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–+ servings
Close-up of authentic Italian ravioli sprinkled with parsley, showcasing the golden pasta texture
Callie Brooks

Best Homemade Ravioli

This best homemade ravioli recipe delivers authentic Italian comfort with silky pasta dough and a rich spinach ricotta filling. Perfect for family dinners or weekend projects, it's a versatile dish that pairs beautifully with any sauce.
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour (250g), plus more for dusting
  • 3 large eggs, room temperature
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 10 oz fresh spinach, cooked, squeezed dry, chopped
  • 15 oz ricotta cheese, well-drained
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 egg yolk
  • 1 pinch nutmeg
  • black pepper and salt, to taste

Equipment

  • pasta machine or rolling pin
  • mixing bowls
  • fork or whisk
  • plastic wrap
  • slotted spoon
  • knife or ravioli cutter

Method
 

  1. Place flour on a clean surface and make a well in the center. Add eggs, olive oil, and salt. Use a fork to whisk the center and gradually incorporate the flour. Knead the dough until smooth, about 8 minutes. Wrap in plastic wrap and rest for 30 minutes.
  2. In a bowl, combine chopped spinach, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until creamy and smooth.
  3. Roll the dough into thin sheets using a pasta machine or rolling pin. Place spoonfuls of filling across one sheet. Top with another sheet, press around filling to seal, and cut into ravioli squares.
  4. Bring a large pot of salted water to boil. Cook ravioli in small batches for 3–5 minutes until they float. Remove with a slotted spoon.
  5. Serve with browned butter and sage, marinara, Alfredo, or pesto. Garnish with extra Parmesan if desired.

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 20gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 190mgSodium: 420mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 4500IUVitamin C: 7mgCalcium: 350mgIron: 3.5mg

Notes

Make sure to knead the dough thoroughly and let it rest to avoid tough pasta. Drain ricotta well to avoid watery filling. Seal ravioli tightly to prevent bursting during cooking. Cook in small batches for best texture. Pair with browned butter sage, marinara, or cream sauce based on the season or occasion.

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