Creamy Kosher Spinach and Ricotta Ravioli

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Making fresh ravioli from scratch might seem intimidating, but I promise it’s more forgiving than you think. I learned this technique from my Italian neighbor years ago, and I’ve been adapting it for kosher kitchens ever since. The key is getting your pasta dough to the right consistency and not overfilling those little pockets.

Spinach and ricotta is such a classic combination for good reason. The mild, creamy cheese balances perfectly with the earthy spinach, and when you wrap it all up in tender pasta, it becomes something really special. I use whole milk ricotta and add just a touch of parmesan for depth. The spinach needs to be squeezed completely dry, otherwise your filling will be watery and the ravioli might burst while cooking.

Getting Your Ricotta Filling Just Right

The pasta dough itself is simple. Just eggs, flour, and a little olive oil. I roll it thin enough that you can almost see through it, but not so thin that it tears when you’re sealing the ravioli. A pasta machine helps, but you can absolutely do this with a rolling pin if that’s what you have. The trick is keeping the dough covered while you work so it doesn’t dry out.

The Secret to Perfect Ravioli Dough

These ravioli are perfect for Shabbat dinner or any time you want something that feels restaurant quality but comes from your own kitchen. I like to serve them with a simple butter and sage sauce, or sometimes just good olive oil and freshly grated cheese. They freeze beautifully too, so you can make a big batch and have homemade ravioli ready whenever you need them.

Creamy Kosher Spinach and Ricotta Ravioli - Italian recipe
Making fresh ravioli from scratch might seem intimidating, but I promise it's more forgiving than you think. I learned this technique from my Italian neighbor years ago, and I've been adapting it for kosher kitchens ever since. The key is getting your pasta dough to the right consistency and not overfilling those little pockets. Spinach and ricotta is such a classic combination for good reason. The mild, creamy cheese balances perfectly with the earthy spinach, and when you wrap it all up in tender pasta, it becomes something really special. I use whole milk ricotta and add just a touch of parmesan for depth. The spinach needs to be squeezed completely dry, otherwise your filling will be watery and the ravioli might burst while cooking. The pasta dough itself is simple. Just eggs, flour, and a little olive oil. I roll it thin enough that you can almost see through it, but not so thin that it tears when you're sealing the ravioli. A pasta machine helps, but you can absolutely do this with a rolling pin if that's what you have. The trick is keeping the dough covered while you work so it doesn't dry out. These ravioli are perfect for Shabbat dinner or any time you want something that feels restaurant quality but comes from your own kitchen. I like to serve them with a simple butter and sage sauce, or sometimes just good olive oil and freshly grated cheese. They freeze beautifully too, so you can make a big batch and have homemade ravioli ready whenever you need them.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Pasta Dough
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs room temperature
  • 1 tablespoon olive oil
  • 1 teaspoon salt
For the Filling
  • 10 ounces fresh spinach or 1 cup frozen, thawed and drained
  • 15 ounces whole milk ricotta cheese drained
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk
  • 2 cloves garlic minced
  • 1/4 teaspoon nutmeg freshly grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
For Assembly and Cooking
  • 1 large egg beaten, for egg wash
  • 2 tablespoons salt for pasta water
  • 4 tablespoons butter
  • 8 fresh sage leaves

Method
 

Make the Pasta Dough
  1. Place flour and salt in a large bowl and make a well in the center. Crack eggs into the well and add olive oil.
  2. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
  4. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
Prepare the Filling
  1. If using fresh spinach, wash and steam for 2-3 minutes until wilted. If using frozen, thaw completely.
  2. Squeeze spinach in a clean kitchen towel to remove as much water as possible. Chop finely.
  3. In a bowl, combine ricotta, Parmesan, egg yolk, minced garlic, nutmeg, salt, and pepper. Mix well.
  4. Fold in the chopped spinach until evenly distributed. Taste and adjust seasoning if needed.
Assemble the Ravioli
  1. Divide pasta dough into 4 pieces. Work with one piece at a time, keeping others covered.
  2. Roll dough through pasta machine starting at widest setting, gradually moving to setting 6 or 7, or roll with rolling pin until very thin.
  3. Cut pasta sheet into rectangles about 4x3 inches. You should have about 24 pieces.
  4. Place 1 tablespoon of filling in center of half the pasta rectangles. Brush edges with beaten egg.
  5. Top with remaining pasta rectangles and press edges firmly to seal, removing air bubbles. Crimp edges with a fork.
  6. Place finished ravioli on a floured baking sheet, making sure they don't touch.
Cook and Serve
  1. Bring a large pot of water to boil. Add 2 tablespoons salt.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is golden and sage is crispy, about 3-4 minutes.
  3. Gently drop ravioli into boiling water. Cook for 3-4 minutes until they float to the surface.
  4. Using a slotted spoon, transfer ravioli to the skillet with sage butter. Toss gently to coat.
  5. Serve immediately with additional Parmesan cheese if desired.

Notes

Ravioli can be frozen before cooking. Place on a baking sheet and freeze until solid, then transfer to freezer bags. Cook from frozen, adding 1-2 extra minutes to cooking time. Leftover filling keeps in refrigerator for 2 days and makes excellent stuffing for other pasta shapes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 620mg 27%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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