Ravioli di Ricotta e Spinaci

Ricotta and Spinach Ravioli

The combination of ricotta with spinach is an absolute classic, enlivened by the addition of freshly grated nutmeg. You can make these into rectangular shapes, as explained in the recipe, or crescent shaped or even triangular. To cut down on the overall amount of work, you could simply make them extra big, so you need to make only two to eight per person. In this case, be sure the pasta is rolled out extra thin. Any leftover pasta can be cut into other shapes, and the filling can be used to dress the pasta like a sauce, slackened first with a ladleful of boiling water from the pasta pan.



  • lb fresh spinach, steamed, drained, and chopped
  • 1 tablespoon unsalted butter
  • a large pinch of grated nutmeg
  • 6 oz fresh ricotta
  • cup freshly grated Parmigiano Reggiano
  • 1 egg yolk, beaten
  • sea salt and freshly ground black pepper


  • 3 cups all-purpose flour
  • 3 eggs


  • 6 tablespoons sunflower oil
  • a large handful of fresh sage leaves
  • cup unsalted butter, melted
  • 1 cup freshly grated Parmigiano Reggiano


  1. To make the filling, place the chopped, cooked spinach in a saucepan with the butter and heat through for a few minutes, stirring constantly. Add salt, pepper, and nutmeg to taste.
  2. Transfer to a bowl and add the ricotta. Mix together thoroughly and adjust the seasoning if necessary. Mix in the grated Parmigiano Reggiano and the beaten egg. Cover and reserve until required.
  3. Make the pasta according to the recipe and cut into long wide strips. Dot the filling along one strip, leaving a good space between each mound of filling. Lay another strip of pasta on top and press round each mound of pasta with the sides of your hands.
  4. Using a pastry wheel or sharp knife, cut into squares or circles, leaving a sensible edge around the filling so that it cannot escape during cooking and making sure there is no air trapped inside each sealed raviolo. You should end up with about 12 ravioli per person. Any leftover filling can be used as a dressing for freshly cooked hot pasta.
  5. Heat the sunflower oil in a small skillet. Add the sage leaves and quickly fry until just crisp. Drain on paper towels, then reserve until required.
  6. Bring a large saucepan of salted water to a boil. Keep a large serving bowl over a separate pan of simmering water close to the pan where you will cook the ravioli. Cook the ravioli in batches, removing them from the water when they are cooked with a slotted spoon.
  7. Transfer the ravioli to the warmed bowl and coat generously with melted butter and a sprinkling of freshly grated Parmigiano Reggiano and the crumbled fried sage leaves. Continue in this way until all the ravioli are cooked and dressed. Serve immediately.