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Creamy Spinach Ricotta Ravioli

Homemade ravioli filled with creamy ricotta and spinach, tossed in a rich garlic parmesan cream sauce.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta Dough
  • 2 cups all-purpose flour
  • 3 eggs large
  • 1/2 tsp salt
  • 1 tbsp olive oil
Spinach Ricotta Filling
  • 1 1/2 cups ricotta cheese
  • 1 cup fresh spinach finely chopped
  • 1/2 cup parmesan cheese grated
  • 1 egg yolk
  • 1 clove garlic minced
Cream Sauce
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 3/4 cup heavy cream
  • 1/2 cup parmesan cheese grated

Equipment

  • Large pot
  • Mixing bowl
  • rolling pin or pasta machine

Method
 

  1. Prepare pasta dough by mixing flour, eggs, olive oil, and salt. Knead until smooth and let rest for 30 minutes.
  2. Mix ricotta, spinach, parmesan, egg yolk, garlic, salt, and pepper to create the filling.
  3. Roll pasta dough thin and place small portions of filling on one sheet. Cover with another sheet and cut ravioli.
  4. Boil ravioli in salted water for 3–4 minutes until they float.
  5. Prepare sauce by melting butter, sautéing garlic, adding cream, and stirring in parmesan cheese.
  6. Toss cooked ravioli gently in the sauce and serve with fresh herbs and extra parmesan.

Notes

Ensure pasta dough is rolled thin for tender ravioli. Avoid overfilling to prevent bursting during cooking.