Perfect Homemade Spinach Ravioli Recipe in 90 Minutes

Create restaurant-quality spinach ravioli at home with this foolproof recipe featuring fresh pasta dough, perfectly balanced ricotta-spinach filling, and professional cooking techniques. Ready in 90 minutes with simple ingredients you likely have in your pantry.

Nothing compares to the delicate texture and rich flavor of homemade spinach ravioli. This authentic recipe delivers tender pasta parcels filled with creamy ricotta and vibrant spinach—no pasta machine required. Whether you're cooking for a special occasion or weeknight dinner, our tested method guarantees perfect results every time.

The Evolution of Spinach Ravioli: From Medieval Italy to Your Kitchen

Spinach ravioli's journey began in medieval Italy when cooks first combined fresh greens with cheese fillings. Historical records from the Encyclopaedia Britannica show ravioli appearing in 14th century Tuscan cookbooks, though early versions used herbs rather than spinach. The spinach variation emerged later as cultivation techniques improved.

Era	Development	Key Ingredients
1300s	First documented ravioli in Italy	Simple flour-water dough, herb fillings
1600s	Spinach incorporated into fillings	Spinach, ricotta, regional cheeses
1800s	Regional variations emerge	Egg pasta, regional cheese blends
Present	Global popularity with authentic techniques	Homemade dough, fresh ingredients

Essential Ingredients for Perfect Spinach Ravioli

The magic happens in both the pasta and filling. Here's what you need for authentic results:

Pasta Dough Components

• 2 cups (250g) all-purpose flour - plus extra for dusting
• 3 large eggs - room temperature
• 1 tsp olive oil - improves elasticity
• Pinch of salt - enhances flavor

Spinach Ricotta Filling

• 10 oz fresh spinach - properly drained (about 1 cup cooked)
• 15 oz whole milk ricotta - drained overnight
• 1 cup grated Parmesan - freshly grated
• 1 large egg yolk - binds the filling
• 1/4 tsp nutmeg - essential flavor enhancer
• Salt and pepper to taste

Step-by-Step Preparation Guide

Preparing the Spinach Filling

Start by washing 10 oz fresh spinach thoroughly. Blanch in boiling water for 30 seconds, then immediately plunge into ice water. Squeeze out all excess moisture using a clean kitchen towel—this critical step prevents soggy ravioli. Chop finely and combine with 15 oz drained ricotta, 1 cup Parmesan, 1 egg yolk, and 1/4 tsp nutmeg.

Creating Perfect Pasta Dough

Mound 2 cups flour on a clean surface, make a well in the center, and add 3 eggs, 1 tsp olive oil, and a pinch of salt. Using a fork, gradually incorporate flour from the sides until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes—this gluten relaxation makes rolling infinitely easier.

Assembly Techniques for Leak-Proof Ravioli

Roll rested dough to 1/16 inch thickness using a rolling pin. Place teaspoon-sized filling mounds 2 inches apart on half the sheet. Brush around filling with water, fold dough over, and press out air pockets. Cut into squares using a knife or ravioli cutter. For extra security, crimp edges with a fork.

Professional Cooking Methods

Bring 4 quarts of well-salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes—they'll float when done. Never overcrowd the pot. For restaurant-quality results, finish cooking in your sauce for 1 minute to absorb flavors. This Italian food authority confirms the finishing technique creates superior flavor integration.

Serving Suggestions and Pairings

Spinach ravioli shines with simple preparations:

• Classic Brown Butter Sage: Melt 4 tbsp butter until golden, add 8 sage leaves, and toss with ravioli
• Tomato Basil: Fresh tomato sauce with basil and garlic
• Creamy Lemon: Light cream sauce with lemon zest and Parmesan

Pair with a crisp Pinot Grigio or light Chianti. For vegetarian guests, this dish makes an elegant main course when served with a side salad.

Storage and Freezing Instructions

To freeze uncooked ravioli: Arrange on a parchment-lined baking sheet, freeze until solid (1 hour), then transfer to airtight containers. They'll keep for 3 months. Cook directly from frozen, adding 1-2 minutes to cooking time. Never thaw before cooking.

Frequently Asked Questions

Can I use frozen spinach for homemade spinach ravioli recipe?

Yes, but you must thoroughly thaw and squeeze out every drop of moisture. Frozen spinach contains significantly more water than fresh, so press it in a fine-mesh strainer for 10 minutes after thawing. For best results, use 12 oz frozen spinach to yield 1 cup after draining.

How do I prevent my spinach ravioli from bursting during cooking?

Three key steps prevent bursting: 1) Ensure filling is completely dry (squeeze spinach thoroughly), 2) Don't overfill (use 1 tsp per ravioli), 3) Press out all air pockets when sealing. If using egg wash on edges, apply sparingly to avoid weakening the dough seal.

What's the ideal thickness for spinach ravioli pasta dough?

The perfect thickness is 1/16 inch (about the thickness of two stacked quarters). Too thick and the pasta will be chewy; too thin and it will tear during cooking. If rolling by hand, aim for translucency where you can faintly see your hand through the dough.

Can I make spinach ravioli ahead of time?

Yes, uncooked ravioli can be refrigerated for up to 12 hours. Arrange in a single layer on a floured baking sheet, cover with plastic wrap, and refrigerate. For longer storage, freeze as directed in the article. Never store assembled ravioli in liquid or they'll become soggy.

Why does my spinach ravioli filling become watery?

Watery filling almost always comes from insufficiently drained spinach or ricotta. Always drain ricotta overnight in a fine-mesh strainer, and squeeze cooked spinach with all your strength using a clean kitchen towel. Adding 2 tbsp breadcrumbs to the filling can also absorb excess moisture.