Spinach and ricotta ravioli

1 hour 20 mins cooking time
Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.
Spinach and ricotta ravioli Spinach and ricotta ravioli

Spinach and ricotta ravioli

  • 1 hour 20 mins cooking time
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Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.
Indulge in the classic charm of Italian cuisine with our spinach and ricotta ravioli. It pairs the smooth texture of ricotta cheese with the freshness of spinach, wrapped in delicious homemade pasta. A hint of lemon zest and nutmeg adds a vibrant twist. Served with a savoury sage and chilli Lurpak® Plant Based sauce, the dish turns into a gourmet delight.

Method

Pasta dough
1
Combine strong flour and semolina flour in a large bowl.
2
Add eggs and egg yolks.
3
Combine the mixture into a dough and knead on a floured surface for 10 minutes.
4
Wrap the dough in cling film and chill for at least 20 minutes while you make the filling.
Filling
1
Wilt spinach leaves in a frying pan with a splash of water.
TIP
It is important to wilt the spinach until tender and still bright green. This ensures it blends well with the creamy ricotta. After wilting, cool the spinach and press out all the liquid. This step is crucial to avoid a soggy filling that could break the pasta.
2
Once wilted, drain well and add to a food blender, along with ricotta, lemon zest, nutmeg, and Parmesan. Season with salt and black pepper.
3
Whisk to a thick paste and spoon into a piping bag. Chill for 20 minutes.
Sauce
1
Melt Lurpak® Plant Based over medium heat.
TIP
When melting the Lurpak® Plant Based for the sauce, do it gently until it begins to brown slightly. This browning, known as “beurre noisette”, will add a rich, nutty flavour that is delicious with the sage and chilli. Be careful not to overcook it, as it can quickly burn. Let the sage infuse the sauce before adding the lemon zest and chilli flakes to enhance the sage flavour.
When melting the Lurpak® Plant Based for the sauce, do it gently until it begins to brown slightly. This browning, known as “beurre noisette”, will add a rich, nutty flavour that is delicious with the sage and chilli. Be careful not to overcook it, as it can quickly burn. Let the sage infuse the sauce before adding the lemon zest and chilli flakes to enhance the sage flavour.
Learn more about Lurpak® Plant Based
2
Add sage leaves, lemon zest, and chilli flakes.
Ravioli
1
Roll out the pasta using a pasta machine. Take a section of dough and flatten it before rolling it through the machine on the widest setting. Continue to roll the dough from the widest to the thinnest setting before folding it back into a thick square and re-rolling from thick to thin at least eight times. You will notice the consistency of the dough change from rough to smooth.
2
Once rolled sufficiently, place a long sheet of dough on your worktop and brush the entire length with whisked egg.
3
Remove the filling from the fridge and pipe small circles at regular intervals along the length of the dough until you reach halfway.
4
Fold the sheet on top of itself and press the dough around each circle with filling. Press with the side of your palm so the dough is tightly encasing the spinach and ricotta.
5
Slice the sheet into squares using a cutter or a knife and place aside while you boil a pan of salted water.
6
Boil the ravioli until each parcel rises to the top of the water. Remove with a slotted spoon and add to the sauce.
TIP
Boil the ravioli in a large pot that gives them plenty of room to cook. This keeps them from sticking and ensures they look and taste great. When the water boils, carefully add the ravioli. Avoid adding too many at once; cook them in batches if needed. Stir the ravioli now and then with a gentle touch to keep them from sticking to the bottom of the pot. When they float, they are almost done. Be careful not to overcook them, as they can get sticky and tear easily.
7
Serve the combined ravioli and sauce with freshly grated parmesan cheese on top.

Questions about spinach and ricotta ravioli

Discover the delights of Italian cooking with our spinach and ricotta ravioli recipe. Whether you are an experienced pasta maker or a newcomer eager to try homemade ravioli, we have gathered questions and answers to help you create a flawless meal.

  • Choose sauces that enhance and complement the delicate flavours of the spinach and ricotta filling. Our simple sage and chilli Lurpak® Plant Based sauce adds a savoury and slightly spicy note that is irresistible with the creamy filling. You can also choose a simple marinara or robust tomato basil sauce, to add a bright acidity and freshness, or a creamy, cheesy Alfredo sauce to create a luxurious, velvety texture. A basil pesto sauce provides a vibrant, herbaceous contrast to the mild spinach and creamy ricotta, and a mushroom cream sauce provides an earthy, umami richness. Choose your favourite and get cooking.

