Spinach and Ricotta Cheese Filled Ravioli

Nothing like home made ravioli, the flavor, the freshness can’t be duplicated with conventional “store bought” frozen brand.  Yes, it does take a little time, but is it worth it…”you betcha”….Give this a try or take one of my “pasta classes” at Viking for lots of hands on experience. You will need several pieces of equipment to make your pasta…a food processor is great, but not necessary.  However you will need a “pasta machine” and a ravioli press.  I also use a “potato ricer” to remove the liquid from my spinach mixture, however you can also place the spinach in a hand towel and squeeze out all the liquid.


3 large eggs
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 cups all purpose flour

In the bowl of a food processor with a knife blade, add eggs, oil and salt.  Process until combined.  Add 2 cups of flour and process until dough balls up, adding additional flour if too sticky.  Remove from the processor and wrap with plastic wrap until ready to use.


16 ounces Ricotta cheese
1 cup shredded mozzerella
1 large egg
1/4 cup grated parmesan cheese
1/4 teaspoon ground nutmeg, optional
1 teaspoon extra virgin olive oil
6 ounces fresh spinach, stems removed and coarsely chopped
2 cloves garlic, minced
salt & pepper to taste

Remove stems from fresh spinach.  In a small sauté pan over medium heat, add oil.  Once oil is hot add garlic and sauté for 30 seconds (do not let garlic turn brown).  Add chopped spinach, salt and pepper, sauté for several minutes until cooked.  Remove from pan and place spinach in a ricer to remove all the moisture.

In a large bowl, add ricotta, mozzarella, egg, parmesan, nutmeg and strained spinach mixture.  Mix until well combined.  Place filling in a large zip lock bag.  Cut a small tip of the bag for the filling to squeeze onto the pasta sheets.

Follow directions from your pasta machine manufacturer for making ravioli.

This recipe will make 6 dozen ravioli.  Place the ravioli on a sheet pan dusted with polenta (or corn meal), then place the pan in the freezer until ravioli is frozen (about 30-45 minutes).  Remove from the pan and place in a zip lock bag until needed.  Cook pasta in a large pan with a pasta insert for 4-6 minutes, until cooked al dente.  Enjoy!!!

4 thoughts on “Spinach and Ricotta Cheese Filled Ravioli

  1. Pingback: Galena’s Tomato Vodka Sauce | Foodsinthefastlane.me

  2. Pingback: Spinach Filled Ravioli with Sun-Dried Tomatoes and Pancetta Butter Sauce | Foodsinthefastlane.me

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