Spinach & Ricotta Ravioli Recipe

Make the dough

On a clean work surface, mound flours and make a large well. Crack eggs and extra yolk into the well, add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms, then knead by hand about 8–10 minutes until smooth and elastic. If dough is sticky, add flour 1 tbsp at a time; if too dry, wet hands with a few drops of water. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Roll the dough

After resting, divide dough into 4 pieces. Keep pieces you are not working with wrapped. On lightly floured surface or with a pasta machine, roll each piece into thin sheets (about 1.5–2 mm). If using a machine, start at widest setting and pass then progressively to thinner settings. Lay sheets on lightly floured surface covered with a towel to avoid drying.

Cook and drain spinach

Heat 1 tbsp olive oil in a large skillet over medium heat. Add spinach in batches, stirring until wilted, about 2–3 minutes. Remove from heat and transfer to a fine-mesh sieve. Press and squeeze out as much liquid as possible. Let cool slightly.

Prepare filling

Chop the squeezed spinach finely and transfer to a bowl. Add ricotta, 3/4 cup grated parmesan, the beaten egg, nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly until uniform. Taste and adjust seasoning. If mixture is too wet, fold in 1–2 tbsp breadcrumbs or more drained spinach to reach a spreadable consistency suitable for piping or spooning.

Form ravioli

Place one pasta sheet on a lightly floured board. Using a teaspoon or small scoop, place rounded 1 tsp portions of filling spaced about 1.5 inches apart. Brush around the filling lightly with water or beaten egg to help seal. Cover with a second pasta sheet and press gently around each mound to remove air, then press edges to seal. Use a ravioli cutter or a sharp knife to cut between mounds into individual ravioli. Press edges with fork tines to ensure a tight seal. Transfer finished ravioli to a tray lightly dusted with semolina or flour. Repeat with remaining sheets and filling.

Freeze or rest

If not cooking immediately, freeze ravioli on a tray until firm then transfer to a sealed bag for up to 2 months. If cooking right away, keep covered with a towel to prevent drying.

Start the roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tbsp flour and whisk constantly for 1 minute to cook the raw flour taste.

Finish the sauce

Gradually whisk in 1 cup milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue to whisk until thickened, about 3–5 minutes. Remove from heat and whisk in 1 cup freshly grated parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and optional 1/2 tsp lemon zest. If sauce is too thick, thin with up to 2 tbsp additional milk. Keep warm on very low heat, stirring occasionally.

Cook ravioli

Bring a large pot of salted water (1 tbsp coarse salt) to a rolling boil. Add ravioli in batches so they have room to move. Fresh ravioli will cook 3–4 minutes; frozen ravioli will take 4–6 minutes — they are done when they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli directly into the warm parmesan cream sauce.

Toss and serve

Gently stir the ravioli in the sauce to coat, adding 1 tbsp unsalted butter and a splash of pasta cooking water if needed to loosen the sauce. Divide into 4 warm plates (servings = 4). Garnish with chopped parsley and extra grated parmesan. Serve immediately.