Ricotta Spinach Ravioli


How to make Ricotta Spinach Ravioli? A standby stuffed pasta. Serve it with tomato sauce or traditional pesto. Ingredients and simple directions:



  • 1 egg
  • 1 cup cooked spinach (about 8 ounces raw), squeezed dry and chopped
  • 1 ½ cups ricotta cheese, drained in a strainer for a few minutes
  • ¼  cup chopped fresh parsley leaves
  • 1 teaspoon minced garlic
  • A small grating of nutmeg
  • 1 cup freshly grated Parmesan cheese
  • Salt
  • Cornmeal or all-purpose flour for dusting
  • Fresh Egg Pasta or Eggless Pasta rolled into sheets and kept moist under a towel or plastic wrap


  1. Combine the egg, spinach, ricotta, parsley, garlic, nutmeg, and Parmesan in a bowl and mix well. (At this point, you may refrigerate the stuffing, covered, for up to a day.)
  2. Bring a large pot of water to a boil and salt it. Put a little water in a small bowl and lightly dust a flat…


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