Spinach and Ricotta Ravioli

Name: Spinach and Ricotta Ravioli
Total time: 1 h 13 min
Yield: 4 servings
Ingredients: 300 g 00 flour; 3 piece Egg; 1 piece Egg yolks; 1 tbsp Extra-virgin olive oil; 15 ml Water; 60 g Parmesan; 400 g fresh spinach; 350 g ricotta cheese; 1 pinch Nutmeg; 0.5 tsp Salt; 1 pinch Ground black pepper; 3 l Water; 1.5 tsp Salt; 80 g Unsalted butter; 8 leaf sage

1 hr 13 min · 55 min active · makes ~4.4 l · Easy

Handmade spinach and ricotta ravioli, accented with sage and finished with a snowfall of grated Parmesan.

See more →

Spinach and Ricotta Ravioli

Handmade spinach and ricotta ravioli, accented with sage and finished with a snowfall of grated Parmesan.

See more →

TOTAL TIME

1 hr 13 min

ACTIVE TIME

55 min

QUANTITY

~4.4 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/21

Ingredients

0/13 gathered · 4 servings

300g

3piece

1piece

1tbsp

as needed

60g

400g

350g

1pinch

2tsp

1pinch

80g

8leaf

#	Quantity	Notes	State
1	300g	—	—
2	3piece	—	—
3	1piece	—	—
4	1tbsp	—	—
5	as needed	—	—
6	60g	—	—
7	400g	—	—
8	350g	—	—
9	1pinch	—	—
10	2tsp	—	—
11	1pinch	—	—
12	80g	—	—
13	8leaf	—	—

Tools

23 items

Serveware

1 item

Procedure

46 steps

1 of 46

Tip the 00 flour into the large mixing bowl and make a well in the middle.

00 flour · 300 g

⏱ 10s

Result00 flour

2 of 46

Crack the eggs into the well, discarding the shells.

Egg · 3 piece

⏱ 20s

Result00 flour and egg

3 of 46

Add the egg yolk.

Egg yolks · 1 piece

⏱ 5s

Result00 flour and egg and egg yolks

4 of 46

Add the olive oil.

Extra-virgin olive oil · 1 tbsp

⏱ 5s

Result00 flour and egg mixture

5 of 46

Add 15 ml of water.

Water · 15 ml

⏱ 5s

Result00 flour and egg mixture

6 of 46

Beat the eggs with the fork, drawing in the flour from the sides, until a shaggy dough forms.

⏱ 1 min 30s

ResultShaggy pasta dough

7 of 46

Turn the dough out onto the work surface.

Shaggy pasta dough · step 6

⏱ 10s

ResultShaggy pasta dough

8 of 46

Knead for about 10 minutes, until smooth and elastic.

⏱ 10 min

ResultSmooth pasta dough

9 of 46

Wrap the dough tightly in cling film.

⏱ 15s

10 of 46

Leave the dough to rest for 30 minutes.

⏱ 30 min

ResultRested pasta dough

11 of 46

Lay the Parmesan on the chopping board.

Parmesan · 60 g

⏱ 5s

ResultParmesan

12 of 46

Grate the Parmesan finely into the small bowl.

Parmesan · step 11

⏱ 1 min

ResultGrated parmesanused in step 24

13 of 46

Put the spinach in the colander.

Fresh spinach · 400 g

⏱ 5s

ResultFresh spinach

14 of 46

Rinse the spinach under cold running water.

⏱ 40s

ResultRinsed spinach

15 of 46

Put the spinach, still wet, in the large pan.

Rinsed spinach · step 14

⏱ 10s

ResultRinsed spinach

16 of 46

Cook over a medium heat for about 3 minutes, turning with tongs, until wilted.

⏱ 3 min

ResultWilted spinach

17 of 46

Tip the spinach back into the colander.

Wilted spinach · step 16

⏱ 10s

ResultWilted spinach

18 of 46

Leave it to cool for 5 minutes.

⏱ 5 min

ResultCooled wilted spinach

19 of 46

Wrap the spinach in the clean tea towel, wring out as much water as you can over the sink, and put it on the chopping board.

⏱ 1 min

ResultSqueezed spinach

20 of 46

Rinse the spinach water away down the sink.

⏱ 5s

21 of 46

Chop the spinach finely.

⏱ 1 min

ResultChopped squeezed spinach

22 of 46

Put the spinach in the medium bowl.

Chopped squeezed spinach · step 21

⏱ 10s

ResultChopped squeezed spinach

23 of 46

Add the ricotta.

Ricotta cheese · 350 g

⏱ 10s

ResultSpinach and ricotta

24 of 46

Add 50 g of the Parmesan, keeping the rest for serving.

