15 Irresistible Recipes for Ricotta Cheese and Spinach Ravioli

Just when you thought comfort food couldn’t get any cozier, these ricotta and spinach ravioli recipes swoop in to save dinner. From quick weeknight fixes to showstopping sauces, each one is pure, cheesy bliss. Ready to fill your kitchen with love?

Sautéed Spinach and Ricotta Ravioli

Zestful and refined, this sautéed spinach and ricotta ravioli elevates a classic comfort dish with a golden, pan-fried exterior and a creamy, herbed interior. Perfect for a weeknight dinner or an elegant supper, it balances bright greens with rich cheese in every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• Ravioli – 1 lb
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Baby spinach – 5 oz
• Ricotta cheese – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Red pepper flakes – 1/4 tsp
• Parmesan cheese – 1/4 cup, grated

Instructions

1. Bring a large pot of salted water to a rolling boil. Add ravioli and cook until al dente, about 2 minutes for fresh or 4 minutes for frozen; drain well.
2. While ravioli cooks, heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
3. Add baby spinach to the skillet in handfuls, tossing with tongs until wilted, about 2 minutes. Tip: Use fresh spinach for the best texture—frozen will release too much water.
4. Reduce heat to low, then stir in ricotta cheese, salt, black pepper, and red pepper flakes. Cook until the ricotta is warm and creamy, about 1 minute.
5. Add drained ravioli to the skillet; gently toss to coat with the spinach-ricotta mixture. For extra crispiness, spread the ravioli in a single layer and let cook undisturbed for 2 minutes, until the bottom side is golden.
6. Sprinkle with grated Parmesan cheese and serve immediately. Tip: Don't overcrowd the pan—cook in batches if needed to ensure each ravioli gets a crisp edge.

Delightfully crispy on the outside and lusciously creamy within, each ravioli bursts with the bright flavor of spinach and the velvety richness of ricotta. For a complete meal, serve alongside a simple arugula salad with lemon vinaigrette, or double the recipe for a crowd.

Baked Ricotta and Spinach Ravioli Casserole

Ravioli gets a luxurious twist in this oven-baked casserole, where tender pasta pillows meet a creamy ricotta-spinach filling and a blanket of melted mozzarella. Layered with vibrant marinara, this dish is a refined yet comforting weeknight masterpiece.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Refrigerated cheese ravioli – 1 package (20 oz)
• Fresh spinach – 5 oz
• Ricotta cheese – 1 cup
• Egg – 1 large
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 2 cups
• Shredded mozzarella cheese – 1½ cups

Instructions

1. Preheat the oven to 375°F.
2. In a small bowl, combine ricotta cheese, egg, garlic powder, salt, and black pepper; stir until smooth.
3. Spread ½ cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
4. Arrange half of the ravioli in a single layer over the marinara.
5. Spoon half of the ricotta mixture in small dollops over the ravioli, then scatter half of the spinach leaves on top.
6. Pour another ½ cup of marinara over the spinach, and sprinkle with ½ cup of mozzarella.
7. Repeat layers: remaining ravioli, ricotta dollops, spinach, and ½ cup marinara. Top with remaining ½ cup mozzarella.
8. Cover the dish tightly with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is golden and bubbly. Tip: For extra browning, broil for 2 minutes at the end.
9. Let the casserole rest for 5 minutes before serving to allow the layers to set.

With its creamy, velvety ricotta layers and the slight tang of marinara, each forkful offers a perfect balance of textures. Serve alongside a crisp green salad with lemon vinaigrette to cut through the richness, or pair with garlic bread for an indulgent feast.

