Homemade Ravioli Recipe (From Scratch)
This homemade ravioli recipe from scratch produces light, pillowy pasta pockets filled with a creamy ricotta and spinach mixture, finished in a nutty brown butter and sage sauce. Made with a simple egg pasta dough that requires no special equipment, this classic Italian recipe is surprisingly approachable for beginners and endlessly customizable for experienced home cooks.
Equipment
- Pasta machine or stand mixer with pasta attachment Optional but recommended; a rolling pin works as a substitute
- Large mixing bowl For preparing the pasta dough and filling
- Fork or bench scraper For combining the pasta dough
- Rolling Pin Required if not using a pasta machine
- Sharp knife or pasta wheel cutter Fluted cutter preferred for decorative edges
- Ravioli stamp or ravioli tray Optional; helps create uniform shapes and tight seals
- Baking sheet Lined with parchment paper for resting cut ravioli
- Plastic wrap For resting the pasta dough
- Colander For draining and pressing wilted spinach
- Medium mixing bowl For preparing the ricotta spinach filling
- Teaspoon or small cookie scoop For portioning the filling onto pasta sheets
- Large pot For boiling the ravioli; should hold at least 6 quarts of water
- Slotted spoon or spider strainer For removing cooked ravioli from boiling water
- Wide skillet For making the brown butter sage sauce
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour 250g, plus more for dusting
- 2 large eggs
- 2 egg yolks
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt
- 1-2 tablespoons cold water Add as needed if dough is too dry
For the Ricotta Spinach Filling
- 1 cup whole-milk ricotta cheese 250g
- 1 cup fresh baby spinach 30g, finely chopped; or 1/3 cup frozen spinach, thawed and squeezed completely dry
- 1/2 cup Parmigiano-Reggiano 50g, finely grated; plus more for serving
- 1 egg yolk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
For the Brown Butter Sage Sauce
- 4 tablespoons unsalted butter 57g
- 6-8 fresh sage leaves
For Serving
- Parmigiano-Reggiano Freshly grated, for garnish
- freshly ground black pepper For garnish
Instructions
- Mound the flour on a clean surface, create a well in the center, and add the whole eggs, egg yolks, olive oil, and salt. Beat with a fork, slowly incorporating flour from the inner walls until a shaggy dough forms, then bring together with your hands.
- Knead the dough firmly with the heel of your hand for 8 to 10 minutes, pushing forward, folding back, and rotating a quarter turn, until smooth and elastic. If too dry, add cold water one teaspoon at a time; if sticky, dust lightly with flour.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling much easier.
- Wilt the fresh spinach by pouring boiling water over it in a colander, press out all excess moisture, then finely chop. (If using frozen spinach, thaw and squeeze completely dry.)
- In a medium bowl, combine the ricotta, chopped spinach, Parmigiano-Reggiano, egg yolk, nutmeg, salt, and pepper. Stir until fully combined and thick; refrigerate for 15 minutes if the mixture seems too loose.
- Cut the rested dough into 4 equal portions, keeping unused pieces covered. Using a pasta machine (setting 5 or 6) or rolling pin, roll each portion into a thin sheet, roughly 1-2mm thick, until you can faintly see your hand through it.
- Place 1-teaspoon mounds of filling along one half of a pasta sheet, spacing them about 1.5 to 2 inches apart, then lightly dampen the pasta around each mound with water using your fingertip.
- Fold the other half of the pasta sheet over the filling mounds, press firmly around each to remove air pockets, then cut into individual ravioli with a fluted pastry wheel or sharp knife. Press the edges firmly to seal and place on a floured parchment-lined baking sheet.
- Bring a large pot of generously salted water to a rolling boil, then carefully lower the ravioli in batches. Cook for 3 to 4 minutes until they float to the surface and the pasta looks cooked through, then remove with a slotted spoon.
- Melt the butter in a wide skillet over medium heat, add the sage leaves, and cook, swirling occasionally, until the butter turns golden amber and smells nutty, about 3 to 4 minutes. Add the cooked ravioli, toss gently to coat, and serve immediately topped with freshly grated Parmigiano-Reggiano.
Notes
- Rest the dough for the full 30 minutes minimum. Skipping this step makes rolling significantly harder as the gluten is too tight.
- Squeeze every drop of moisture from the spinach before mixing the filling. Excess liquid makes the filling runny and can cause ravioli to burst during cooking.
- Use only 1 teaspoon of filling per ravioli. Overfilling is the most common cause of broken seals and burst pasta.
- Dampen the pasta edges with water before sealing, and press firmly to eliminate all air pockets. Trapped air causes ravioli to pop open in boiling water.
- Salt your pasta water generously until it tastes like mild seawater. This is the only opportunity to season the pasta itself from the inside.
- Cook ravioli in batches rather than all at once to maintain the water temperature and prevent sticking.
- To freeze uncooked ravioli, arrange in a single layer on a floured parchment-lined baking sheet, freeze until solid (about 1 hour), then transfer to a zip-lock bag. Keeps for up to 2 months. Cook directly from frozen, adding 1 to 2 minutes to the cook time.
- Leftover cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Toss with a little olive oil before storing to prevent sticking.
- Reheat cooked ravioli gently in a pan with a splash of water or pasta cooking liquid and butter over low heat. Avoid the microwave, which makes the pasta rubbery.
- No pasta machine? A sturdy rolling pin works perfectly. Roll the dough until thin enough that you can faintly see your hand through it when held up to the light.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 48gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 620mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 25IUVitamin C: 6mgCalcium: 28mgIron: 18mg
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