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Ricotta-Spinach Ravioli with Garlicky Tomato Sauce

Think of stuffed pasta and what comes to mind first? Perhaps you think of cannelloni or those pasta shells which are big enough to fill. Another popular kind of stuffed pasta is ravioli. This recipe shows you how to make your own ravioli dough, and features a ricotta and spinach filling. The garlic and tomato sauce is also really good and easy to make from scratch. You can make the ravioli a few hours before cooking them, as long as you keep them in the refrigerator until you are ready to cook them. Then you can cook them in a large pot of water while you have the sauce gently simmering in another pan.

Ravioli is always a nice option in Italian restaurants, but learning how to make your own means you can make this delicious Italian dish any time you want and of course you can take your pick from all kinds of filling possibilities. If you want to stir some chili paste through the ravioli after taking out the kids’ portions or add some diced bacon to make it meatier, go ahead. This recipe is amazing whether you choose to tweak it or not.

Making a dish like this from scratch is more labor-intensive than opening a package of readymade ravioli, but you cannot beat the amazing fresh flavor, so if you want to go all-out to impress, this is the perfect recipe, and it is special enough for a special occasion such as Valentine’s Day. You are sure to win your sweetheart over with this stunning meal. Serve chocolate mousse for dessert, crack open a bottle of champagne to go with it, and you simply cannot go wrong.

Homemade Gourmet Ravioli
Summary: Ravioli made lovingly by hand is a fantastic experience. This dish is authentically Italian and the flavors are just amazing. This dish is ideal served at a special occasion.
Cuisine: Italian
Recipe type: Pasta
Serves: 6
Prep time: 
Cook time: 
Total time: 
For the Dough:
  • 3 eggs
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • Cornmeal, for dusting
For the Filling:
  • 1 cup ricotta cheese
  • ¼ cup grated parmesan
  • ½ tablespoon olive oil
  • 1 finely chopped shallot
  • 1 egg
  • 8 oz fresh baby spinach leaves
  • Salt and black pepper, to taste
For the Sauce:
  • 28 oz can crushed tomatoes
  • 2 minced garlic cloves
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • ¼ cup chopped fresh basil, plus some sprigs for garnish if liked
  • Salt and black pepper, to taste
  1. The first thing to do is make the ravioli dough.
  2. Mix the flour and salt in a large bowl.
  3. Shape it into a mound, then make a well in the center.
  4. Add the eggs and a tablespoon of the oil and beat with a fork.
  5. Keep blending until the mixture comes into a ball.
  6. Wrap it in plastic wrap and let it rest for half an hour.
  7. Meanwhile you can make the filling.
  8. Steam the baby spinach then drain it well, squeezing all the liquid out.
  9. Chop it finely.
  10. Heat a pan over a moderate heat then add the oil and heat it up.
  11. Add the shallots and sauté them for a minute, stirring constantly.
  12. Add the spinach to the pot with the shallots, as well as the ricotta, egg and parmesan.
  13. Add salt and black pepper to taste.
  14. Cut the dough ball in half then cover one of these halves to keep it moist.
  15. Dust the countertop with flour and press the dough into a rectangle.
  16. Roll it through a pasta machine a couple of times at the widest setting.
  17. Pull and stretch it while it is coming out of the machine.
  18. Decrease the setting and run it through another few times.
  19. Keep reducing the setting until you get it really narrow and the dough is as thin as you can get it.
  20. Dust the countertop and dough sheet with flour, then lay it on the countertop and brush cold water over it.
  21. Drop a tablespoon of filling on ½ the pasta sheet, keeping each one 2 inches apart.
  22. Fold the other half of the pasta sheet over like a blanket.
  23. Press out the air pockets around the filling and cut each one into a square using a sharp knife.
  24. You can either crimp the edges with a fork to make a tight seal or use a fluted pastry wheel if you have one.
  25. Use cornmeal to dust the ravioli and sheet pan so the pasta does not stick.
  26. Prepare the rest of the ravioli in the same way, using the other ½ of the dough and the remaining filling.
  27. Refrigerate the ravioli until needed if you are not going to cook it within an hour.
  28. Now it is time to make the sauce.
  29. Heat 2 tablespoons of oil in a pot and sauté the garlic for a minute.
  30. Stir in the tomatoes, pepper flakes, salt, and black pepper.
  31. Cook for 10 minutes over a low heat.
  32. Stir in the basil and cook for 10 minutes more.
  33. Cook the ravioli to al dente in boiling salted water.
  34. Do not overcrowd the pot – cook it in batches if you need to.
  35. The ravioli will float to the top when done.
  36. Drain it and return it to the pot.
  37. Pour half of the warm sauce mixture into the pot and stir carefully.
  38. Serve the ravioli with the rest of the sauce.

Photo Description:

Ravioli is a typical Italian dish. These soft pasta pillows are filled with spinach, ricotta and more, and the tomato sauce goes beautifully with the pasta. Making your own ravioli takes a little practice but it is very rewarding to make your own, and it will certainly be more special than the store-bought kind. The photo shows what the finished dish will look like if you add some fresh basil as a garnish. Serve parmesan cheese on the side and a glass of Italian wine, or even champagne, and this will be a real feast.


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Christine Szalay-Kudra

Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.

Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.

When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole


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