Homemade spinach ricotta ravioli with lemon, sage, and olive oil! A tasty vegetarian dinner recipe for the whole family! With a recipe option for vegan spinach ricotta ravioli!
Those spinach ricotta ravioli are some of the best homemade ravioli you can imagine. The filling is made with spinach, ricotta cheese, parmesan cheese, lemon zest, and lemon juice. A creamy, fresh, and delicious ravioli filling.
Why You'll Love This Recipe
I love finishing spinach ricotta ravioli with crispy sage roasted in olive oil - it adds a nutty, aromatic flavor and means you don't need a heavy ravioli sauce.
Serve these homemade ravioli for lunch or dinner - no side dish required. Depending on your appetite, I recommend 6-12 ravioli per person. Want to serve them as an appetizer? Three ravioli per plate look beautiful and elegant.
Yes, making homemade ravioli takes a little time, but the fresh, authentic Italian flavors make it worth every minute. In this recipe, I show you one of the easiest ways to fill and fold ravioli, with step-by-step images to guide you along the way.
I also recommend using a ravioli cutter wheel. It's inexpensive, easy to use, and gives your ravioli beautiful, clean edges in seconds. If you have a ravioli maker at home, go for it! But honestly, it's just as fun and simple to make ravioli by hand with a cutter wheel.
Ingredients
See recipe card for quantities.
- Pasta Dough: I highly recommend using my recipe for homemade pasta dough. You can choose between a classic egg pasta dough or an eggless vegan version – both are included in the linked recipe. Alternatively, you can use store-bought pasta dough for convenience.
- Spinach: Go for frozen spinach! Must be thawed and chopped. Make sure to squeeze out excess water by hand – you do not want to deal with a watery ravioli filling!
- Ricotta Cheese: Adds creaminess to those ravioli! Can be substituted with vegan ricotta cheese!
- Parmesan Cheese: Adds a nutty, salty flavor (skip for vegan).
- Lemon: Zest and juice for an intense and fresh citrus flavor!
Vegan Spinach Ricotta Ravioli
Making vegan spinach ricotta ravioli is super easy! Simply swap regular ricotta with vegan ricotta, which you can find in most grocery stores, or make your own with this quick vegan cashew ricotta cheese recipe.
Cashew ricotta isn't quite as silky as traditional ricotta, but it's still wonderfully creamy and works perfectly for the filling. Check out the picture below to see the difference between the two types!
How To Make
- Follow this recipe to prepare homemade pasta dough or use a store-bought one.
- Thaw spinach, squeeze out all excess liquid by hand, and finely chop.
- Add ricotta, parmesan, lemon zest, lemon juice, and nutmeg in a bowl. Whisk until smooth. Stir in chopped spinach and season to taste with salt and pepper.
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
- Fill Ravioli: Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead.
- Spoon a heaped teaspoon of the spinach ricotta ravioli filling at even intervals (two fingers apart from each other) on the upper half of the dough.
- Fold the other half of the dough over the filling, gently pressing down around the mounds of filling and pushing out any air.
- Cut into ravioli using a ravioli cutter wheel or sharp knife. → Cut away any excess dough. You can reuse all dough trimmings! Simply knead them together, rest for 10 minutes, then run through the pasta roller again.
- Repeat until no filling is left. → If there is pasta dough left, use it to make homemade noodles!
How To Cook Homemade Ravioli
- Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes and remove with a slotted spoon.
- Meanwhile, heat a skillet over medium heat with olive oil and chopped sage. Cook for 3 minutes. → Medium heat is enough. Otherwise, you will burn the sage!
- Drizzle cooked ravioli with sage & olive oil, freshly cracked black pepper, sea salt, and parmesan cheese (optional).
Storage & Freezing Instructions
- Cook Only What You Need: Freshly cooked ravioli taste the best! Prepare only as many as you plan to eat right away.
- Storing Cooked Ravioli: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.
- Storing Uncooked Ravioli: Arrange uncooked ravioli on a floured baking sheet, cover with plastic wrap, and refrigerate for up to 1 day.
- Freezing Ravioli: To freeze, place uncooked ravioli in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. Cook frozen ravioli directly from the freezer-no thawing needed! Simply drop them into boiling salted water and cook for about 4 minutes.
More Recipes You’ll Love
Did You Make This Recipe?
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
Spinach Ricotta Ravioli
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 portion homemade pasta dough, or store-bought pasta dough
Spinach Ricotta Filling
- 9 oz frozen spinach, thawed
- 1 cup ricotta cheese, or vegan ricotta (Note 1)
- ½ cup parmesan cheese, or vegan cheese (Note 1)
- 1 lemon, only grated zest
- 1 tablespoon lemon juice
- ⅛ teaspoon ground nutmeg
- salt and pepper
Sage Olive Oil
- 4 tablespoon olive oil
- 4 leaves fresh sage, finely chopped
Instructions
- Follow this recipe to prepare homemade pasta dough or use a store-bought one. → You can go with a classic egg pasta dough or an eggless vegan pasta dough (you will find both versions in the linked recipe).
- Thaw spinach, squeeze out all excess liquid by hand, and finely chop.
- Add ricotta, parmesan, lemon zest, lemon juice, and nutmeg in a bowl. Whisk until smooth. Stir in chopped spinach and season to taste with salt and pepper.
Fill Ravioli → See step-by-step images in the blog post above
- Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead.
- Spoon heaped teaspoons of filling at even intervals (two fingers apart from each other) on the upper half of the dough. Fold the other half of the dough over the filling, gently pressing down around the mounds of filling and pushing out any air.
- Cut into ravioli using a ravioli cutter wheel or knife. → Cut away any excess dough. You can reuse all dough trimmings! Simply knead them together, rest for 10 minutes, then run through the pasta roller again.
- Repeat until no filling is left. → If there is pasta dough left, use it to make homemade noodles!
Cook Ravioli
- Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes and remove with a slotted spoon.
- Meanwhile, heat a skillet over medium heat with olive oil and chopped sage. Cook for 3 minutes. → Medium heat is enough. Otherwise, you will burn the sage!
- Drizzle cooked ravioli with sage & olive oil, freshly cracked black pepper, sea salt, and parmesan cheese (optional).
Notes
- Vegan Spinach Ricotta Ravioli: It’s super simple to make a vegan version of this recipe. Use vegan ricotta (store-bought or follow this cashew ricotta cheese recipe) and a vegan cheese alternative. You can even skip the parmesan in the recipe and only use vegan ricotta, tastes delicious too!
- Store uncooked ravioli on a floured baking tray wrapped covered with plastic wrap for a maximum of one day.
- Freeze uncooked ravioli on a single layer in the freezer. Transfer to a freezer bag once frozen. Place frozen ravioli (do not thaw them first) in a pot of boiling salt water and cook for 4 minutes.
Comments
No Comments