Jul 14 2026
Restaurants›Capriccio Kitchen & Bar›Spinach Ricotta Ravioli Recipe

Spinach Ricotta Ravioli Recipe

Inspired by Capriccio Kitchen & Bar
Time1h 30m
Serves4

Basil, Fresh Tomato Sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ravioli Dough

Filling

Fresh Tomato Sauce

Method

Ravioli Dough

  1. 1

    Make the Dough

    In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well. Continue until the mixture is too stiff to mix with a fork.

  2. 2

    Knead the Dough

    Transfer the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Filling

  1. 3

    Prepare the Spinach

    In a large pot, bring water to a boil. Blanch the spinach in boiling water for 1-2 minutes until wilted. Drain and rinse under cold water to stop the cooking process. Squeeze out excess water and chop the spinach finely.

  2. 4

    Mix the Filling

    In a bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well combined.

Fresh Tomato Sauce

  1. 5

    Cook the Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add diced tomatoes, salt, and black pepper. Let it simmer for about 15 minutes until the tomatoes break down and the sauce thickens.

  2. 6

    Add Basil

    Stir in the chopped basil and cook for an additional 2-3 minutes. Remove from heat and set aside.

Assembly and Cooking

  1. 7

    Roll Out the Dough

    Divide the rested dough into four portions. Roll out one portion at a time on a floured surface to about 1/16 inch thickness, keeping the remaining dough covered to prevent drying.

  2. 8

    Form the Ravioli

    Cut the rolled-out dough into squares (about 3 inches). Place a teaspoon of filling in the center of half the squares. Moisten the edges with water, then place the remaining squares on top. Press down to seal, ensuring there are no air pockets.

  3. 9

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

  4. 10

    Serve

    Plate the cooked ravioli and top with the fresh tomato sauce. Garnish with additional basil if desired.

More from Capriccio Kitchen & Bar