Spinach Ravioli Recipe
Ravioli stuffed with Spinach and Ricotta cheese, prepared with Kalamata olives, onions, fresh spinach and creamy tomato sauce
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.
Filling and Dough
Method
Ravioli Preparation
Make the Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
Prepare the Filling
Sauté the fresh spinach in a pan over medium heat until wilted. Remove from heat, chop finely, and combine with ricotta cheese, salt, and pepper in a bowl. Mix well.
Roll out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
Assemble the Ravioli
Lay one sheet of dough on a floured surface. Place small dollops of the spinach-ricotta filling about 1 inch apart. Moisten the edges with water, then place another sheet of dough on top. Press around each filling to seal, then cut into ravioli shapes.
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float. Remove with a slotted spoon.