Creamy Spinach and Ricotta Ravioli Alfredo

Glistening with a velvety Alfredo sauce, this Creamy Spinach and Ricotta Ravioli Alfredo is a weeknight indulgence that feels restaurant-worthy. Fresh spinach and garlic elevate the classic cream sauce, while store-bought ravioli keeps it effortless.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Ravioli and Sauce

• Spinach and ricotta ravioli – 1 lb
• Unsalted butter – 3 tbsp
• Garlic – 2 cloves, minced
• Heavy cream – 1 cup
• Parmesan cheese, grated – ½ cup
• Fresh spinach – 3 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg – ⅛ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook the ravioli according to package directions until al dente, about 3–4 minutes. (Tip: Cook just until they float; overcooking makes them mushy.)
2. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds, without browning.
3. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until smooth and fully melted. (Tip: Use freshly grated Parmesan for a silkier sauce; pre-shredded contains anti-caking agents.)
4. Add the fresh spinach to the sauce and cook, stirring, until wilted, about 2 minutes. Season with salt, pepper, and nutmeg. (Tip: Nutmeg brightens the creaminess without overpowering—a tiny pinch goes a long way.)
5. Drain the ravioli gently, reserving ¼ cup pasta water. Transfer the ravioli to the skillet with the sauce. Toss to coat, adding a splash of pasta water if the sauce thickens too much. Serve immediately.

Creamy, dreamy, and punctuated with tender spinach, each ravioli is swathed in a luxurious sauce that clings like velvet. Serve with a crisp green salad and crusty bread to soak up every last drop.

Ricotta Spinach Ravioli in Tomato Basil Sauce

Every so often, a dish comes along that feels like a warm embrace. These ricotta spinach ravioli, swathed in a tangy tomato basil sauce, deliver just that—a sublime balance of creamy filling and bright, herbaceous notes. Handmade pasta may seem daunting, but the reward is an unforgettable meal that speaks of tradition and love.

Serving: 4 | Prep Time: 60 minutes | Cooking Time: 25 minutes

Ingredients

For the Pasta Dough

• All-purpose flour – 2 cups
• Eggs – 3 large
• Olive oil – 1 tbsp
• Salt – ½ tsp

For the Ricotta Spinach Filling

• Ricotta cheese – 1 cup
• Frozen spinach – 10 oz (thawed and squeezed dry)
• Parmesan cheese – ¼ cup, grated
• Egg yolk – 1
• Nutmeg – ⅛ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Tomato Basil Sauce

• Canned crushed tomatoes – 28 oz can
• Fresh basil – ¼ cup, chopped
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – ¾ tsp
• Sugar – 1 tsp

Instructions

1. Make the pasta dough: On a clean surface, mound the flour and create a well. Crack the eggs, add olive oil and salt into the well. Slowly whisk with a fork, incorporating flour from the edges until a shaggy dough forms.
2. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes. (Tip: Resting relaxes the gluten, making rolling easier.)
3. Meanwhile, prepare the filling: In a bowl, combine ricotta, squeezed-dry spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until uniform.
4. After resting, divide dough into 4 pieces. Roll one piece through a pasta machine from thickest to thinnest setting, dusting with flour to prevent sticking. Cut into sheets about 12 inches long.
5. Place rounded teaspoons of filling about 2 inches apart on one sheet. Brush edges with water, lay a second sheet on top, press around each mound to seal, then cut into squares. Crimp edges with a fork to seal. (Tip: Avoid air pockets around filling to prevent bursting during cooking.)
6. Repeat with remaining dough and filling. Place ravioli on a floured baking sheet.
7. Make the sauce: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
8. Add crushed tomatoes, salt, and sugar. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally. (Tip: A pinch of sugar balances the acidity of canned tomatoes.)
9. While sauce simmers, bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float and are tender. Remove with a slotted spoon.
10. Add cooked ravioli to the sauce along with chopped basil. Gently toss to coat. Serve immediately with extra Parmesan.

Rich and creamy on the inside with a delicate pasta sheath, these ravioli are a study in contrasting textures. The tangy tomato basil sauce cuts through the richness, making each bite crave-worthy. For a stunning presentation, top with fresh basil ribbons and a drizzle of extra-virgin olive oil.