Grated parmesan · step 12

⏱ 5s

ResultSpinach, ricotta and parmesanused in step 48

25 of 46

Grate in a pinch of nutmeg.

Nutmeg · 1 pinch

⏱ 10s

ResultFilling with nutmeg

26 of 46

Add half a teaspoon of salt.

Salt · 0.5 tsp

⏱ 5s

ResultSalted filling

27 of 46

Add a pinch of black pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeasoned filling

28 of 46

Mix everything together with the fork.

⏱ 30s

ResultSpinach and ricotta fillingused in step 31

29 of 46

Unwrap the rested dough.

⏱ 10s

ResultUnwrapped pasta dough

30 of 46

Cut the dough in half and roll each half into a thin sheet about 1 mm thick and 60 × 15 cm.

⏱ 10 min

ResultThin pasta sheets

31 of 46

Put heaped teaspoons of filling in two rows along one sheet, about 4 cm apart.

Spinach and ricotta filling · step 28

⏱ 2 min

ResultPasta sheet with filling

32 of 46

Lay the second pasta sheet over the filling, press out the air round each mound, then cut between them into squares.

⏱ 5 min

ResultFilled ravioliused in step 34

33 of 46

Line the baking tray with baking paper.

⏱ 20s

34 of 46

Lay the ravioli on the lined tray, not touching.

Filled ravioli · step 32

⏱ 1 min

ResultFilled ravioliused in step 42

35 of 46

Pour 3 litres of water into the large stockpot.

Water · 3 l

⏱ 20s

ResultWater

36 of 46

Add the remaining 1½ tsp of salt.

Salt · 1.5 tsp

⏱ 5s

ResultSalted water

37 of 46

Bring to the boil over a high heat.

⏱ 10 min

ResultBoiling salted water

38 of 46

Put the butter in the large frying pan.

Unsalted butter · 80 g

⏱ 5s

ResultUnsalted butter

39 of 46

Melt over a medium heat until it foams.

⏱ 1 min 30s

ResultMelted butter

40 of 46

Add the sage leaves.

Sage · 8 leaf

⏱ 5s

ResultMelted butter and sage

41 of 46

Fry for about a minute, until the leaves crisp and the butter turns nut-brown, then take the pan off the heat.

⏱ 1 min

ResultSage butter

42 of 46

Slide the ravioli into the boiling water.

Filled ravioli · step 34

⏱ 20s

ResultRavioli in boiling water

43 of 46

Boil gently for about 3 minutes, until they float.

⏱ 3 min

ResultCooked ravioli

44 of 46

Lift the ravioli out with the slotted spoon into the sage butter.

Cooked ravioli · step 43

⏱ 40s

ResultRavioli in sage butter

45 of 46

Pour away the cooking water.

Ravioli cooking water · step 44

⏱ 10s

46 of 46

Toss gently with tongs to coat.

