Jul 14 2026
Restaurants›Marcello's Pizzeria›Ravioli Di Ricotta E Spinaci Recipe

Ravioli Di Ricotta E Spinaci Recipe

Inspired by Marcello's Pizzeria
Time1h 30m
Serves4

jumbo ravioli stuffed with ricotta cheese and spinach in a San Marzano tomato basil sauce

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Ingredients

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Ravioli Filling

Ravioli Dough

San Marzano Tomato Basil Sauce

Method

Prepare the Ravioli Filling

  1. 1

    Sauté the Spinach

    In a large skillet over medium heat, add a tablespoon of olive oil and sauté the fresh spinach until wilted, about 3-4 minutes. Remove from heat and let cool.

  2. 2

    Mix the Filling

    In a mixing bowl, combine the ricotta cheese, sautéed spinach (chopped), grated Parmesan cheese, egg, salt, and black pepper. Mix until well combined and set aside.

Make the Ravioli Dough

  1. 3

    Combine Ingredients

    In a large bowl, mix the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil.

  2. 4

    Knead the Dough

    Using a fork, gradually incorporate the flour into the eggs until a dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Sauce

  1. 5

    Sauté Garlic

    In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

  2. 6

    Cook the Sauce

    Add the crushed San Marzano tomatoes, salt, black pepper, and sugar to the saucepan. Simmer for 15-20 minutes, stirring occasionally. Stir in the fresh basil just before serving.

Assemble and Cook the Ravioli

  1. 7

    Roll Out the Dough

    Divide the rested dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or rolling pin.

  2. 8

    Fill the Ravioli

    Place teaspoons of the filling about 2 inches apart on one sheet of dough. Moisten the edges with water, then fold the dough over to create a pocket. Press down to seal and cut out individual ravioli.

  3. 9

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

  4. 10

    Serve

    Plate the ravioli and top with the warm tomato basil sauce. Garnish with additional Parmesan cheese and fresh basil if desired.

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