Vegetable-Stuffed Ricotta and Spinach Ravioli

Savor the seasons with this elegant yet comforting ravioli, where a delicate pasta envelope gives way to a creamy ricotta and spinach filling studded with tender summer vegetables.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 10 minutes

Ingredients

• All-purpose flour – 2 cups
• Large eggs – 3
• Olive oil – 1 tbsp
• Salt – 1 tsp, plus more for pasta water
• Ricotta cheese – 1 cup
• Fresh spinach – 4 cups
• Zucchini – 1 small, diced
• Yellow squash – 1 small, diced
• Onion – 1/2 small, diced
• Garlic – 2 cloves, minced
• Parmesan cheese – 1/4 cup, grated
• Fresh basil – 2 tbsp, chopped
• Black pepper – 1/4 tsp

Instructions

1. To make the pasta dough, mound 2 cups all-purpose flour on a clean surface and create a well in the center. Crack 3 eggs into the well, add 1 tbsp olive oil and 1/2 tsp salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Tip: If the dough feels dry, add a teaspoon of water; if sticky, add a sprinkle of flour.
2. Knead the dough for 8 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes. This relaxes the gluten, making rolling easier.
3. Meanwhile, prepare the filling. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the diced zucchini and yellow squash, cooking until tender and lightly browned, about 5 minutes. Stir in minced garlic and cook 1 minute more.
4. Add 4 cups fresh spinach to the skillet and cook until wilted, about 2 minutes. Transfer the vegetable mixture to a bowl and let cool slightly. Squeeze out excess moisture using a clean kitchen towel—this prevents a soggy filling.
5. In a medium bowl, combine 1 cup ricotta cheese, the cooled vegetables, 1/4 cup grated Parmesan, 2 tbsp chopped basil, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well blended.
6. Divide the rested pasta dough into four portions. Work with one piece at a time, keeping the rest covered. Roll the dough through a pasta machine on the thickest setting, then fold and roll again. Continue rolling through progressively thinner settings until you reach the thinnest setting (typically number 6 or 7). Lay the sheet on a lightly floured surface.
7. Place rounded teaspoons of filling about 2 inches apart along half of the pasta sheet. Fold the other half over the filling, pressing around each mound to expel air. Cut between mounds with a pastry wheel or knife to form individual ravioli. Press edges firmly to seal.
8. Bring a large pot of salted water to a gentle boil. Add the ravioli in batches—do not overcrowd. Cook until they float and are tender, about 3-4 minutes. Tip: Fresh pasta cooks quickly; test one for doneness before draining.
9. Using a slotted spoon, transfer cooked ravioli to a serving dish. Reserve 1/2 cup pasta water to thin sauces if needed.

Just a drizzle of brown butter and sage brings out the nutty notes of the pasta, while the bright vegetables and creamy ricotta offer a delicate contrast. Serve with a sprinkle of extra Parmesan and a grind of black pepper for a dish that tastes like summer on a plate.

Ricotta and Spinach Ravioli with Lemon Butter Sauce

Presenting a dish that embodies the essence of spring: delicate ricotta and spinach ravioli bathed in a light lemon butter sauce. Each bite offers a perfect balance of creamy filling and bright, citrusy notes. This recipe is both elegant and approachable, ideal for a weeknight indulgence or a dinner party showstopper.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

For the Ravioli

• Wonton wrappers – 1 package (12 oz)
• Ricotta cheese – 1 cup
• Frozen spinach, thawed and drained – ½ cup
• Parmesan cheese, grated – ¼ cup
• Garlic, minced – 2 cloves
• Egg – 1 large
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Lemon Butter Sauce

• Unsalted butter – 4 tbsp
• Lemon juice – 2 tbsp
• Lemon zest – 1 tsp
• Garlic, minced – 1 clove
• Salt – ¼ tsp
• Black pepper – ⅛ tsp
• Fresh parsley, chopped – 2 tbsp

