Ravioli Ricotta e Spinaci
(Italian Ricotta and Spinach Dumpling)

Ingredients for the Pasta: serving 4

  • 400 g of all-purpose flour
  • 4 eggs
  • 1 table spoon of Extra Virgin olive oil

Ingredients for the Pasta: serving 4

  • 2509 Spinach (cleaned and trimmed)
  • 125 g Ricotta Cheese (preferably fresh, drained for a few minutes in a fine strainer)
  • 50 g Parmesan Cheese (freshly grated)
  • Salt (to taste)
  • Black Pepper (freshly ground, to taste)
  • Nutmeg (freshly grated, to taste)


Plunge the spinach into a large saucepan of boiling salted water to blanch it. Remove after 30 seconds. Drain, cool, and chop finely.

In a medium bowl, combine the spinach with ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg. Taste and adjust seasonings if

Use to fill the pasta immediately, or refrigerate for up to 1 day maximum before using.

Directions for the Pasta

Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs.

Using a fork gently mix the eggs and incorporate the flour from the sides. Make sure to retain the eggs within the mound of flour, mixing it into a dough; don't let the eggs run outside the flour and all over your counter.

Once the dough starts to come together you need to use your fingers.

You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. How much flour you will need mostly depends on the size of the eggs.

Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes.