Get ready for a seriously mouthwateringly amazing Ravioli with spinach and ricotta recipe. Think classic italian flavors and ingredients – basil, spinach, parmesan and ricotta all enveloped by a light and fluffy homemade pasta. It’s unbelievably good and fairly simple to make.
I say fairly simple to make, because for some people making their own pasta can feel like a big deal. It’s a time consuming project, because you have to make the dough and account for the extra resting time. But really making this homemade ravioli recipe only requires some simple steps:

Step 1: Make the dough and leave it to rest for 1 hour
Step 2: Make the filling
Step 3: roll out the dough and assemble the ravioli
Step 4: Cook the ravili for 4-5 minutes

And that’s it! In just four steps you will be ready to eat. Especially if you pair this ravioli with my super easy garlic butter sauce that barely takes 10 minutes to make (warning: this garlic butter sauce is good irresistibly good it can bring a grown man to his knees)
This ravioli might just be the best date night dinner. It’s much easier to eat than spaghetti and it’s so incredibly delicious.

What’s great about this vegetarian ravioli with spinach and ricotta recipe:

Loaded with delicious flavors – fresh herby basil, earthy spinach and cheesy ricotta and parmesan
Cheesy, fluffy and dangerously good
Vegetarian, nut free and soy free
Can be made in advance and frozen for later
Great for date night
Can be served anytime, anywhere
Works with any sauce – garlic butter sauce, tomato sauce etc.

So how is this vegetarian Ravioli with Spinach and Ricotta made, you ask? It’s surprisingly easy:

Making the Dough

Mix flour and salt together in a large mixing bowl.
Next, whisk water and the egg together in a smaller bowl and pour the egg mixture into the flour.
Stir everything together and knead the dough until it’s firm and pliant. It should neither be too sticky or too dry.
Make the dough into a ball and cover it with plastic wrap. Leave the dough to rest at room temperature for at least 1 hour.

Filling

Begin by chopping the spinach and fresh basil finely (you can use a food processor if you prefer). Heat the olive oil in a pan and add spinach. Let the spinach cook at medium heat for around 5-10 minutes, while stirring occasionally.
Let the spinach cook until all the liquid it releases has evaporated, before adding the chopped basil and stir to combine. Let the basil and spinach cook for 1 more minute before removing from the heat. Pour the spinach and basil mix into a mixing bowl.
Next, add the grated parmesan cheese and ricotta to the bowl and season with salt. Stir everything together until it is completely combined.

Making the Vegetarian Spinach and Ricotta ravioli

Once the pasta dough has rested for 1 hour (or more) cut into 2 halves and roll each half out onto a clean flour dusted surface. Roll the pasta sheets as thinly as possible and use extra flour to keep the dough from sticking.
When the pasta sheets have been rolled as thinly as you can get them, use a spoon to place the filling 1-2 inches from the edges at even intervals (you can use a handy ravioli mould or imagine dividing the dough into equal sized squares).
Once you’re done with the filling, gently cover with the second sheet of pasta and press the pasta edges together around the filling (be careful not to break the pasta covering the filling).
Once the pasta edges are firmly pressed together, use a knife or pizza cutter to cut the ravioli into equal sized squares.
Bring water to a boil in a large pan and add the ravioli. Let the ravioli cook for 4-5 minutes or until they float to the top. Drain away the water and serve the ravioli with garlic butter sauce or your favorite pasta sauce.