Instructions

1. In a medium bowl, combine ricotta cheese, finely chopped cooked spinach, grated Parmesan, minced garlic, beaten egg, salt, and pepper. Tip: Squeeze all excess moisture from the spinach to prevent a watery filling.
2. Lay out wonton wrappers on a clean surface. Place a teaspoon of filling in the center of each wrapper. Tip: Avoid overfilling to prevent bursting during cooking.
3. Brush edges of wrappers with water, then fold over to form triangles or circles, pressing firmly to seal. Tip: Use a fork to crimp edges for a decorative seal.
4. Bring a large pot of salted water to a boil. Carefully add ravioli and cook for 3-4 minutes until they float and are tender. Tip: Cook in batches to avoid overcrowding.
5. Meanwhile, in a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
6. Stir in lemon juice and lemon zest. Season with salt and pepper. Tip: Use fresh lemon for the brightest flavor.
7. Drain ravioli, reserving ¼ cup pasta water. Add ravioli to the skillet with the sauce, tossing gently. Add pasta water if needed to loosen sauce.
8. Garnish with fresh parsley and serve immediately.

Rich and satisfying yet refreshingly light, these ravioli sing with the harmony of creamy filling and zesty sauce. Serve them with a crisp white wine and a simple arugula salad for a complete meal that feels like a celebration.

Ricotta Spinach Ravioli with Sage Brown Butter

Silky ricotta and spinach ravioli meet the nutty, aromatic allure of sage brown butter in this elevated yet effortless dish. The sauce transforms simple pasta into a restaurant-worthy meal with just a few ingredients.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• Ricotta spinach ravioli – 1 lb
• Unsalted butter – ½ cup
• Fresh sage leaves – 12 large
• Kosher salt – ½ tsp
• Freshly ground black pepper – ¼ tsp
• Grated Parmesan cheese – ¼ cup

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook the ravioli according to package directions until al dente, typically 3-4 minutes for fresh. Reserve ½ cup pasta water before draining.
2. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns golden brown and releases a nutty aroma, about 3-4 minutes. Watch closely to prevent burning.
3. Remove the skillet from heat. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate; they will crisp as they cool.
4. Drain the ravioli and add them directly to the brown butter in the skillet. Toss gently over medium heat for 1 minute to coat. If the sauce seems dry, add a splash of reserved pasta water.
5. Season with salt and pepper. Serve immediately, garnished with crispy sage leaves and grated Parmesan.

Heavenly browned butter coats each ravioli with a toasty richness, while the crisp sage leaves add a delicate herbaceous crunch. Serve as a first course or pair with a simple arugula salad for a complete meal. A final shower of Parmesan ties everything together beautifully.

Spinach and Ricotta Ravioli with Nutmeg Cream Sauce

Delicate pillows of homemade pasta cradle a creamy spinach-ricotta filling, while a velvety nutmeg-infused cream sauce drapes each ravioli in warmth. This elegant dish transforms simple ingredients into a restaurant-worthy supper that feels both indulgent and comforting.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

For the pasta

• All-purpose flour – 2 cups
• Large eggs – 3
• Olive oil – 1 tablespoon
• Salt – ½ teaspoon

For the filling

• Fresh spinach – 10 ounces
• Ricotta cheese – 1 cup
• Egg – 1
• Parmesan cheese – ¼ cup, grated
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon

For the sauce

• Unsalted butter – 3 tablespoons
• Garlic – 2 cloves, minced
• Heavy cream – 1½ cups
• Freshly grated nutmeg – ½ teaspoon
• Salt – ½ teaspoon
• Black pepper – ¼ teaspoon
• Parmesan cheese – ½ cup, grated

