Spinach And Ricotta Ravioli Using Fresh Pasta

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
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Spinach And Ricotta Ravioli

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 200 g spinach
  • 1 clove garlic
  • 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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Ingredients used for my Spinach And Ricotta Ravioli
  • Spinach: Even though I grow my own spinach, for recipes such as this I prefer to buy baby spinach leaves as they are softer and can be used whole.
  • Garlic: always buy firm cloves and keep them in the paper till needed. Don’t worry if they sprout, but if it bothers you, plant them to grow your own.
  • Ricotta: I make my own, but use store bought if you are short of time
  • Fresh pasta: as with my ricotta I also make my own. Some supermarkets sell ready made pasta sheets.
  • Butter: unless stated, I always use unsalted butter. If you use salted butter reduce the amount of salt you add to the recipe
  • Parsley: I only ever use Italian flat leaf parsley. To me, curly parsley is reserved for steak houses who want to pretty up their plates.
  • Parmesan: if you cannot find this expensive cheese where you live, use any hard cheese which is not too strong in flavour
  • Cream: I often use UHT cream as buying fresh cream often leads to butter making as the cream goes sour.

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