Romantic Spinach and Ricotta Ravioli

Name: Romantic Spinach and Ricotta Ravioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 cup ricotta cheese; 2 cups fresh spinach, wilted and chopped; 1/4 teaspoon freshly grated nutmeg; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 3 tablespoons butter; 2 cloves garlic, minced; 1/4 cup heavy cream; 1/4 cup grated Parmesan cheese; Fresh basil for garnish

Highlighted under: Comfort Food

I’ll never forget the first time I made these romantic spinach and ricotta ravioli. It was a cozy evening, and I wanted to create something special for my partner. The fresh pasta paired with creamy ricotta and vibrant spinach made the perfect dish for a candlelit dinner. As I rolled out the dough and filled each ravioli, I felt a sense of accomplishment and joy. When we finally sat down to enjoy this delightful meal, the flavors surpassed my expectations, making it a cherished favorite in our kitchen.

Created by

Jenna Rowland

Last updated on 2026-01-06T00:52:22.313Z

Making these ravioli has become a delightful tradition for us. I remember the first attempt; I was nervous about the pasta dough, but kneading it into a soft, elastic consistency made all the difference. The fresh ingredients really elevate the dish, and when I learned to balance the seasoning, it took the flavor to another level. From that point on, it was a go-to for special occasions.

As I experimented with the filling, adding nutmeg and a hint of lemon zest transformed the simple high-quality ricotta and spinach mixture into something truly remarkable. These ravioli are not just a meal; they are an experience filled with warmth and love, perfect for sharing with someone special.

        Why You Will Love This Recipe
        Fresh pasta filled with creamy and savory ricotta and spinach.
Perfectly balanced flavors enhanced by a hint of nutmeg.
A wonderful dish to share on romantic nights.

      

Mastering the Pasta Dough

Creating the perfect pasta dough is all about balance. The ratio of flour to eggs should yield a supple, elastic dough. Using 2 cups of flour to 3 large eggs generally provides an ideal consistency. If the dough feels too sticky, lightly integrate more flour a tablespoon at a time. This can save you from a tough ravioli texture later on. After kneading, remember to let it rest, allowing the gluten to relax, which makes rolling it out much easier.

When rolling out your dough, aim for a thickness of about 1/16 of an inch. If you're using a pasta machine, start with the widest setting and gradually decrease the thickness. The goal is to achieve sheets that are thin enough to see your hand through but still thick enough to hold the fillings without tearing. Keep the surface floured to prevent it from sticking, especially if you're rolling it out manually.

Creating a Flavorful Filling

The filling of your ravioli is what truly defines the dish. Ricotta is rich and creamy, providing a wonderful base. To enhance its flavor, using fresh spinach is key; it adds a vibrant taste and a pop of color. Make sure to wilt the spinach first, as it reduces moisture and creates a concentrated flavor. After combining it with nutmeg and Parmesan, take a moment to taste the mixture. Adjust the seasoning with more salt or pepper if necessary, as this can elevate your dish significantly.

If you prefer a lighter filling, consider substituting part of the ricotta with cottage cheese or adding a grated zucchini for extra veggies. For an extra depth of flavor, try mixing in some sautéed onions or garlic into the filling. Remember, the goal is to enhance flavor without overpowering the delicate balance between the creamy ricotta and fresh spinach.

Ingredients

Gather these fresh ingredients before you start making the ravioli.

For the Pasta Dough

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

For the Filling

1 cup ricotta cheese
2 cups fresh spinach, wilted and chopped
1/4 teaspoon freshly grated nutmeg
1/4 cup grated Parmesan cheese
Salt and pepper to taste

For the Sauce

3 tablespoons butter
2 cloves garlic, minced
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh basil for garnish

Now that you have your ingredients ready, let’s create some delicious ravioli!

Instructions

Follow these steps carefully to make perfect ravioli.

Make the Pasta Dough

In a large bowl, combine the flour and salt. Create a well in the center, and add the eggs and olive oil. Gradually incorporate the flour into the egg mixture until combined. Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, chopped spinach, nutmeg, Parmesan cheese, salt, and pepper. Mix until well combined and set aside.

Roll Out the Dough

Divide dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin. Ensure the dough is thin but not transparent.

Form the Ravioli

Lay one sheet of pasta on a floured surface. Place teaspoons of the filling about 1 inch apart. Dampen the edges with water, then place another sheet of pasta on top. Press to seal, ensuring no air is trapped inside. Cut into individual ravioli using a pasta cutter.

Cook the Ravioli

In a pot of boiling salted water, cook the ravioli for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and drain.

Prepare the Sauce

In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in cream, Parmesan cheese, and season to taste. Add cooked ravioli to the sauce and gently toss to coat.

Serve your ravioli hot, garnished with fresh basil and additional Parmesan cheese if desired.

Pro Tips

Make sure to seal the ravioli well to prevent them from opening while cooking. You can also sprinkle some flour on the uncooked ravioli to prevent sticking.

Serving Suggestions

To serve your romantic spinach and ricotta ravioli, a simple butter sauce with fresh garlic is perfect. The sauce's richness complements the ravioli without overshadowing its flavors. Consider finishing the dish with a sprinkle of fresh basil or a light drizzle of extra virgin olive oil just before serving. This addition not only enhances presentation but also layers on another fragrant element to the flavor profile.

Pair the ravioli with a light salad dressed in lemon vinaigrette to balance the meal. The acidity from the vinaigrette refreshes the palate, making each bite of ravioli even more enjoyable. A glass of white wine or a light red, such as Pinot Noir, can also enhance the romantic atmosphere and complement the flavors.

Make-Ahead and Storage Tips

If you want to prepare the ravioli ahead of time, you can easily freeze them. After cutting the ravioli, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag for easy storage. They can be kept in the freezer for up to three months. Cook them straight from the freezer without thawing to prevent them from becoming mushy.

For leftover cooked ravioli, store them in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or in a skillet with a splash of water or sauce over low heat to avoid them becoming rubbery. If you plan to serve them again, consider preparing a different sauce to keep the flavors fresh and exciting.

Questions About Recipes

→ Can I make the dough in advance?

Yes, you can prepare the pasta dough ahead of time. Let it rest in the fridge, wrapped in plastic for up to 24 hours.

→ What can I serve with ravioli?

These ravioli pair beautifully with a simple tomato sauce, a sage brown butter sauce, or a light cream sauce.

→ Can I freeze the ravioli?

Absolutely! Lay the uncooked ravioli on a baking sheet to freeze before transferring them to a freezer bag. They can be cooked from frozen.

→ What type of ricotta should I use?

Use fresh ricotta for a creamier texture. Avoid the low-fat versions as they may alter the flavor and consistency.