Recipes › Pasta › Homemade Ravioli Recipe

Homemade Ravioli Recipe

Recipe by Pedro M. A. Neves

Homemade ravioli features tender pasta pillows filled with a savory ricotta and spinach mixture, finished with a light butter and sage sauce. This classic Italian dish showcases the art of handmade pasta, requiring patience and care but rewarding with incomparable flavor and texture that far surpasses store-bought versions.

Ingredients

• 300g all-purpose flour
• 3 large eggs
• 1 teaspoon salt
• 15ml water (as needed)
• 250g whole milk ricotta cheese
• 100g fresh spinach, blanched and finely chopped
• 50g grated Parmigiano-Reggiano cheese
• 1 egg yolk
• 1/4 teaspoon freshly grated nutmeg
• 100g unsalted butter
• 12 fresh sage leaves
• 60ml vegetable or chicken broth
• Salt and black pepper to taste

Instructions

1. Mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well and add salt. Using a fork, beat the eggs gently, then gradually incorporate flour from the inner walls of the well until a shaggy dough forms.

2. Knead the dough with the heel of your hand for 8-10 minutes until smooth and elastic, adding drops of water if too dry. The dough should be slightly firm and unified.

3. Wrap the dough in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

4. Combine ricotta, blanched spinach, Parmigiano-Reggiano, egg yolk, nutmeg, salt, and pepper in a bowl until evenly mixed. Refrigerate the filling until needed.

5. Divide dough into two equal portions. Roll one portion through a pasta machine, starting at the thickest setting and gradually reducing thickness to setting 6 (nearly transparent). Lay the sheet on a floured surface and repeat with the second portion.

6. Place 15ml (1 tablespoon) mounds of filling on one pasta sheet, spacing them in rows about 5cm apart. Lightly brush the surface around each mound with water.

7. Fold the second pasta sheet over the filling-topped sheet, pressing gently around each mound to seal and remove air pockets.

8. Cut ravioli into individual squares using a fluted pastry wheel or knife, ensuring edges are sealed. Transfer finished ravioli to a parchment-lined tray.

9. Bring a large pot of salted water to a rolling boil. Gently add ravioli in batches, stirring occasionally. They are done when they float and cook for an additional 2-3 minutes.

10. While ravioli cooks, melt butter in a large skillet over medium heat. Add sage leaves and allow butter to turn light golden, about 2 minutes. Add broth and a pinch of salt.

11. Drain ravioli and gently transfer to the sage butter sauce. Toss carefully to coat, then divide among warmed serving bowls. Garnish with additional Parmigiano-Reggiano and freshly ground pepper.

Substitutions

• Replace ricotta with fresh goat cheese for tangier flavor and lighter texture
• Substitute spinach with diced fresh porcini mushrooms for a vegetarian alternative with earthiness
• Use gluten-free flour blend (with xanthan gum) for gluten-free ravioli
• Replace butter and sage sauce with marinara sauce or truffle oil drizzle

Tips

• Make ravioli dough ahead: wrap uncooked ravioli tightly and freeze for up to 3 months; cook directly from frozen, adding 1-2 minutes to cooking time
• Ensure all filling ingredients are finely minced and well-seasoned; this amplifies flavor in the delicate pasta pockets
• Use a pasta machine for consistent thickness; hand-rolling works but requires more practice to achieve even cooking
• Do not overcrowd the pot when boiling ravioli; cook in batches to maintain water temperature and prevent sticking

Ravioli originated in Liguria in northern Italy and remains a symbol of regional pride; traditional Ligurian ravioli are filled with meat and herbs, though ricotta and spinach versions became popular throughout Italy. The handmade pasta tradition reflects the Italian philosophy of taking time with food preparation as an expression of care and respect for the ingredient.

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