What sauce goes best with spinach and ricotta ravioli?

A classic Italian tomato sauce, brown butter and sage, or a light tomato cream sauce all pair beautifully. The best sauce complements the creamy filling without overwhelming it. For a lighter option, try garlic and olive oil with a squeeze of lemon.

How long do you cook fresh spinach and ricotta ravioli?

Fresh spinach and ricotta ravioli cook in about 2-5 minutes, depending on your pasta thickness, in gently boiling salted water. They’re done when they float to the surface. If cooking from frozen, add 30 seconds to 1 minute. Fresh filled pasta cooks much faster than dried, so watch closely and don’t walk away.

Do I need to drain ricotta before making ricotta ravioli filling?

Yes, straining ricotta is essential. Wrap it in cheesecloth, suspend over a bowl, and refrigerate for several hours or overnight. Excess moisture makes the filling runny and weakens the pasta during cooking. If you skip straining, you’ll need to add an egg to help bind the filling and compensate for the extra liquid, but the texture will be slightly different (more set and less creamy).

Can I make spinach and ricotta ravioli ahead of time?

Yes, and freezing is the best make-ahead method. Place assembled ricotta ravioli in a single layer on a semolina-dusted, parchment-lined sheet pan and freeze until solid (1 to 2 hours), then transfer to freezer bags. They’ll keep for up to 2 to 3 months. Cook directly from frozen with no thawing needed. Avoid refrigerating uncooked filled pasta with a ricotta-based filling overnight because the moisture will soften and weaken the pasta.

How do I freeze spinach and ricotta ravioli?

Flash freeze first, then store. Lay uncooked ravioli in a single layer on a semolina-dusted, parchment-lined baking sheet (no touching or overlapping) and freeze until solid. Transfer to airtight freezer bags or containers. This prevents them from clumping into an inseparable mass. Store for up to 2 to 3 months. Cook straight from frozen in salted boiling water.

How do I keep ricotta ravioli from opening while cooking?

Three things cause ricotta ravioli to burst: trapped air inside, weak seals, and a rolling boil that’s too aggressive. Press out all air when sealing by working from the center of each mound outward. Use water on the edges to help the pasta adhere. Seal firmly with your fingers or a fork. Cook in gently simmering (not violently boiling) salted water.

Can I use cottage cheese instead of ricotta in ravioli filling?

No, and I’d strongly advise against it. The taste, texture, and production process are completely different. Ricotta (meaning “recooked” in Italian) is made by reheating leftover whey and milk (or whey alone) from cheesemaking until fine, delicate curds form. You can also make ricotta at home by heating whole milk and cream with an acid like lemon juice or vinegar (recipe coming soon!) . Cottage cheese is made from milk curds that are cut, cooked, and rinsed, producing a lumpier, wetter, tangier cheese that doesn’t melt or become creamy the way ricotta does when heated. It would make a lumpy filling that won’t hold together in ravioli. Ricotta is also significantly lower in sodium if that’s a concern.

How many spinach and ricotta ravioli per serving?

Plan on about 6 to 8 medium-sized spinach and ricotta ravioli per person as a main course, or 4 to 5 as a primo (first course) if you’re serving it Italian-style before a second dish. This recipe yields enough to serve 4-5 people depending on the size of your cutter and how much filling you use per piece.

Homemade Spinach and Ricotta Ravioli Filling Recipe

Name: Homemade Spinach and Ricotta Ravioli Filling Recipe
Prep time: 1 h 31 min
Cook time: 4 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 heaping cup ricotta cheese (8.8 ounces), strained (250g)*see notes for straining instructions; 1/4 cup mascarpone cheese (60g) optional but highly recommended; 2 ounces (2/3 cup) finely grated Grana Padano DOP, or more to taste (60g) (sub Parmigiano-Reggiano or American Parmesan) *see notes for increasing the amount if desired; 14 ounces frozen spinach, thawed (400g) (sub approximately 1 1/2 lbs / 680g fresh spinach); 1 very small garlic clove; 1 teaspoon extra virgin olive oil, for frying the garlic (5g); 1/2 teaspoon sea salt (2g); freshly cracked black pepper, to taste; freshly grated whole nutmeg, about 10-15 quick bursts on a Microplane grater; 1 recipe homemade pasta dough (see post for dough options); 1 recipe classic Italian tomato sauce, or favorite pasta sauce or brown butter and sage sauce; Freshly grated Grana Padano or Parmigiano-Reggiano, for finishing

Description

Homemade Italian spinach and ricotta ravioli filled with a creamy ricotta ravioli filling of strained ricotta, a touch of mascarpone, aged Grana Padano, sauteed spinach, and a quick blistered garlic paste for very subtle depth. No egg needed. This vegetarian fresh ravioli pairs beautifully with a classic tomato sauce, brown butter and sage, or simply good olive oil and freshly grated cheese.