Instructions

1. On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt.
2. Using a fork, gradually whisk the eggs into the flour until a shaggy dough forms. Knead the dough for 8 minutes until smooth and elastic. Tip: If the dough feels sticky, dust with a little extra flour; if dry, add a drop of water.
3. Wrap the dough in plastic and let it rest at room temperature for 30 minutes. Resting allows the gluten to relax, making rolling much easier.
4. While the dough rests, bring a large pot of salted water to a boil. Add the spinach and cook for 1 minute until wilted. Drain and immediately rinse under cold water, then squeeze dry. Finely chop the spinach.
5. In a bowl, combine the chopped spinach, ricotta, egg, Parmesan, salt, and pepper. Mix until smooth.
6. Divide the rested dough into four pieces. Keep the unused pieces covered. On a floured surface, roll one piece into a thin sheet about 1/16 inch thick. Tip: Use a pasta machine if available, stopping at the second-to-last setting for the right thinness.
7. Place rounded teaspoons of filling about 2 inches apart on half of the pasta sheet. Brush the spaces between the filling with water, then fold the other half over. Press around each mound to seal, then cut into individual ravioli with a knife or pastry wheel.
8. Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches; cook for 3–4 minutes until they float to the surface. Tip: Floating indicates they are cooked, but taste one to confirm doneness.
9. Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and sauté for 30 seconds until fragrant.
10. Pour in the heavy cream, nutmeg, salt, and pepper. Stir and bring to a simmer. Cook for 2 minutes until slightly thickened.
11. Remove the skillet from heat and whisk in the Parmesan until smooth. If the sauce is too thick, add a splash of pasta water to loosen.
12. Drain the ravioli and add them directly to the sauce. Gently toss to coat. Serve immediately with extra grated Parmesan and a light dusting of nutmeg.

Nutmeg's warm floral notes elevate the cream sauce, cutting through the richness with a delicate spice that lingers on the palate. Each ravioli offers a tender bite that gives way to a luscious, herb-flecked filling. For a touch of elegance, garnish with fresh sage leaves fried in butter until crisp.

Spicy Spinach and Ricotta Ravioli with Arrabbiata Sauce

Bold and vibrant, this Spicy Spinach and Ricotta Ravioli with Arrabbiata Sauce brings together creamy homemade pasta and a fiery tomato sauce for an unforgettable weeknight dinner. The richness of the ricotta filling is perfectly balanced by the heat of the arrabbiata, making each bite a delightful contrast.

Serving: 4 | Prep Time: 40 minutes | Cooking Time: 15 minutes

Ingredients

• All-purpose flour – 2 cups
• Eggs – 3 large
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Ricotta cheese – 1 cup
• Frozen spinach, thawed and squeezed dry – 1/2 cup
• Parmesan cheese, grated – 1/4 cup
• Garlic, minced – 2 cloves
• Nutmeg – 1/4 tsp
• Black pepper – 1/4 tsp
• Canned crushed tomatoes – 1 can (15 oz)
• Red pepper flakes – 1/2 tsp
• Fresh basil leaves, chopped – 1/4 cup

Instructions

1. In a large bowl, whisk together flour and 1/2 tsp salt. Make a well and add eggs and 1 tbsp olive oil. Gradually incorporate flour until a dough forms.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes. (Tip: The dough should be firm but pliable; if too sticky, add a little more flour.)
3. In a separate bowl, combine ricotta, squeezed spinach, Parmesan, minced garlic, nutmeg, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well blended. (Tip: Squeeze spinach thoroughly to remove excess moisture, preventing a watery filling.)
4. Divide rested dough into four pieces. Roll each piece through a pasta machine on the thinnest setting, dusting with flour as needed. Lay sheets on a floured surface.
5. Place heaped teaspoons of filling about 2 inches apart on one pasta sheet. Top with a second sheet and press around each mound to seal. Cut into squares with a knife or ravioli cutter. (Tip: Ensure edges are tightly sealed; any air pockets can cause ravioli to burst during cooking.)
6. Bring a large pot of salted water to a boil. In a separate skillet, heat 2 tbsp olive oil over medium heat. Add remaining 2 minced garlic cloves and red pepper flakes; sauté 1 minute until fragrant.
7. Pour in crushed tomatoes and 1/2 tsp salt. Simmer for 10 minutes, stirring occasionally. Stir in half the basil.
8. Drop ravioli into boiling water and cook for 3–4 minutes, or until they float and are tender. Drain gently.
9. Toss cooked ravioli with the arrabbiata sauce. Serve immediately, garnished with remaining basil and grated Parmesan if desired.

