Homemade Spinach and Ricotta Ravioli Filling Recipe

I've tested this filling more times than I can count (as you can see above). Whole egg, just a yolk, no egg, different ratios of spinach to ricotta, fresh and frozen spinach. Plenty of versions looked great but were too creamy to hold up inside pasta, or not the right ratio of spinach to cheese.

This particular version is where I landed, and I've stayed! It's balanced, flavorful, and forgiving enough to adjust the proportions to your own taste. Serve these ravioli with a classic Italian tomato sauce, a brown butter and sage sauce, or, honestly, just a glug of good olive oil seasoned with garlic and a generous sprinkle of aged Grana Padano DOP or Parmesan cheese.

If you enjoy this recipe, you might also want to try my lobster and shrimp ravioli with tomato cream sauce or handmade tortellini Bolognese (both are way easier than you think).

Why This Recipe Works

• I've learned this recipe from the best Italian home cooks I know (Anna (Luca's mamma), her sister Zia Linda, Zia Gloria (Luca's papà's sister), and their daughter and son-in-law Rosella and Luca. These are real recipes from my Italian family here in the Veneto and Abruzzo, and every one of them is an amazing cook in their own right.
• Mascarpone adds extra creaminess without making it runny. I first used mascarpone in my lobster ravioli filling, then spotted it on the ingredient list of Italian-made Rana spinach and ricotta ravioli (the one produced in Italy, not the American version). It adds body and richness that ricotta alone can't achieve, and keeps the filling from weeping liquid during cooking.
• Blistered garlic adds depth you can't identify. One very, very small clove, fried golden in EVOO, then mashed into a paste. It's there for flavor, not for a garlic-forward bite. You won't taste "garlic" in the filling, but it adds extra gusto flavor without knowing what it is.
• No egg in the filling means you control the texture. Many recipes call for adding an egg as a binder, and that's ok. But this filling doesn't need one because the strained ricotta and mascarpone hold everything together while keeping the filling creamy and never rubbery. (If you skip straining the ricotta, you'll need to add an egg to compensate for the extra moisture.)
• Whole nutmeg, freshly grated. Ten quick bursts on a Microplane. Pre-ground nutmeg loses the majority of its aromatic compounds within months of milling, while whole nutmeg holds its oils for years. The difference in a delicate filling like this is real. Freshly grated adds warmth you can't quite place, while pre-ground tastes flat and dusty by comparison.
• The spinach gets sauteed dry, not just squeezed. After thawing and chopping frozen spinach, I saute it in a dry skillet over medium-high heat until there are no traces of water on the bottom of the pan. This extra step prevents soggy ravioli filling.
• You can use my traditional 00-flour egg pasta dough, or this semolina egg pasta dough, or a half-and-half semolina and 00 flour pasta dough, or make it spring green with this spinach egg pasta dough recipe!

What Is Spinach and Ricotta Ravioli?

Spinach and ricotta ravioli is one of the most traditional filled pastas across Northern Italy (and Italy in general). 00 Fresh egg pasta dough (or semolina varieties) is rolled thin, filled with a mixture of strained ricotta, cooked spinach, and aged hard cheese like Grana Padano or Parmigiano-Reggiano, and a grating of fresh nutmeg, then sealed and cooked in salted boiling water.

The filling varies by family and region. Some add egg, egg yolk, while some don't. Some use only Parmigiano, others (like us) prefer the sweeter, nuttier Grana Padano, while others prefer Pecorino.

In parts of Emilia-Romagna, the same filling goes inside tortelli rather than ravioli. Every version is a little different and may include aromatics or seasonings, and that's what makes cooking your own so great!

Why You'll Love This Spinach and Ricotta Ravioli

• The filling comes together in about 15 minutes (not counting ricotta straining time). Here in Italy, ricotta is typically sold either in bulk at the cheese counter or in plastic tubs with a built-in straining basket that sits about an inch above the bottom, so the excess liquid drains away from the cheese on its own. By the time you open it, the ricotta is already nicely drained. Most ricotta sold in the US comes in tubs without a raised strainer, which is why straining is such a critical step for this recipe.
• No egg in the filling. Sturdy, creamy, and never rubbery.
• Customizable: Adjust spinach, cheese, and garlic to your taste.
• Vegetarian ravioli recipe is freezer-friendly for meal prep.
• Links to five of my different homemade egg pasta dough options so you can choose the texture (and color) you want.
• Tested repeatedly with both fresh and frozen spinach, eggs vs no eggs, varying ricotta and parmesan amounts, and different cheese ratios. This is the version we like best (Anna's recipe with a couple of flavor boosters)!

