I’m thrilled to share my Spinach and Ricotta Ravioli, a recipe that pairs tender homemade pasta with a creamy ricotta center and includes a vegan alternative I can’t wait to show you.

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I always thought ravioli was a restaurant thing until I tried making Spinach And Ricotta Ravioli at home. Using plain all-purpose flour and creamy whole-milk ricotta changed my mind fast.

There’s something oddly addictive about cutting imperfect squares and finding out the filling is exactly what your week needed. This is messy, a little stubborn sometimes, but when it works you smile, its that simple.

I even started playing with a Vegan option but kept coming back to the richness of ricotta. If you like surprises, this Homemade Pasta Dough take will make you curious.

Ingredients

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Spinach: Leafy green, packed with iron and fiber, gives fresh earthy color and flavor.
Whole-milk ricotta: Creamy, high in protein and calcium, adds rich mouthfeel and it’s gentle tang.
Parmesan: Aged, salty cheese that boosts umami, a little goes a long way.
Eggs: Provide protein and fat, bind filling and dough, make texture silkier.
All-purpose flour: Main structure of pasta, mostly carbs, gives chew and holds fillings.
Olive oil: Adds healthy fats, subtle fruitiness, helps dough and filling feel smoother.
Tofu or cashew ricotta: Vegan swap, tofu is neutral protein, cashews make it creamy and a bit sweet.
Butter or vegan butter with sage: Browned butter gives nutty richness, sage adds aromatic lift, or use vegan.

Ingredient Quantities

For the pasta dough (classic): All-purpose flour, 2 cups (250 g), plus extra for dusting

For the pasta dough (classic): Large eggs, 3

For the pasta dough (classic): Olive oil, 1 tablespoon (optional)

For the pasta dough (classic): Salt, 1/2 teaspoon

For the pasta dough (vegan): All-purpose flour, 2 cups (250 g), plus extra for dusting

For the pasta dough (vegan): Warm water, 1/2 to 3/4 cup (adjust as needed)

For the pasta dough (vegan): Olive oil, 1 tablespoon

For the pasta dough (vegan): Salt, 1/2 teaspoon

Spinach (fresh), 10 ounces (about 10 cups loosely packed) OR frozen chopped spinach, 10 ounces, thawed and well squeezed

Whole-milk ricotta, 1 1/2 cups (about 12 ounces / 340 g)

Parmesan cheese, grated, 1/2 cup (about 50 g)

Large egg (for filling), 1

Garlic, 1 clove, minced

Olive oil, 1 tablespoon (for wilting spinach)

Nutmeg, a pinch

Salt, about 1/2 teaspoon (plus more to taste)

Black pepper, 1/4 teaspoon (or to taste)

Vegan ricotta option (tofu based): Firm tofu, 14 ounces (press well) OR cashew ricotta option: Raw cashews, 1 cup soaked and drained

Vegan ricotta option: Nutritional yeast, 3 tablespoons

Vegan ricotta option: Lemon juice, 1 tablespoon

Vegan ricotta option: Garlic, 1 clove, minced

Vegan ricotta option: Olive oil, 1 tablespoon

Vegan ricotta option: Salt, about 1/2 teaspoon (adjust)

Butter, 4 tablespoons unsalted (for brown butter sage sauce) OR vegan butter substitute, 4 tablespoons

Fresh sage leaves, 8 to 10

Grated Parmesan or vegan Parmesan, 1/4 cup for serving

Optional finishing: Lemon zest, 1 teaspoon

Optional pantry: Extra olive oil, extra salt and pepper for seasoning

How to Make this

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1. Make the dough: for classic, mound 2 cups flour on your counter, make a well, crack in 3 large eggs, 1 tbsp olive oil (optional) and 1/2 tsp salt, mix with a fork until shaggy then knead 8 to 10 minutes until smooth and elastic; for vegan, mix 2 cups flour, 1/2 to 3/4 cup warm water, 1 tbsp olive oil and 1/2 tsp salt, stir until a soft dough forms then knead briefly. Wrap dough in plastic or a bowl and rest 30 minutes.

