Homemade spinach and ricotta ravioli

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
3/4 cup whole milk ricotta

1 egg

1/2 cup finely chopped drained frozen spinach

1/4 cup grated Parmesan

2 tablespoons finely chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


  • In a large bowl combine the flour and the water.
  • Using a wooden spoon, stir to combine into a large ball handling as little as possible. Cover with plastic wrap and let sit for 20 minutes.
  • Combine all the ingredients except the egg in a medium bowl and stir to combine. Taste the mixture and add more salt if necessary. Add egg and mix until combined.
  • Form the ravioli using the above method and bring a large pot of salted water to a boil over high heat.
  • Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.
  • Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.


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