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Spinach and ricotta ravioli

Servings: 4


  • <550 g pasta dough 
  • 200 g spinach 
  • 250 g ricotta cheese 
  • 100 g Pecorino cheese (grated) 
  • 50 g pine nuts 
  • 2 egg yolks 
  • salt 
  • pepper

Utensils: sieve, small saucepan, cutting board, knife, large bowl, cooking spoon, pasta machine, rolling pin, brush, pasta cutter, large saucepan, skimming ladle

Blanch spinach for approx. 3 – 4 min. in slightly boiling water. Drain and squeeze out water from spinach.

Finely chop pine nuts and blanched spinach.

Combine spinach, pine nuts, egg yolk, Pecorino, and ricotta cheese. Season generously with salt and pepper.

Halve pasta dough. Roll out both halves as thinly as possible on a floured surface with a rolling pin or a pasta machine into 5 cm x 40 cm strips.

Mix the other egg yolk with a little bit of water and brush half of the pasta dough strips.

Then, place a spoonful of filling approx. every 5 cm on pasta strips that have been brushed with egg wash.

Now, cover with one of the other strips of rolled out dough and pinch the dough firmly around the filling.

Cut ravioli into squares with a knife or a pasta cutter.

Now, boil the finished ravioli in salted boiling water for approx. 4 – 5 min. until they float to the top. Drain well and enjoy plain or with homemade tomato sauce.

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