Drizzled with extra-virgin olive oil and finished with fresh basil, each bite offers a creamy-spicy contrast that lingers beautifully. Serve alongside a crisp green salad for a complete meal that feels both rustic and refined.

Walnut and Spinach Ricotta Ravioli

Presenting a ravioli that marries the earthy richness of walnuts with the creamy freshness of spinach and ricotta—all elevated by a savory walnut pesto that clings to every tender pasta pillow.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 10 minutes

Ingredients

For the Pasta Dough

• All-purpose flour – 2 cups
• Large eggs – 3
• Olive oil – 1 tbsp
• Salt – ½ tsp

For the Filling

• Ricotta cheese – 15 oz
• Frozen spinach, thawed and squeezed dry – 10 oz
• Grated Parmesan – ½ cup
• Ground nutmeg – ¼ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Walnut Pesto

• Walnuts – 1 cup
• Fresh basil leaves – 2 cups
• Garlic cloves – 2
• Grated Parmesan – ½ cup
• Extra-virgin olive oil – ½ cup
• Salt – ¼ tsp

Instructions

1. To make the pasta dough, mound the flour on a clean surface and create a well. Crack the eggs into the well, add olive oil and salt, and gradually incorporate the flour until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes—this relaxes the gluten for easier rolling.
2. Meanwhile, prepare the filling: In a bowl, combine ricotta, squeezed spinach, Parmesan, nutmeg, salt, and pepper. Mix thoroughly and set aside. For the best texture, ensure the spinach is as dry as possible to avoid a watery filling.
3. For the walnut pesto, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently. Let cool. In a food processor, pulse the toasted walnuts, basil, garlic, Parmesan, and salt until finely chopped. With the motor running, drizzle in olive oil until a thick, smooth sauce forms. Set aside.
4. Divide the rested dough into four pieces. Keep unused portions covered. On a floured surface, roll one piece into a thin sheet (about 1/16-inch thick). Drop teaspoons of filling about 2 inches apart on half the sheet. Fold the other half over, press out air around each mound, and seal with your fingers. Use a fluted cutter or knife to separate ravioli. Tip: Dust with semolina to prevent sticking.
5. Bring a large pot of salted water to a gentle boil. Drop ravioli in batches, cooking for 4–5 minutes or until they float and are tender. Fresh pasta cooks quickly, so watch carefully.
6. Gently toss the cooked ravioli with the walnut pesto, adding a splash of pasta water if needed to loosen the sauce. Serve immediately.

Hearty yet refined, each ravioli bursts with creamy filling while the pesto’s nutty, herbal notes provide a luxurious finish. Serve alongside a crisp arugula salad with lemon vinaigrette to balance the richness.

Ricotta and Spinach Ravioli Salad

Delight in the unexpected marriage of tender cheese ravioli and crisp garden vegetables, all tossed in a bright lemon vinaigrette. This chilled salad is a refreshing summer supper that feels both indulgent and light.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Salad

• Fresh cheese ravioli – 1 lb
• Baby spinach – 3 cups
• Cherry tomatoes – 1 cup
• Red onion – ¼ cup
• Toasted pine nuts – ¼ cup
• Fresh basil leaves – ¼ cup
• Grated Parmesan – ¼ cup

Dressing

• Extra-virgin olive oil – ⅓ cup
• Fresh lemon juice – 3 tbsp
• Dijon mustard – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente, typically 3-5 minutes for fresh.
2. Drain the ravioli and rinse under cold running water to stop the cooking. Tip: Spreading the ravioli on a baking sheet in a single layer helps them cool evenly.
3. While the ravioli cools, toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2-3 minutes. Tip: Watch closely; pine nuts burn quickly.
4. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
5. Add the cooled ravioli, baby spinach, cherry tomatoes, red onion, and toasted pine nuts to the bowl with the dressing. Toss gently to combine.
6. Fold in the torn basil and grated Parmesan. Tip: Add basil just before serving to maintain its vibrant color.
7. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Dressed in a zesty lemon vinaigrette, each bite offers a creamy pocket of ricotta against the crunch of pine nuts and the pop of sweet tomatoes. For a heartier meal, serve alongside grilled shrimp or a simple green bean salad.