Spinach and Ricotta Ravioli Ingredients

For the Spinach and Ricotta Filling

• Ricotta cheese (strained) forms the creamy base. Straining is essential: wrap it in cheesecloth and suspend it over a bowl in the fridge for several hours (or overnight) to pull out excess moisture. Wet ricotta is the number one reason homemade ravioli fillings turn runny. If you skip straining, add one egg to bind the filling, but the texture will be slightly different.
• Mascarpone cheese (optional but highly recommended) adds silky richness and body without thinning the filling. I started using mascarpone in ravioli fillings when developing my lobster ravioli recipe, then later found it listed in the ingredients of Italian-made Rana spinach and ricotta ravioli. It's not traditional to Anna's version, but it's a worthwhile addition.
• Aged Grana Padano DOP (or Parmigiano-Reggiano) brings savory, nutty depth. Grate it finely so it integrates fully. Don't pack it into the measuring cup.
• Frozen Spinach is what most Italians I know use for this filled pasta, because it's easier and more convenient than fresh (especially when fresh spinach isn't in season). Thaw it partially, chop it, then saute it in a dry skillet to cook off the water. If using fresh spinach, you'll need about 1 ½ pounds (680g) to yield roughly the same cooked amount as 14 ounces of frozen (fresh spinach loses about 90% of its volume when cooked).
• One small garlic clove, blistered in EVOO is my own addition. Fry the whole clove in about a teaspoon of extra virgin olive oil over medium heat until golden brown on both sides, then mash it into a paste with the back of a knife. This technique mellows the raw sharpness completely. The garlic adds a layer of flavor you won't be able to identify, but you'd miss if it weren't there. Anna doesn't use garlic in hers, and most Italians don't. It's my spin.
• Whole nutmeg, freshly grated at about 10 quick bursts on a Microplane grater. This is a classic Italian filling ingredient. The amount here adds warmth without being discernible as nutmeg. Do not substitute pre-ground nutmeg. The flavor is not the same.
• Sea salt and freshly cracked black pepper to taste.

For Serving

• One recipe classic Italian tomato sauce (or your favorite pasta sauce...*See below for more sauce options)
• Freshly grated Grana Padano or Parmigiano-Reggiano for finishing

See recipe card for quantities.

How to Make the Spinach and Ricotta Ravioli Filling

The filling comes together quickly once your ricotta is strained and your spinach is prepped. Straining the ricotta is the step that takes the longest (a few hours to overnight), but it's also the step that matters most. Skip it, and your filling will be watery.

Step 1. Strain the ricotta in cheesecloth suspended over a bowl in the refrigerator for several hours or overnight. The longer the better. You want it thick and scoopable, not wet or pourable. Add it to a medium-sized mixing bowl.

Step 2. Prep the spinach. Partially thaw frozen spinach until you can cut through it with a knife a few times to get a rough chop. Add it to the bowl of a food processor and pulse to desired size (or chop by hand using a chef's knife).

Transfer it to a dry skillet over medium-high heat and saute, stirring, until you see absolutely no moisture remaining on the bottom of the pan. Let it cool to room temperature.

Step 3. Make the garlic paste. Heat about a teaspoon of EVOO in a small skillet over medium heat. Add the whole garlic clove and fry until blistered and golden brown on both sides. Transfer the clove to a cutting board and use the back of a knife to mash it into a smooth paste.

Step 4. Combine the filling. In a large mixing bowl, add the strained ricotta, mascarpone (if using), finely grated Grana Padano, salt, pepper, and freshly grated nutmeg (10-15 quick bursts on a Microplane is plenty). Mix with a spatula until smooth and well combined. Fold in the garlic paste and the cooled spinach. Taste and adjust seasonings. Cover and refrigerate until ready to use.

How to Fill and Assemble Ravioli

The steps below show me making spinach and ricotta ravioli using various types of pasta dough as the base (i.e., 00 Flour pasta dough and beautiful green spinach pasta dough).

I also show you various folding techniques, including Anna's traditional mezzaluna-shaped Easter spinach and ricotta ravioli, hand-cut squares and circles, plus circles and squares using pasta stamps for a more uniform look.

This allows you to decide what's easiest, or best suits your needs or skill level. The point is, don't worry so much about what the ravioli looks like. Instead, prioritize not overstuffing them with filling and ensuring you remove any air bubbles before sealing them. Make them more rustic like Anna, or more "perfect" looking if that's more your style!

How to Shape Spinach & Ricotta Ravioli (Mezzaluna Ravioli for Easter)

Step 5. Make the pasta and roll it out to your desired thickness using a pasta machine or rolling pin. For ravioli specifically, I use setting #6 or #7 on my Marcato Atlas. When held up to light, you should be able to see a faint silhouette of your hand through the dough, but it shouldn't be transparent. If you're making ravioli for the first time, cook a couple of test ravioli at different thicknesses before committing the whole batch.

Step 6. Place about 1 tablespoon of filling onto the pasta sheet, spacing the mounds about 2 inches apart. Keep a small bowl of water nearby. If needed, brush water lightly around each mound using your finger or a pastry brush. This can help the two layers of pasta adhere, but I usually don't need to do this when using a homemade 00 flour pasta dough.

Step 7. Fold the pasta over (or lay a second sheet on top) and gently press around each mound of filling, working from the filling outward toward the edges. This is where you push out trapped air. Air pockets are the enemy. They expand during cooking and cause the ravioli to burst open in the boiling water.

