There’s something truly magical about crafting ravioli from scratch. The soft, pillowy pasta filled with a creamy mixture of homemade ricotta and tender spinach creates a symphony of flavors and textures. This homemade Spinach and Ricotta Ravioli recipe invites you to slow down and embrace the art of cooking. From curdling fresh ricotta to rolling out silky pasta sheets, every step leads to a mouthwatering dish that's both satisfying and elegant. Paired with a zesty lemon butter sauce, each bite of this spinach ricotta ravioli recipe is a perfect balance of richness and brightness.
Ravioli has a rich history that dates back to the Middle Ages in Italy, where it was first made as a way to use leftover ingredients. This stuffed pasta gained popularity in various regions, each adding its own unique fillings and sauces. The combination of spinach and ricotta is a classic, showcasing the flavors of fresh greens and creamy cheese, often associated with Italian culinary traditions. Today, Homemade Spinach and Ricotta Ravioli remains a beloved dish, celebrated for its comforting taste and versatility, making it a favorite in both home kitchens and fine dining.
5min
Prep time
108min
Cook time
6
Servings
Homemade Spinach and Ricotta Ravioli
There’s something truly magical about crafting ravioli from scratch. The soft, pillowy pasta filled with a creamy mixture of homemade ricotta and tender spinach creates a symphony of flavors and textures. This homemade Spinach and Ricotta Ravioli recipe invites you to slow down and embrace the art of cooking. From curdling fresh ricotta to rolling out silky pasta sheets, every step leads to a mouthwatering dish that's both satisfying and elegant. Paired with a zesty lemon butter sauce, each bite of this spinach ricotta ravioli recipe is a perfect balance of richness and brightness.
Ravioli has a rich history that dates back to the Middle Ages in Italy, where it was first made as a way to use leftover ingredients. This stuffed pasta gained popularity in various regions, each adding its own unique fillings and sauces. The combination of spinach and ricotta is a classic, showcasing the flavors of fresh greens and creamy cheese, often associated with Italian culinary traditions. Today, Homemade Spinach and Ricotta Ravioli remains a beloved dish, celebrated for its comforting taste and versatility, making it a favorite in both home kitchens and fine dining.
There’s something truly magical about crafting ravioli from scratch. The soft, pillowy pasta filled with a creamy mixture of homemade ricotta and tender spinach creates a symphony of flavors and textures. This homemade Spinach and Ricotta Ravioli recipe invites you to slow down and embrace the art of cooking. From curdling fresh ricotta to rolling out silky pasta sheets, every step leads to a mouthwatering dish that's both satisfying and elegant. Paired with a zesty lemon butter sauce, each bite of this spinach ricotta ravioli recipe is a perfect balance of richness and brightness.
Ravioli has a rich history that dates back to the Middle Ages in Italy, where it was first made as a way to use leftover ingredients. This stuffed pasta gained popularity in various regions, each adding its own unique fillings and sauces. The combination of spinach and ricotta is a classic, showcasing the flavors of fresh greens and creamy cheese, often associated with Italian culinary traditions. Today, Homemade Spinach and Ricotta Ravioli remains a beloved dish, celebrated for its comforting taste and versatility, making it a favorite in both home kitchens and fine dining.
To a large pot, pour a gallon of whole milk and heat over medium-high until it reaches 165-170 degrees F. Remove from heat and add vinegar and salt. Stir to thoroughly combine then cover with a lid and rest for 20 minutes.
Over a large bowl or container, place a strainer lined with a cheesecloth. Pour cheese curds on top to strain. Do not press, instead let it sit and drain for 10 minutes. The leftover liquid is whey, which you can save for other applications. The result should be a slightly firm ricotta, but you can stir in a few tablespoons of the leftover whey to achieve a creamier consistency.
Keep refrigerated in an airtight container and enjoy within 5 days.
For the Ricotta Filling:
Cook 2 cups of fresh spinach in a pan with olive oil until wilted. Let cool, then chop finely. In a bowl, combine chopped spinach, ricotta, parmesan, salt and pepper. Stir until smooth and well mixed. Set aside for later and keep covered and refrigerated.
Note:
If you don't want to make your own ricotta, use one cup of store-bought ricotta instead.
For the Pasta Dough:
Place the flour into a mound on a clean working surface. Using your hands or the bottom of a bowl, create a deep well in the center. Pour the egg yolks and water into the well. Use a fork to gradually incorporate the flour into the yolk mixture. Once it starts to come together, knead the dough for 8-10 minutes until smooth and elastic. If it feels too wet and sticky, add extra flour, 1 tablespoon at a time. Roll it into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.
Divide the pasta into four even portions. Dust some flour on your working surface, take one portion, and with a rolling pin, flatten it into a rough rectangle, about ½ inch thick, so it fits easily through the pasta roller. Start with the widest setting on the pasta machine and work your way down to the second-to-last setting (about 1-2mm).
Lay the pasta sheets flat on a floured surface. Drop teaspoon-sized mounds of filling spaced about 2 inches apart. Place another sheet of pasta on top or fold the first sheet over. Press around the filling to seal, making sure to remove any air. Use a ravioli cutter or knife to cut out the individual ravioli. Then, place them on a floured tray and let them rest for 15-20 minutes.
To Make the Sauce & Serve:
Bring a medium pot filled with water to a boil and cook the ravioli for 2-3 minutes until they float. In a separate pan, melt butter over medium heat. Stir in the juice of the lemon and add the zest for extra flavor. Cook for 3-4 minutes until fragrant.
Once the spinach ricotta ravioli are cooked, toss them in the lemon butter sauce until well-coated. Sprinkle salt and pepper to taste. Serve immediately with extra grated parmesan on top.