Pesto Ricotta and Spinach Ravioli

With its vibrant green pesto and creamy ricotta-spinach filling, this ravioli dish is the perfect quick weeknight dinner. It comes together in minutes but tastes like it took hours.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• Basil leaves – 2 cups packed
• Pine nuts – 1/3 cup
• Garlic – 2 cloves
• Parmesan cheese – 1/2 cup grated
• Extra-virgin olive oil – 1/2 cup
• Salt – 1/2 tsp
• Store-bought ricotta and spinach ravioli – 1 pound
• Reserved pasta water – as needed

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook according to package directions until al dente.
3. While the ravioli cooks, make the pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, and 1/4 tsp salt.
4. Pulse until chopped, then with motor running, drizzle in olive oil until smooth. (Tip: For a toastier flavor, lightly toast the pine nuts in a dry skillet before blending.)
5. Drain the ravioli, reserving 1/2 cup of the pasta water.
6. In a large bowl, toss the ravioli with the pesto. (Tip: If the sauce seems thick, add reserved pasta water a tablespoon at a time until it coats the ravioli nicely.)
7. Serve immediately, garnished with extra Parmesan and basil if desired. (Tip: For a richer dish, stir in a tablespoon of butter after tossing.)

Here, the creamy ravioli provides a luscious contrast to the bright, herby pesto. Each bite is a perfect balance of richness and freshness. Serve alongside a simple arugula salad for a complete meal.

Mediterranean Ricotta Spinach Ravioli

Golden pillows of tender pasta envelop a creamy ricotta-spinach filling, punctuated by briny olives, tangy feta, and sweet roasted red peppers. This dish is a celebration of Mediterranean flavors, elevated with a simple butter sauce that brings everything together. Perfect for a weeknight dinner that feels special.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

• Ricotta cheese – 1 cup
• Frozen spinach, thawed and squeezed – ½ cup
• Feta cheese, crumbled – ½ cup
• Egg – 1
• Garlic clove, minced – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Wonton wrappers – 24
• Olive oil – 2 tbsp
• Roasted red peppers, drained and sliced – ½ cup
• Kalamata olives, pitted and halved – ⅓ cup
• Butter – 2 tbsp
• Fresh basil leaves, torn – for garnish

Instructions

1. In a medium bowl, combine 1 cup ricotta cheese, ½ cup thawed and squeezed spinach, ½ cup crumbled feta cheese, 1 beaten egg, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth. (Tip: Squeeze the spinach very dry to prevent soggy ravioli.)
2. Lay 24 wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper. (Tip: Don't overfill—a little goes a long way.)
3. Brush the edges of the wrappers lightly with water. Top each with a second wrapper, pressing firmly to seal, and remove air bubbles. (Tip: Use a fork to crimp the edges for a tight seal and decorative touch.)
4. Bring a large pot of salted water to a boil. Working in batches, add the ravioli and cook for 2–3 minutes, until they float and are tender. Drain gently.
5. Meanwhile, in a large skillet over medium heat, warm 2 tablespoons olive oil. Add ½ cup sliced roasted red peppers and ⅓ cup halved Kalamata olives. Sauté for 1 minute.
6. Reduce heat to low and add 2 tablespoons butter, swirling until melted. (Tip: Swirl the pan to emulsify the butter and oil into a silky sauce.)
7. Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Serve immediately, garnished with torn fresh basil leaves.

Generous spoonfuls of the warm sauce over the ravioli create a harmonious blend of creamy, briny, and sweet notes. For added texture, sprinkle extra feta and toasted pine nuts on top. This dish is best enjoyed immediately, with a crisp white wine like Sauvignon Blanc.

