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A ravioli cut in half with spinach ricotta filling.

Spinach Ricotta Ravioli

  • Author: Laurel
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free


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
  • 1/2 cup grated parmesan
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.
  2. 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.
  3. Stir together the ricotta, spinach, one egg, parmesan, nutmeg, salt and pepper together in a bowl.
  4. 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.
  5. 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: 1/6th 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,