Ingredients

Units

For the Spinach and Ricotta Ravioli Filling:

1 heaping cup ricotta cheese (8.8 ounces), strained (250g)*see notes for straining instructions
1/4 cup mascarpone cheese (60g) optional but highly recommended
2 ounces (2/3 cup) finely grated Grana Padano DOP, or more to taste (60g) (sub Parmigiano-Reggiano or American Parmesan) *see notes for increasing the amount if desired
14 ounces frozen spinach, thawed (400g) (sub approximately 1 1/2 lbs / 680g fresh spinach)
1 very small garlic clove
1 teaspoon extra virgin olive oil, for frying the garlic (5g)
1/2 teaspoon sea salt (2g)
freshly cracked black pepper, to taste
freshly grated whole nutmeg, about 10-15 quick bursts on a Microplane grater

For Assembling & Serving:

1 recipe homemade pasta dough (see post for dough options)
1 recipe classic Italian tomato sauce, or favorite pasta sauce or brown butter and sage sauce
Freshly grated Grana Padano or Parmigiano-Reggiano, for finishing

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make this Classic Pasta Sauce (or use your favorite recipe).

Make the Filling:

Strain the ricotta in cheesecloth suspended over a bowl in the refrigerator for several hours or overnight. Transfer to a medium-sized mixing bowl.
Partially thaw frozen spinach until you can cut through it with a knife to rough chop. Pulse in a food processor to the desired size (or chop by hand). Transfer to a dry skillet over medium-high heat and saute, stirring, until no moisture remains on the bottom of the pan. Cool to room temperature.
Heat about a teaspoon of EVOO in a small skillet over medium heat. Fry the whole garlic clove until blistered and golden brown on both sides. Transfer to a cutting board and mash into a smooth paste with the back of a knife.
To the bowl with ricotta, add mascarpone (if using), finely grated Grana Padano, salt, pepper, and freshly grated nutmeg (10-15 quick bursts on a Microplane). Mix with a spatula until smooth. Fold in the garlic paste and cooled spinach. Taste and adjust seasonings. Cover and refrigerate until ready to use.

Assemble the Ravioli:

Roll pasta dough to desired thickness (setting #6 or #7 on a Marcato Atlas pasta machine, or thin enough to see a faint silhouette of your hand when held to light).
Place about 1 tablespoon of filling onto the pasta sheet, spacing mounds about 2 inches apart. Brush water lightly around each mound if needed to help the pasta adhere.
Fold the pasta over (or lay a second sheet on top) and gently press around each mound, working from the filling outward to push out trapped air. Air pockets cause ravioli to burst during cooking.
Cut into desired shapes using a knife, fluted pasta wheel, cookie cutter, or ravioli stamp. Press edges firmly to seal. Transfer to a semolina-dusted, parchment-lined baking sheet in a single layer (do not let them touch or overlap). Rest for 30 minutes before cooking, or freeze for later.

Cook the Ravioli:

Bring a large pot of generously salted water to a gentle boil. Carefully add the ravioli and gently stir to prevent sticking.
Cook for 2 to 5 minutes, depending on pasta thickness, or until they float to the surface.
Remove with a slotted spoon or spider strainer, draining well. Transfer to a warmed serving platter with sauce underneath, or directly into a skillet with sauce and toss to coat.
Spoon additional sauce over the top, finish with freshly grated Grana Padano, and serve immediately.

Notes

Feel free to increase the grated Grana Padano cheese (or Parmesan or Parmigiano) to 4 ounces (120g) if desired. The 2/3 cup measurement is not grated cheese that's been packed in, but rather added loosely.
Ricotta straining time not included. Plan several hours or overnight.
Sauce prep time not included. See linked sauce recipes.
Pasta dough resting time (30 min) is included in the total but overlaps with filling prep.
Assembly time varies by experience and batch size.
If skipping ricotta straining, add one whole egg to the filling.
Freeze extras on a semolina-dusted tray before transferring to bags.
Cook from frozen without thawing, add 30 seconds to 1 minute.

Prep Time: 1 hour 1 minute
Rest Time: 30 minutes
Cook Time: 4 minutes
Category: Dinner
Method: Boiling, Knead & Roll
Cuisine: Italian

Nutrition

Serving Size: 1/5 recipe
Calories: 560
Sugar: 4g
Sodium: 575mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4.5g
Protein: 24g.
Cholesterol: 156mg