2. Prep the spinach and ricotta filling: heat 1 tbsp olive oil in a skillet, add 1 clove minced garlic and 10 oz fresh spinach (or thawed squeezed frozen spinach), wilt quickly, cool slightly and squeeze out all extra liquid in a clean towel or cheesecloth. In a bowl combine squeezed spinach, 1 1/2 cups whole-milk ricotta, 1/2 cup grated Parmesan, 1 large egg, a pinch of nutmeg, about 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust. Tip: squeeze until the spinach is nearly dry or the filling will be soggy.

3. Make the vegan ricotta if doing vegan: option A tofu: press 14 oz firm tofu well, crumble and blend with 3 tbsp nutritional yeast, 1 tbsp lemon juice, 1 clove minced garlic, 1 tbsp olive oil and about 1/2 tsp salt until creamy; add the squeezed spinach and season to taste. Option B cashew: soak 1 cup raw cashews, drain and blend with same seasonings until smooth, fold in spinach. No egg in vegan filling.

4. Roll the dough thin: divide rested dough into 4 pieces, keep unused covered, and roll each piece into a thin sheet by machine or by hand until almost translucent (about 1 to 2 mm). Lightly dust with flour to prevent sticking. If you roll unevenly, trim edges with a knife.

5. Assemble ravioli: place teaspoon-sized mounds of filling about 1 to 1 1/2 inches apart on one sheet, brush around the mounds with egg wash (1 beaten egg + splash water) for classic or water/olive oil for vegan, lay second sheet over, press down around each mound to seal and push out air pockets, cut with a ravioli cutter, knife or fork. Tip: keep the pasta and your hands lightly floured, and use a straw to pop any trapped air before sealing.

6. Rest and flour: transfer ravioli to a floured tray or baking sheet in a single layer, dust tops lightly with flour and let rest 15 minutes so seams set; you can refrigerate for a few hours or freeze on the tray then bag for longer storage.

7. Make brown butter sage sauce: in a large skillet melt 4 tbsp unsalted butter (or vegan butter substitute) over medium heat until it foams then turns golden brown and smells nutty, about 3 to 5 minutes, watch closely. Add 8 to 10 fresh sage leaves and fry until crisp, remove from heat. If the butter browns too fast lower heat, you want nutty not burnt.

8. Cook ravioli: bring a large pot of salted water to a rolling boil, gently add ravioli in batches so they don’t clump, cook 3 to 4 minutes or until they float and the pasta is tender. Use a slotted spoon to move them directly into the sage butter, reserve a cup of pasta water.

9. Finish the dish: toss ravioli gently in the brown butter sage sauce, add a splash of reserved pasta water if you need to loosen, sprinkle 1/4 cup grated Parmesan or vegan Parmesan and 1 tsp lemon zest, taste and adjust salt and pepper. Drizzle a little extra olive oil if you like for shine.

10. Serve hot and store tips: serve right away with extra Parmesan on the side, sprinkle more black pepper. Leftovers keep well: refrigerate cooked ravioli up to 2 days, or freeze uncooked on a tray then bag for up to 1 month; reheat gently in sauce or simmer briefly in water.

Equipment Needed

1. Large mixing bowl, for making dough and mixing the ricotta-spinach filling — use one bowl for dough and a separate one for filling if you can.

2. Measuring cups and spoons, get the flour and water/eggs right or the dough will be sad.

3. Clean work surface or pastry board plus extra flour for dusting, you need room to roll and fold.

4. Fork and bench scraper (or dough knife), fork to start the dough, scraper to lift and cut portions.

5. Pasta machine or heavy rolling pin, machine is way easier but a pin works if you got patience.

6. Pastry brush and small bowl, for the egg wash (or water/olive oil for vegan).

7. Teaspoon or small cookie scoop, for even little mounds of filling so the ravioli line up.

8. Ravioli cutter, fluted wheel or sharp knife (or just a fork to seal), whatever you got to trim and finish.

9. Large skillet (for wilting spinach and making brown butter) and a large pot for boiling the ravioli.

10. Slotted spoon, baking sheet dusted with flour, and a clean kitchen towel or cheesecloth to squeeze the spinach dry.

FAQ

Can I make this completely vegan? Yes. Use the vegan pasta dough (warm water, olive oil, salt) and swap the ricotta for the tofu or cashew version with nutritional yeast, lemon juice, garlic and a bit of olive oil. Press the tofu very well or soak and drain cashews before blending, taste and adjust salt, it's that simple.

