top of page

Homemade Spinach Ravioli

Prep Time:

1 Hour

Cook Time:

45 Minutes


4 Servings


About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.


 Prepare sauce of your choice

Prepare a large amount of pasta:

2 c. of 00 Flour

2 c. of semolina flour

pinch of salt

1 T. Extra Virgin Olive Oil

4 medium eggs

cold water


Mix the flour types together in a bowl, pour on to your work surface and form a well.  Break eggs into the well, whisk with a fork, begin incorporating in flour, knead as you incorporate the eggs.  Knead until the dough is firm and smooth adding cold water gradually to moisten the dough.  Let the dough rest for approximately 30 minutes covered in plastic to form.  

Cheese Filling Recipe:

1 ½ pounds of ricotta cheese

½ c. grated Parmigiano-Reggiano

salt to taste

pepper to taste

pinch of nutmeg

1 large egg 

½ c. drained cooked spinach

Meat Filling Recipe:

½ lb. ground veal

½ lb. ground pork

½ lb. ground sausage

1 medium onion, finely chopped

Italian breadcrumbs

½ c. meat/chicken stock

4 T. Olive Oil 

4 T. Parmesan Cheese

3 eggs


Salt and Pepper to taste

1 t. oregano/marjoram

1 T. pine nuts (walnuts substitute if you don’t have pine nuts)

In a large saucepan under medium heat warm 2 tablespoons of olive oil and pine nuts, cook until golden brown.  Add the meats and cook until golden brown.  Watch your temperature to make sure your pine nuts do not burn.  

Remove meat from the pan and strain the fat.  

Mince the meat until fine in a food processor or blender.  

Set aside in a bowl to cool. 

In a bowl, combine the meat, breadcrumbs, eggs, Parmesan cheese and oregano.  Season with salt, pepper and a sprinkle of nutmeg.  

Shaping the Dough:

Roll out the dough on a flat and clean lightly floured surface. Roll the dough to a thin sheet.  Cut into long rectangular sheets of equal length.  Place mounds of your mixture in the center of the pasta well spaced out to let each ravioli seal.  Place another rectangle of pasta over the top of the mounds of filling.  You can press down on the pasta gently with your fingers.  If your pasta is a bit dry, you can wet your fingers with water on the inside part of the pasta before pressing the top layer of pasta down.  

There are many ways to cut your ravioli, with a decorative rolling cutter, a ravioli press, and just simply with a knife.  Prepare a large pot of salted water on high heat and bring to a boil. Submerge your ravioli in the pot until fully cooked, 6-8 minutes each. Place your ravioli in a flat serving dish and pour your sauce over the top, season with salt, pepper, Parmesan cheese.  

It helps at times to return the cooked ravioli to a pan to cook over medium heat with the sauce to permit the ravioli to absorb the sauce. 


bottom of page