Ricotta Spinach Ravioli with Grilled Chicken

Vibrant and satisfying, this dish marries tender grilled chicken with pillowy ricotta spinach ravioli, all elevated by a light, herbed butter sauce. It's the kind of meal that feels both indulgent and refined, perfect for a special dinner at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Chicken breasts (boneless, skinless) – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried oregano – 1 tsp
• Ricotta spinach ravioli (fresh or frozen) – 1 lb
• Unsalted butter – 3 tbsp
• Garlic cloves – 2, minced
• Fresh sage leaves – 6
• Fresh lemon juice – 1 tbsp
• Grated Parmesan cheese – ¼ cup

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Season chicken breasts on both sides with olive oil, salt, pepper, and dried oregano. Let rest for 10 minutes to absorb flavors.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (tip: use an instant-read thermometer for accuracy). Remove and let rest for 5 minutes, then slice against the grain.
4. While chicken rests, bring a large pot of salted water to a rolling boil. Cook ravioli according to package directions until al dente (typically 3-4 minutes for fresh; avoid overcooking to maintain texture). Drain well.
5. In a large skillet over medium heat, melt butter. Add minced garlic and sage leaves; cook 1-2 minutes until fragrant and sage begins to crisp (tip: watch garlic closely to prevent burning).
6. Gently add drained ravioli to the skillet and toss to coat in the butter sauce. Stir in lemon juice and Parmesan cheese; cook 1 minute, tossing gently to combine.
7. To serve, plate the ravioli and top with sliced grilled chicken. Drizzle any remaining butter sauce from the skillet over the chicken for extra flavor.

Each bite offers a contrast of textures—tender chicken, silky ravioli, and crisp sage. The lemony butter sauce ties it all together, making this a dish you'll want to revisit again and again.

Ricotta Spinach Ravioli Soup

Under the gentle warmth of a simmering pot, this Ricotta Spinach Ravioli Soup emerges as a comforting embrace—rich broth, tender pasta, and creamy ricotta come together in a bowl that feels both rustic and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic cloves – 3, minced
• Vegetable broth – 4 cups
• Canned diced tomatoes – 1 (14.5 oz) can
• Ricotta and spinach ravioli – 1 lb
• Fresh spinach – 3 cups
• Ricotta cheese – ½ cup
• Grated Parmesan – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes – ¼ tsp (optional)

Instructions

1. In a large pot, heat 2 tablespoons olive oil over medium heat until it shimmers.
2. Add 1 diced medium yellow onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. (Tip: Even cooking requires occasional stirring.)
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning—garlic burns quickly, so keep it moving.
4. Pour in 4 cups vegetable broth and 1 (14.5 oz) can diced tomatoes with their juices; increase heat to high and bring to a rolling boil.
5. Reduce heat to medium-low, then add 1 lb ricotta and spinach ravioli. Cook according to package directions, typically 4-6 minutes, until tender but still al dente. (Tip: For best texture, avoid overcooking—test one after 4 minutes.)
6. Stir in 3 cups fresh spinach and cook until wilted, about 2 minutes, stirring gently.
7. Remove the pot from heat. Stir in ½ cup ricotta cheese until fully incorporated, creating a velvety broth. (Tip: Stir gently to avoid breaking the delicate ravioli.)
8. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes if desired. Ladle into bowls and garnish with ¼ cup grated Parmesan.

You'll find each spoonful delivers a delicate balance—silky broth, pillowy ravioli, and the subtle richness of ricotta. For a finishing touch, a drizzle of extra-virgin olive oil or a squeeze of fresh lemon brightens the flavors beautifully. Serve with crusty bread to soak up every last drop—this soup is a bowl of pure comfort.

Conclusion

Perfect for busy weeknights or impressing guests, this collection proves ricotta and spinach ravioli is endlessly versatile. Try a few recipes—your taste buds will thank you. Which one’s your new favorite? Drop a comment below and pin this article to save for later!