Ricotta and spinach ravioli are fresh egg pasta filled with ricotta, boiled and squeezed spinach, Parmigiano and nutmeg, cut into squares and dressed simply, usually with butter and sage. They are one of the most popular filled pastas in Italy; in Tuscany this version is typical above all of the Maremma, where it is also called tortello.
In this article you’ll find the ricotta and spinach ravioli recipe for 4 people, with quantities for the dough and filling, how to get a dry filling that doesn’t soak the pasta, sealing and cutting, cooking times, the butter and sage sauce, the variations and how to store them raw or cooked.
Recipe card
| Item | Details |
|---|---|
| Preparation | 1 hour 15 minutes |
| Cooking | 10 minutes (ravioli 4-5 minutes, sauce 5 minutes) |
| Resting | 30 minutes (dough) |
| Total time | 1 hour 55 minutes |
| Difficulty | Medium |
| Servings | 4 people |
| Category | First course |
| Cuisine | Italian / Tuscan |
| Cooking method | Boiled |
Ingredients for 4 people
For the pasta dough
- 300 g type 00 flour
- 3 medium eggs (about 165 g)
For the filling
- 500 g fresh spinach (about 250 g once boiled and squeezed)
- 300 g cow’s or sheep’s milk ricotta, well drained
- 60 g grated Parmigiano Reggiano
- 1 egg yolk
- Nutmeg, to taste
- Fine salt, to taste
For the sauce
- 80 g butter
- 8-10 fresh sage leaves
- 40 g grated Parmigiano Reggiano
- Black pepper, to taste
The ricotta. It must be dry: whey-rich ricotta makes the filling soft and causes the ravioli to open while cooking. Leave it to drain in a sieve in the fridge for a few hours, ideally overnight. Sheep’s milk ricotta has a stronger flavour, cow’s milk ricotta is milder.
The spinach. Boil it for just a few minutes, cool it and squeeze it hard, then chop it finely with a knife. The more water you remove, the firmer and easier to portion the filling will be.
How to make ricotta and spinach ravioli
- Make the dough. Make a well with the flour, crack the eggs into the centre and beat them with a fork, gradually drawing in the flour. Knead by hand for about 10 minutes, until smooth and elastic. Wrap in cling film and rest for 30 minutes at room temperature.
- Cook the spinach. Wash the spinach and cook it in a pan with a little salted water for 2-3 minutes, until wilted. Drain, cool under cold water and squeeze with your hands until almost all the water is gone. Chop finely.
- Make the filling. In a bowl, work the ricotta with a fork, then add the spinach, Parmigiano, yolk, a grating of nutmeg and salt. Mix until smooth and firm. Keep it in the fridge until needed.
- Roll out the dough. Divide the dough into 4 pieces and roll them, with a rolling pin or pasta machine, into thin strips about 1 mm thick and 10-12 cm wide. Keep the pieces you’re not using covered, as they dry quickly.
- Add the filling. Along one half of each strip, place a scant teaspoon of filling every 5 cm, leaving a 1.5 cm margin from the edges.
- Seal the ravioli. Fold the dough over the filling and press with your fingers around each mound, pushing out the air. If the pasta is dry, brush the edges with a little water. Cut the ravioli with a fluted wheel into squares of about 5 cm.
- Make the sauce. In a wide pan, melt the butter over low heat with the sage leaves for 3-4 minutes, until the butter is lightly golden and the sage is crisp.
- Cook the ravioli. Boil them in plenty of salted water at a gentle boil for 4-5 minutes, shortly after they rise to the surface. Lift them out with a slotted spoon into the pan with the butter, adding a spoonful of cooking water.
- Serve. Gently shake the pan to coat them, finish with Parmigiano and black pepper and serve immediately.
History and tradition of ricotta and spinach ravioli
Filled pasta has a long history in Italy, documented at least since the Middle Ages, and has developed into many regional forms. A ricotta and vegetable filling is one of the most widespread in central and northern Italy, with local differences in the greens used and the shape: square for ravioli, half-moon or triangular for many tortelli.
In Tuscany the words tortello and raviolo are often used interchangeably. The ricotta and spinach tortello is particularly associated with the Maremma, while the potato tortello is traditional in the Mugello. Butter and sage is the most typical vegetarian sauce for filled pasta.
Practical tips
- Make the filling before the dough. It has time to firm up in the fridge and the rolled dough doesn’t sit waiting in the air.
- Push out the air around the filling. Air bubbles expand during cooking and burst the ravioli open. Press the dough from the filling outwards.
- Don’t overfill. A scant teaspoon is enough: too much filling stops the edges from sealing properly.
- Cook at a gentle boil. A rolling boil knocks the ravioli about and can break them. Cook them in two batches if your pot isn’t very large.
- Rest the ravioli on a tray dusted with semolina. Semolina stops them sticking without softening the pasta.
Variations and storage
Variations
Instead of spinach you can use Swiss chard or wild greens, or a mix of spinach and chard. Many cooks replace part of the Parmigiano with aged pecorino. Besides butter and sage, ricotta and spinach ravioli are served with a fresh tomato sauce, a meat ragù or, in autumn, sautéed mushrooms.
For a more rustic dough you can replace 100 g of the type 00 flour with finely milled durum wheat semolina. If you like the ricotta and spinach filling without the pasta, try gnudi, Tuscan dumplings made from the same mixture.
Storage
Raw ravioli keep in the fridge for one day, on a tray dusted with semolina and covered. For longer storage, freeze them raw, spaced out on a tray; once hard, transfer them to a bag. They keep for 2 months and can be cooked straight from frozen, adding 1-2 minutes to the cooking time. Cooked, dressed ravioli keep in the fridge for one day.
Frequently asked questions about ricotta and spinach ravioli
Can I use frozen spinach?
Yes: you’ll need about 300 g of frozen spinach. Cook it according to the packet, let it cool and squeeze it especially well, as it holds more water than fresh spinach.
Why do my ravioli open while cooking?
The most common causes are air trapped around the filling, poorly sealed edges, a filling that is too wet or a boil that is too strong. Press the edges firmly, use drained ricotta and cook over moderate heat.
How thin should the pasta be?
About 1 mm: thin enough to see the shadow of your hand through it, but still strong. On a pasta machine this is usually the second-to-last setting.
What is the difference between ravioli and tortelli?
Generally ravioli are square and tortelli come in other shapes, often half-moon or rectangular, but the names vary from place to place. In Tuscany the two terms are often interchangeable.
More Tuscan fresh pasta recipes
If you enjoy making pasta at home, try hand-rolled pici, thick Tuscan spaghetti made with flour and water, no eggs. Learning to roll and seal filled pasta is easier with someone beside you: the cooking classes at Orto San Frediano in Florence are a good place to start.