How do I stop the ravioli from getting soggy? Dry is everything. Squeeze the spinach until almost no water comes out, drain the ricotta or tofu well, chill the filling so it's firmer, and dust your work surface and pasta with flour or semolina. Seal edges firmly and don't overcrowd the pot when cooking.

Can I use frozen spinach? Yes. Thaw completely, squeeze out as much liquid as possible and give it a quick saute with a little olive oil and minced garlic to lift extra moisture and flavor. Then chop and mix into the filling like you would fresh spinach.

What's the best way to roll the pasta if I don't have a machine? Use a rolling pin, divide dough into small balls, flatten then roll thin and even. Keep turning and flouring so it doesn't stick. Aim for about 1.5 to 2 mm thickness so they cook through but don't burst.

Can I freeze the ravioli? Absolutely. Freeze them single layer on a tray until firm, then transfer to a bag or container. Cook from frozen in simmering salted water, add about 1 to 2 minutes to the cooking time (fresh usually 2 to 4 minutes, frozen 4 to 6).

What if I don't want brown butter and sage? No problem. Olive oil with toasted sage, garlic butter, or a simple tomato sauce all work great. For vegan, use a good vegan butter or extra olive oil and finish with lemon zest and vegan parmesan for brightness.

Spinach Ricotta Ravioli (with Vegan Option) Recipe Substitutions and Variations

Whole-milk ricotta: swap for strained cottage cheese (same volume). Blend it smooth, squeeze out extra whey first, and add a tablespoon of cream or yogurt if you want it richer, it’s not exactly the same but works great.
Large eggs (for the classic dough): use the vegan dough instead — 1/2 to 3/4 cup warm water plus 1 tablespoon olive oil for 2 cups flour; knead till smooth, you might need to tweak the water a bit.
Fresh spinach: replace with Swiss chard or baby kale (about 12 ounces raw). Remove tough stems, sauté a little longer and taste for salt, they’re leafier and need more cooking than spinach.
Unsalted butter (for the sauce): swap with good vegan butter or clarified butter/ghee for a nuttier note, or use extra-virgin olive oil browned lightly with the sage if you need dairy free; each gives a different, tasty result.

Pro Tips

1. Squeeze the spinach until it’s almost bone dry before you mix it with the ricotta, use a clean dish towel, cheesecloth or a salad spinner then press between plates; if the filling still seems watery add 1 to 2 tablespoons of fine breadcrumbs or a little extra grated Parmesan to bind it, dont overdo it or the flavor gets off.

2. Let the dough rest the full 30 minutes and keep unused pieces covered so they dont form a crust; if it’s sticky add flour a tablespoon at a time, if it’s tough you probably over-kneaded so cut kneading time next batch, and dust with semolina instead of plain flour to stop sticking but keep the pasta light.

3. When assembling, work quickly and flour your hands and the sheet lightly, brush the sealing edge with egg wash or water, press out every air pocket (a straw or the tip of a knife works great) then freeze the trays of ravioli on a baking sheet before bagging if you want to store them without them sticking together.

4. For the brown butter sage sauce watch the butter the whole time, cook over medium low heat so it browns slowly and smells nutty not burnt, pull the pan off the heat before you add the ravioli and crisp the sage right at the end; always keep a cup of pasta water handy and add it a little at a time to loosen the sauce and make it glossy.

Spinach Ricotta Ravioli (with Vegan Option) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m thrilled to share my Spinach and Ricotta Ravioli, a recipe that pairs tender homemade pasta with a creamy ricotta center and includes a vegan alternative I can’t wait to show you.

Servings

servings

Calories

644

kcal

Equipment: 1. Large mixing bowl, for making dough and mixing the ricotta-spinach filling — use one bowl for dough and a separate one for filling if you can.