  • The best pasta thickness for ravioli is about 1.6mm. This ensures the dough is thin enough to provide a delicate texture that highlights the filling while being sturdy enough to hold the filling without tearing. It also prevents it from drying and cracking, making sealing easier and ensuring the ravioli stays intact during boiling.

  • Yes, you can make the spinach and ricotta filling in advance. Follow the recipe and keep the filling in the fridge for 2-3 days until you need it. It will stay fresh and flavourful and even allow the flavours to meld.

  • Yes, using a food processor is an effective way to make pasta dough for ravioli. It offers a quick and excellent alternative to manual kneading. To start, place the flour in the food processor. While pulsing, add eggs one by one until a sticky dough begins to form. If the dough appears too crumbly, add a little egg white to moisten it. Once the dough reaches the right consistency, transfer it to a floured surface and knead until smooth. Finally, wrap the dough in cling film and let it rest for 20-30 minutes.

  • Yes, you can make ravioli without a pasta maker. Hand-roll the dough, following a similar process as the pasta maker technique. Flatten a section of dough and use a rolling pin to roll it out as thinly as possible. Fold the dough back into a thick square and re-roll it, repeating this process at least eight times. This helps develop the gluten and achieve a smooth, elastic dough even if you do not have a pasta maker. Though it requires more effort than using a machine, hand-rolling will still give you excellent ravioli.

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Get a taste of Italy with our spinach and ricotta ravioli recipe

Savour the authentic flavours of Italy with our spinach and ricotta ravioli recipe. Capture the essence of Italian tradition with this recipe, encasing creamy ricotta and fresh spinach in tender, homemade pasta. A savoury sage and chilli-infused Lurpak® Plant Based sauce takes the meal from simple to glorious. Top with a generous amount of Parmesan cheese to give it a delicious, salted touch and an unmatched cheesy finish. Buon appetito!

Easy homemade pasta dough for irresistible ravioli

There is nothing quite like the taste and texture of homemade pasta. Making it yourself allows you to achieve an unparalleled delicate yet sturdy texture. When you roll out the dough yourself, you can feel the transformation from a rough mixture to a silky, elastic sheet, ideal for wrapping around your rich ricotta and spinach filling. Homemade pasta has a tender bite and a fresh, pure flavour that perfectly complements the creamy, savoury filling. It lets you experience the joy of cooking and the authentic flavours of Italian cuisine, giving you the unmatched flavour of fresh, homemade pasta.

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The perfect filling with smooth ricotta and mild spinach

One of the most popular ravioli fillings is this ricotta and spinach filling. With its creamy and smooth consistency, ricotta cheese provides a rich and luscious base. Its mild, milky flavour is the perfect canvas for other ingredients, offering a subtle sweetness and a velvety texture that melts in your mouth. Green spinach freshens up the flavour, adding a vibrant, earthy note that complements the ricotta.

Freshly grated nutmeg makes it even better and adds a warm, spiced undertone, while a bit of lemon zest imparts a refreshing, citrusy edge. This flavourful combination results in a smooth yet textured filling, rich yet light, making every bite a delectable experience.

Serve with a Lurpak® Plant Based sage and chilli sauce

The homemade ravioli is only part of the beauty of this recipe. Exceed every expectation with the Lurpak® Plant Based sauce drizzled over the pasta. With lemon zest, chilli flakes, and sage, it infuses the sauce with indulgent flavours. As the Lurpak® Plant Based melts, it creates a luxurious base for the fresh, vibrant sauce ingredients.

Fresh sage introduces a fragrant, earthy note, and a pinch of chilli flakes adds a pleasant kick without overpowering the subtle, mild ravioli filling. The hint of lemon zest in the sauce brightens the palate, offering a citrusy zing.

Take the filling and sauce to the next level

Experiment with your favourite flavours in both sauce and filling to add a personal touch. Try roasted garlic or sun-dried tomatoes in the filling for a richer, more complex taste or enhance the freshness and aroma with fresh herbs, such as basil, thyme, or oregano. Bring an earthy depth with a handful of sautéed mushrooms, add some crunch with chopped toasted walnuts, or incorporate a small amount of grated pecorino cheese for a sharper flavour that complements the smooth ricotta.

Go beyond the basics for the sauce, adding a splash of white wine vinegar for a subtle tang, finely chopped capers for a briny, slightly acidic flavour, or a small amount of Dijon mustard for a mild, creamy spice. Crown the sauce with a luxurious touch by infusing it with truffle oil, a bit of soy sauce, or miso paste for a savoury depth and umami flavour. You can also top the sauce with freshly chopped parsley for a fresh, herbaceous finish.

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Lurpak® Plant Based

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