⏱ 30s

ResultButtered ravioli

Total Time1 hr 13 min

#	Product	Action
1	300 g	Tip the 00 flour into the large mixing bowl and make a well in the middle.⏱ 10sResult00 flour
2	3 piece	Crack the eggs into the well, discarding the shells.⏱ 20sResult00 flour and egg
3	1 piece	Add the egg yolk.⏱ 5sResult00 flour and egg and egg yolks
4	1 tbsp	Add the olive oil.⏱ 5sResult00 flour and egg mixture
5	15 ml	Add 15 ml of water.⏱ 5sResult00 flour and egg mixture
6	—	Beat the eggs with the fork, drawing in the flour from the sides, until a shaggy dough forms.⏱ 1 min 30sResultShaggy pasta dough
7	Shaggy pasta doughstep 6	Turn the dough out onto the work surface.⏱ 10sResultShaggy pasta dough
8	—	Knead for about 10 minutes, until smooth and elastic.⏱ 10 minResultSmooth pasta dough
9	—	Wrap the dough tightly in cling film.⏱ 15s
10	—	Leave the dough to rest for 30 minutes.⏱ 30 minResultRested pasta dough
11	60 g	Lay the Parmesan on the chopping board.⏱ 5sResultParmesan
12	Parmesanstep 11	Grate the Parmesan finely into the small bowl.⏱ 1 minResultGrated parmesanused in step 24
13	400 g	Put the spinach in the colander.⏱ 5sResultFresh spinach
14	—	Rinse the spinach under cold running water.⏱ 40sResultRinsed spinach
15	Rinsed spinachstep 14	Put the spinach, still wet, in the large pan.⏱ 10sResultRinsed spinach
16	—	Cook over a medium heat for about 3 minutes, turning with tongs, until wilted.⏱ 3 minResultWilted spinach
17	Wilted spinachstep 16	Tip the spinach back into the colander.⏱ 10sResultWilted spinach
18	—	Leave it to cool for 5 minutes.⏱ 5 minResultCooled wilted spinach
19	—	Wrap the spinach in the clean tea towel, wring out as much water as you can over the sink, and put it on the chopping board.⏱ 1 minResultSqueezed spinach
20	—	Rinse the spinach water away down the sink.⏱ 5s
21	—	Chop the spinach finely.⏱ 1 minResultChopped squeezed spinach
22	Chopped squeezed spinachstep 21	Put the spinach in the medium bowl.⏱ 10sResultChopped squeezed spinach
23	350 g	Add the ricotta.⏱ 10sResultSpinach and ricotta
24	Grated parmesanstep 12	Add 50 g of the Parmesan, keeping the rest for serving.⏱ 5sResultSpinach, ricotta and parmesanused in step 48
25	1 pinch	Grate in a pinch of nutmeg.⏱ 10sResultFilling with nutmeg
26	0.5 tsp	Add half a teaspoon of salt.⏱ 5sResultSalted filling
27	1 pinch	Add a pinch of black pepper.⏱ 5sResultSeasoned filling
28	—	Mix everything together with the fork.⏱ 30sResultSpinach and ricotta fillingused in step 31
29	—	Unwrap the rested dough.⏱ 10sResultUnwrapped pasta dough
30	—	Cut the dough in half and roll each half into a thin sheet about 1 mm thick and 60 × 15 cm.⏱ 10 minResultThin pasta sheets
31	Spinach and ricotta fillingstep 28	Put heaped teaspoons of filling in two rows along one sheet, about 4 cm apart.⏱ 2 minResultPasta sheet with filling
32	—	Lay the second pasta sheet over the filling, press out the air round each mound, then cut between them into squares.⏱ 5 minResultFilled ravioliused in step 34
33	—	Line the baking tray with baking paper.⏱ 20s
34	Filled raviolistep 32	Lay the ravioli on the lined tray, not touching.⏱ 1 minResultFilled ravioliused in step 42
35	3 l	Pour 3 litres of water into the large stockpot.⏱ 20sResultWater
36	1.5 tsp	Add the remaining 1½ tsp of salt.⏱ 5sResultSalted water
37	—	Bring to the boil over a high heat.⏱ 10 minResultBoiling salted water
38	80 g	Put the butter in the large frying pan.⏱ 5sResultUnsalted butter
39	—	Melt over a medium heat until it foams.⏱ 1 min 30sResultMelted butter
40	8 leaf	Add the sage leaves.⏱ 5sResultMelted butter and sage
41	—	Fry for about a minute, until the leaves crisp and the butter turns nut-brown, then take the pan off the heat.⏱ 1 minResultSage butter
42	Filled raviolistep 34	Slide the ravioli into the boiling water.⏱ 20sResultRavioli in boiling water
43	—	Boil gently for about 3 minutes, until they float.⏱ 3 minResultCooked ravioli
44	Cooked raviolistep 43	Lift the ravioli out with the slotted spoon into the sage butter.⏱ 40sResultRavioli in sage butter
45	Ravioli cooking waterstep 44	Pour away the cooking water.⏱ 10s
46	—	Toss gently with tongs to coat.⏱ 30sResultButtered ravioli
Total Time		1 hr 13 min

Serving

Divide the ravioli between 4 plates and spoon the sage butter over.
Scatter the remaining Parmesan over and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	752kcal
	31g
	41g
	22g
	65g
	1g
	4g
	1,689mg

Ingredients0/13

Tools0/21

Recipe

Spinach and Ricotta Ravioli

Handmade spinach and ricotta ravioli, accented with sage and finished with a snowfall of grated Parmesan.

What you’ll doYou will knead and rest an egg pasta dough, then fill thin sheets with spinach, ricotta, Parmesan and nutmeg and cut them into ravioli. They are boiled briefly and tossed in nut-brown sage butter with more Parmesan.

Serves4

Total1 hr 13 min

LevelMedium

Ingredients

00 flour300 g
Egg3 piece
Egg yolks1 piece
Extra-virgin olive oil1 tbsp
Wateras needed
Parmesan60 g
Fresh spinach400 g
Ricotta cheese350 g
Nutmeg1 pinch
Salt2 tsp
Ground black pepper1 pinch
Unsalted butter80 g
Sage8 leaf

Tools

Kitchen counterSpoonTongsLarge stockpotRolling pinLarge mixing bowlTea towelLarge frying panLarge panChef's knifeMicroplane zesterMedium bowlCling filmSlotted spoonBaking trayColanderGraterBaking paperLarge flat plateForkChopping boardSmall bowlMicroplane

Method

Tip the 00 flour into the large mixing bowl and make a well in the middle.

