicious!
Can this be made gluten free and dairy free?
Yes! This recipe is incredibly versatile. Use traditional pasta dough, or this gluten free pasta. Make the filling with regular dairy ricotta and parmesan or use vegan swaps! I used this vegan almond ricotta and store-bought vegan parmesan cheese.
Do I Need Any Special Equipment?
You won’t need any special equipment to make gluten free ravioli! No mixer, no pasta roller, nada!
Chances are, you already have everything you need to make ravioli tonight!
You need a bowl to mix the dough in with some old fashioned elbow grease. A rolling pin is helpful, but you can also use a wine bottle! Biscuit cutters help make perfectly round ravioli, but you can also cut them out with a pizza wheel or a sharp knife.
More Italian favorites!
- Gluten Free Olive Bread
- The Best Vegan Bolognese
- Vegan Pasta Primavera
- Vegan Affogato
- Italian Balsamic Vegetable Soup
Spinach Ricotta Ravioli are a true classic. Perfectly al dente pasta filled with decadent creamy cheese. Perfect for a lazy Sunday or date night in! This flexible recipe can be made with traditional or gluten free pasta dough and with regular, or dairy free cheeses.
- One batch gluten free pasta dough, or your favorite pasta recipe
- 1 cup ricotta, or Vegan Almond Ricotta
- 10 ounces frozen spinach, thawed and drained well
- 2 eggs, divided
- ½ cup grated parmesan
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- Shape your pasta dough into a ball and cut into quarters. Place one quarter on a lightly floured piece of parchment. Wrap the three remaining gently in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
- Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
- Stir together the ricotta, spinach, one egg, parmesan, nutmeg, salt and pepper together in a bowl.
- Take one round of pasta dough and place a heaping teaspoon of ricotta and spinach filling in the center. Whisk an egg in a small bowl, and brush it around the exposed edge. Top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
- Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.
Spinach: You can also use 10 ounces of fresh spinach. Sauté or blanch before adding it to the filling.
Parmesan: can substitute dairy free parmesan.
- Serving Size: ⅙th recipe (calculated with gluten free pasta and dairy filling. No sauce.)
- Calories: 273
- Sugar: 0g
- Sodium: 853mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 204mg
Keywords: Nutmeg, pasta, parmesan, Italian, vegetarian, dairy free, gluten free,