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Ricotta and Spinach Ravioli


  • 300g Galbani Ricotta
  • 600g spinach leaves (net weight)
  • 2 eggs
  • Nutmeg (to taste)
  • Salt and pepper

  • 300g flour
  • 3 eggs

Preparation Instructions

  1. Sift the flour onto a pastry board, create a well and add the beaten eggs, a pinch of salt and a tablespoon of warm water.
  2. Begin to mix with a fork and then knead vigorously for about 10 minutes until the dough becomes smooth and elastic.
  3. When ready, form into a ball, wrap in plastic wrap and let rest for 60 minutes. While the dough rests, prepare the filling.
  4. Clean the spinach, wash it several times under running water and cook for a few minutes in the water remaining on the leaves. Drain, squeeze firmly and chop.
  5. Add the Galbani Ricotta, eggs, grated nutmeg, salt and pepper. Mix the ingredients well until smooth. Divide the dough into four pieces and use a pasta roller to roll out thin strips.
  6. Spoon mounds of the filling the size of a cherry about 4 cm apart along the strips. Fold over the free edge of the pasta and press with a finger around the filling removing all air and sealing well. Create the ravioli (square or rectangular) by cutting with a toothed cutter and place on a floured dishcloth.
  7. When they are all ready cook in plenty of salted boiling water for a few minutes. Remove with a slotted spoon.
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