Spinach and ricotta ravioli

Making your own ravioli is fun and you can mix up the filling to your own liking!


Difficulty: Hard

Time: 60 min. preparation time, 0 min. baking time

Nutrition: Calories ca 732 / Protein 32g / Carbohydr. 62g / Fat 40g

Ingredients (4 servings)

300 gpasta dough
200 gspinach
250 gricotta cheese
100 gPecorino cheese (grated)
50 gpine nuts
2egg yolks


large saucepan, pasta cutter (optional), sieve, brush (optional), large bowl, small saucepan, cooking spoon, skimming ladle, cutting board, knife, pasta machine (optional), rolling pin

Wine Tip

Pinot Noir Rosé, dry, 2013
Pinot Noir wines are known for their delicate red fruit aroma and a pleasant acidity that is best revealed on hot summer days and in combination with Mediterranean dishes. The ideal drinking temperature is 8 – 12°C (46 – 54°F).

Step 1

Spinach and ricotta ravioli

Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.

sieve, small saucepan

200 g spinach / salt

Step 2

Spinach and ricotta ravioli

Finely chop pine nuts and blanched spinach.

cutting board, knife

50 g pine nuts

Step 3

Spinach and ricotta ravioli

Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.

large bowl, cooking spoon

1 egg yolk / 100 g Pecorino / 250 g ricotta cheese / salt / pepper

Step 4

Spinach and ricotta ravioli

Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.

pasta machine, knife, rolling pin

Step 5

Spinach and ricotta ravioli

Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.


1 egg yolk

Step 6

Spinach and ricotta ravioli

Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.

Step 7

Spinach and ricotta ravioli

Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.

Step 8

Spinach and ricotta ravioli

Cut ravioli into squares with a knife or a pasta cutter.

pasta cutter, knife

Step 9

Spinach and ricotta ravioli

Now, boil the finished ravioli in salted boiling water for approx. 4 – 5 min. until they float to the top. Drain well and enjoy plain or with homemade tomato sauce.

large saucepan, skimming ladle