Creamy Spinach and Ricotta Ravioli

By AislePrompt Test Kitchen · 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 chopped fresh spinach, ricotta cheese, large 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.

★ 3.6 (15 ratings) Prep: 45 min Cook: 10 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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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 chopped 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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