Homemade Ravioli with Ricotta & Spinach
Classic Tuscan Homemade Egg Pasta Filled with Creamy Ricotta, Spinach, Parmesan, and a Touch of Nutmeg
This classic homemade ravioli combines a silky egg pasta dough with a rich, savory filling of ricotta and blanched spinach, topped with a fresh basil passata sauce.
The secret is using chunky, well-drained ricotta and squeezing the spinach bone-dry, then pressing out all trapped air pockets before sealing the dough to prevent rupture during boiling. Enjoy the recipe!
Recipe
- Make Silk Dough: Combine Tipo 00 and semolina flours, form a well with egg yolks, olive oil, and cold water, and knead into a smooth, elastic dough; rest for 30 minutes.
- Prepare Filling: Blanch spinach, squeeze bone-dry, and chop finely. Mix with thick ricotta, grated Parmesan, nutmeg, salt, and black pepper until creamy.
- Shape Ravioli: Roll pasta dough into thin 1mm sheets. Spoon filling mounds spaced apart, fold dough over, press out all trapped air pockets, and cut into square parcels.
- Simmer Sauce & Boil: Reduce smooth tomato passata with olive oil and basil for 6–7 minutes. Boil fresh ravioli in salted water for 3–4 minutes until they float, then serve with the sauce and extra Parmesan!
💡 Chef Notes & Tips
- Freezing Ravioli: Freeze raw shaped ravioli in a single layer on a parchment-lined tray for 1 hour, then store in a Ziploc bag for up to 2 months. Boil directly from frozen for 5 minutes.
- Semolina Flour Benefits: Blending Tipo 00 with gritty semolina flour gives the dough envelope a wonderful structural snap and authentic al dente chew.