10sLarge mixing bowl00 flour · 300 g

Crack the eggs into the well, discarding the shells.

20sLarge mixing bowlEgg · 3 piece

Add the egg yolk.

5sLarge mixing bowlEgg yolks · 1 piece

Add the olive oil.

5sLarge mixing bowlExtra-virgin olive oil · 1 tbsp

Add 15 ml of water.

5sLarge mixing bowlWater · 15 ml

Beat the eggs with the fork, drawing in the flour from the sides, until a shaggy dough forms.

1 min 30sLarge mixing bowl, Fork

Turn the dough out onto the work surface.

10sKitchen counterShaggy pasta dough · step 6

Knead for about 10 minutes, until smooth and elastic.

10 minKitchen counter

Wrap the dough tightly in cling film.

15sKitchen counter, Cling film

Leave the dough to rest for 30 minutes.

30 minKitchen counter

Lay the Parmesan on the chopping board.

5sChopping boardParmesan · 60 g

Grate the Parmesan finely into the small bowl.

Result · Grated parmesan · used in step 24

1 minSmall bowl, GraterParmesan · step 11

Put the spinach in the colander.

5sColanderFresh spinach · 400 g

Rinse the spinach under cold running water.

40sColander

Put the spinach, still wet, in the large pan.

10sLarge panRinsed spinach · step 14

Cook over a medium heat for about 3 minutes, turning with tongs, until wilted.

3 minLarge pan, Tongs

Tip the spinach back into the colander.

10sColander, TongsWilted spinach · step 16

Leave it to cool for 5 minutes.

5 minColander

Wrap the spinach in the clean tea towel, wring out as much water as you can over the sink, and put it on the chopping board.

1 minChopping board, Tea towel

Rinse the spinach water away down the sink.

5sColander

Chop the spinach finely.

1 minChopping board, Chefs knife

Put the spinach in the medium bowl.

10sMedium bowlChopped squeezed spinach · step 21

Add the ricotta.

10sMedium bowlRicotta cheese · 350 g

Add 50 g of the Parmesan, keeping the rest for serving.

Result · Spinach, ricotta and parmesan · used in step 48

5sMedium bowlGrated parmesan · step 12

Grate in a pinch of nutmeg.

10sMedium bowl, MicroplaneNutmeg · 1 pinch

Add half a teaspoon of salt.

5sMedium bowlSalt · 0.5 tsp

Add a pinch of black pepper.

5sMedium bowlGround black pepper · 1 pinch

Mix everything together with the fork.

Result · Spinach and ricotta filling · used in step 31

30sMedium bowl, Fork

Unwrap the rested dough.

10sKitchen counter, Cling film

Cut the dough in half and roll each half into a thin sheet about 1 mm thick and 60 × 15 cm.

10 minKitchen counter, Rolling pin, Chefs knife

Put heaped teaspoons of filling in two rows along one sheet, about 4 cm apart.

2 minKitchen counter, SpoonSpinach and ricotta filling · step 28

Lay the second pasta sheet over the filling, press out the air round each mound, then cut between them into squares.

Result · Filled ravioli · used in step 34

5 minKitchen counter, Chefs knife

Line the baking tray with baking paper.

20sBaking tray, Baking paper

Lay the ravioli on the lined tray, not touching.

Result · Filled ravioli · used in step 42

1 minBaking trayFilled ravioli · step 32

Pour 3 litres of water into the large stockpot.

20sLarge stockpotWater · 3 l

Add the remaining 1½ tsp of salt.

5sLarge stockpotSalt · 1.5 tsp

Bring to the boil over a high heat.

10 minLarge stockpot

Put the butter in the large frying pan.

5sLarge frying panUnsalted butter · 80 g

Melt over a medium heat until it foams.

1 min 30sLarge frying pan

Add the sage leaves.

5sLarge frying panSage · 8 leaf

Fry for about a minute, until the leaves crisp and the butter turns nut-brown, then take the pan off the heat.

1 minLarge frying pan

Slide the ravioli into the boiling water.

20sLarge stockpotFilled ravioli · step 34

Boil gently for about 3 minutes, until they float.

3 minLarge stockpot

Lift the ravioli out with the slotted spoon into the sage butter.

40sLarge frying pan, Slotted spoonCooked ravioli · step 43

Pour away the cooking water.

10sLarge stockpotRavioli cooking water · step 44

Toss gently with tongs to coat.

30sLarge frying pan, Tongs

Divide the ravioli between 4 plates and spoon the sage butter over. → Into 4 equal portions

40sLarge flat plate, Tongs, SpoonButtered ravioli · step 46

Scatter the remaining Parmesan over and serve.

Result · Spinach and Ricotta Ravioli

10sLarge flat plateParmesan to serve · step 24

Printed 7 October 2026