Step 8. Cut into your desired shape using a sharp knife, fluted pasta wheel, round cookie cutter, or ravioli stamp. Press the edges firmly to make sure they're fully sealed. If using a fork, crimp around the open edges. Transfer to a semolina-dusted, parchment-lined baking sheet as you work.

Do not let the ravioli overlap or touch each other, or they will stick together. Keep them in a single layer. Allow to rest for 10-15 minutes before cooking, or pop them into the freezer for meal prep.

How to Shape Square Spinach & Ricotta Ravioli Photos

FYI, the images below are from a separate spinach and ricotta ravioli experiment (also without egg) using ricotta cheese that hadn't been strained and no egg, which ends up giving you ravioli that tastes really good, but has a texture that's too runny and not a pleasure to eat. But you'll find these photos useful for seeing another folding technique.

What Sauce Goes with Spinach and Ricotta Ravioli?

How to Use Fresh Spinach for This Spinach and Ricotta Ravioli Filling

This recipe calls for using frozen spinach, which is what I use most often and what most Italian home cooks I know reach for when making filled pasta. It's already blanched during processing, so all you need to do is thaw it and sauté it in a dry skillet to remove the water (no squeezing required).

If using fresh spinach, baby spinach is the way to go. No woody stems to pick through! If you prefer fresh spinach, you have two options.

Option 1: Sauté Method (Faster)

Wash roughly 1.5 pounds (680g) of fresh spinach and shake off the excess water. Working in batches if needed, add the spinach directly to the same skillet you fried the garlic clove in, set over medium heat. Toss and stir until fully wilted, then increase the heat to medium-high and cook, stirring often to prevent the spinach from sticking to the bottom of the pan.

Once no more traces of liquid remain, transfer it to a bowl or plate and let it cool completely to room temperature. Chop it by hand with a knife or pulse it a few times in a food processor. No blanching, no ice bath. This is the faster method and saves you a step.

Option 2: Blanch and Shock Method

Bring a large pot of water to a boil. Add the fresh spinach and blanch for about 60 seconds, just until wilted and bright green. Immediately transfer it to a bowl of ice water to stop the cooking and lock in the color.

Once cooled, squeeze it with your hands to remove as much water as possible (or press it into a fine-mesh strainer, or through a clean towel or cheesecloth), then sauté it over medium-high heat in a dry skillet to cook off any remaining moisture.

Remove the dry spinach to a cutting board or food processor to chop it before adding it to the cheese mixture. This method preserves the brightest green color, which only matters if you want to see vivid green flecks of spinach in the filling.

Whichever method you use, the goal is the same: the spinach must be completely dry before it goes into the filling. Any residual water can make the filling too runny and/or weaken the integrity of the pasta from the inside out.

Equipment

• Pasta machine (I use the Marcato Atlas 150 in Italy and my Imperia in the States) for rolling even, consistently thin sheets. A KitchenAid pasta roller attachment also works well. No pasta machine? A rolling pin and some arm power will get you there 😉.
• Fine-mesh sieve, cheesecloth, or a clean linen towel for straining ricotta
• Microplane grater for grating whole nutmeg (and/or a block of Grana Padano or Parmesan if you're not using pre-grated cheese).
• Fluted pasta wheel, ravioli stamp, or cookie cutter for shaping. A sharp paring knife works too for simple squares. If you own a ravioli mold or press, it'll speed up the process and produce uniform shapes.
• Parchment-lined baking sheet dusted with semolina flour for holding finished ravioli and for freezing them on the tray for meal prep.

How to Store and Freeze Homemade Spinach and Ricotta Ravioli

Same-day cooking:

Keep assembled ravioli on a semolina-dusted, parchment-lined baking sheet in the refrigerator until you're ready to cook. Use within a few hours. Filled pasta with a wet filling like ricotta shouldn't sit in the fridge much longer than that, especially if the pasta is on the thinner side, as the moisture from the filling will begin to soften and weaken the pasta dough.

Freezing (the best option for make-ahead):

Place assembled ravioli in a single layer on a semolina-dusted, parchment-lined baking sheet, making sure none of them overlap or touch. Freeze until completely solid (about 1 to 2 hours), then transfer the frozen ravioli to an airtight freezer bag or container.

Store in the freezer for up to 2 to 3 months. Cook directly from frozen in salted boiling water, adding about 30 seconds to 1 minute of extra cooking time. No thawing needed.

Refrigerating (my least favorite option):

Place on a semolina-dusted tray, cover with a clean tea towel, and refrigerate for up to 1 day. I don't love this method for spinach and ricotta ravioli because the filling's moisture can seep into thin pasta and weaken the dough or the seal, making them prone to tearing during cooking.

If your dough is rolled to #6 on an Atlas Marcato, you'll probably be fine. Rolled thinner to #7? Freeze them instead. I just don't take the chance.

Cooked leftovers:

Store in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to prevent the pasta from going soggy. Reheat gently in a skillet with a splash of sauce or EVOO. Last resort, reheat it in the microwave in short intervals.