Creamy Spinach and Ricotta Ravioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Homemade ravioli filled with spinach and ricotta, tossed in a butter and Parmesan sauce, perfect for a cozy dinner. This italian-inspired pasta ready in about 55 minutes pairs fresh spinach, ricotta cheese, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, puree spinach, ricotta, egg, salt, and pepper until smooth. Set aside.
  2. Step 2: In a large bowl, combine all-purpose flour and semolina flour. Make a well in the center and gradually add 1/2 cup water to form a dough. Knead for 5-7 minutes until elastic.
  3. Step 3: Roll dough into thin sheets (1/8 inch thick). Using a spoon, place 1 tbsp spinach-ricotta mixture on each sheet, leaving space between fillings.
  4. Step 4: Fold the dough over the filling, pressing edges to seal. Cut into individual ravioli shapes.
  5. Step 5: In a large pot, bring salted water to a boil. Add ravioli and cook for 3-4 minutes until floating. Drain.
  6. Step 6: In a skillet, melt butter over medium heat. Add cooked ravioli and Parmesan cheese, tossing until sauce emulsifies and coats the pasta.

Frequently asked questions

How long does Creamy Spinach and Ricotta Ravioli take to make?

Total time is about 55 minutes (45 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Spinach and Ricotta Ravioli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Creamy Spinach and Ricotta Ravioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Spinach and Ricotta Ravioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Spinach and Ricotta Ravioli?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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