Spinach And Ricotta Ravioli Recipe

I am determined to make better use of my bread maker and so made my pasta dough in it. I am going to perfect the recipe before I share it, but if you are making it by hand it is really easy – for every 100g of pasta flour you need 1 egg and a pinch of Maldon sea salt (or equivalent quality). You need 100g per person. Simple – make the dough, knead, leave to rest for 30 minutes and then roll out. After this meal of Spinach And Ricotta Ravioli I have also bought myself a ravioli cutter to make it easier for me to get nice consistent shapes.

Spinach And Ricotta Ravioli
Spinach And Ricotta Ravioli
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Spinach And Ricotta Ravioli


  • 200 g spinach
  • 1 garlic clove
  • 100 g ricotta
  • 200 g fresh pasta dough
  • 15 g butter
  • small handful flat leaf parsley chopped
  • 25 g Parmesan grated
  • 30 mls cream


  • rinse your spinach thoroughly but do not dry it
  • place into a hot frying pan to wilt, with the garlic clove
  • season well and then set aside to cool
  • drain and chop
  • mix in the ricotta, adjust the seasoning and set aside
  • roll out your pasta to make sheets
  • use a ravioli cutter to cut the shapes
  • place a teaspoon of the mixture into a ravioli cut out
  • place water around the edges and place another cut out on top
  • seal well and dust lightly with flour
  • cook for 3 minutes in boiling salted water while you make the sauce
  • melt the butter in a frying pan
  • add the parsley, Parmesan and cream
  • when the ravioli are cooked, toss through the sauce

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14 thoughts on “Spinach And Ricotta Ravioli Recipe

  1. Pingback: Tweets that mention Spinach and Ricotta Ravioli « Lavender and Lime -- Topsy.com
  2. I`m ready to Cooking tonight all ingredient in my Kitchen just waiting for my friends who are invited today in my house to some party all night.This is my First time with my friends we are cooking so please Wish me that all going normal and this recipe Perfect.

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