OSIA2738

05-Spinach & Cheese Ravoli

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Sons of Italy Lodge 2738, Pueblo, Colorado
Order Sons and Daughters of Italy in America

Liberty • Equality • Fraternity

From Our Colorado Table  ›  Recipe 05

Italian Family Favorite

Spinach & Cheese Ravioli

Tender pasta pockets filled with spinach, ricotta, and cheese

Homemade ravioli turns a few simple ingredients into something worthy of a family celebration. A soft ricotta-and-spinach filling is enclosed in thin pasta, cooked just until tender, and served with Red Sauce, butter and sage, or another favorite family sauce.

Spinach and cheese ravioli
RegionItalian Family Table
Prep Time45 Minutes
Cook Time10 Minutes
Serves4–6

Our Story

A Little Package from the Family Kitchen

Ravioli has a way of turning pasta-making into a family project. One person rolls the dough, another portions the filling, and someone else seals the edges. By the time the water begins to boil, the kitchen has usually become part workshop and part gathering place.

Spinach and cheese is one of the classic fillings because it is rich without being heavy. Ricotta provides the soft center, spinach adds freshness, and Parmigiano brings the salty, nutty flavor that ties the filling together.

Whether served with a family Red Sauce or simply dressed with butter, herbs, and grated cheese, ravioli is the kind of dish that makes an ordinary meal feel like an occasion.

A Matter of Tradition

Filled pasta appears in many parts of Italy under different names, shapes, and regional traditions. Ravioli can be square, round, half-moon shaped, large or small, and the filling may include cheese, greens, meat, squash, or whatever a family and its region traditionally used.

The spinach-and-ricotta combination is especially familiar because the mild cheese allows the greens and Parmigiano to remain distinct. Families often adjust the balance by eye rather than by strict measurement.

As with so many Italian dishes, the family version becomes the tradition: the thickness of the pasta, the amount of filling, and the sauce served over the finished ravioli all become part of the recipe’s identity.

The Recipe

Spinach & Cheese Ravioli

This is the complete Lodge 2738 Spinach & Cheese Ravioli recipe. Below are the measured ingredients followed by the step-by-step preparation. The filling can be prepared ahead of time and refrigerated until the pasta is ready to be filled.

Spinach & Cheese Ravioli — Ingredients

  • 3 cups all-purpose flour, plus extra for dusting
  • 4 large eggs
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon water, if needed for the pasta dough
  • 10 ounces fresh spinach
  • 15 ounces whole-milk ricotta cheese, well drained
  • 3/4 cup finely grated Parmigiano-Reggiano or Parmesan cheese
  • 1/2 cup shredded whole-milk mozzarella cheese
  • 1 large egg yolk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt, plus more for the pasta water
  • 1/4 teaspoon freshly ground black pepper
  • Prepared Red Sauce, butter and sage, or your favorite sauce for serving
  • Additional grated Parmigiano for serving

Spinach & Cheese Ravioli — Preparation

  1. Make the pasta dough by placing the flour on a clean work surface and forming a well in the center. Add the eggs, olive oil, and salt. Gradually work the flour into the eggs until a dough forms. Add a small amount of water only if the dough is too dry to come together.
  2. Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly and let it rest at room temperature for at least 30 minutes.
  3. While the dough rests, cook the spinach in a dry skillet over medium heat until wilted. Cool completely, squeeze out as much moisture as possible, then chop very finely.
  4. Combine the spinach with the ricotta, Parmigiano, mozzarella, egg yolk, nutmeg, salt, and black pepper. Mix until evenly combined. Refrigerate the filling while rolling the pasta.
  5. Divide the dough into four pieces. Keep unused pieces covered. Roll one piece at a time through a pasta machine, gradually reducing the setting until the sheet is thin enough to see the shadow of your hand through it.
  6. Place teaspoons of filling about 1 1/2 inches apart along one pasta sheet. Lightly moisten the pasta around each mound with water, then place another sheet over the top. Press carefully around each filling mound to remove air and seal the pasta.
  7. Cut the ravioli into squares with a pasta wheel or knife. Press the edges firmly to seal. Place the finished ravioli on a lightly floured tray and repeat with the remaining dough and filling.
  8. Bring a large pot of well-salted water to a gentle boil. Cook the ravioli in batches for about 3–5 minutes, depending on pasta thickness, until tender and floating. Lift them out with a slotted spoon and serve immediately with Red Sauce, butter and sage, or your family’s favorite sauce.
Family Table Note: Moisture is the enemy of a good ravioli filling. Drain the ricotta well and squeeze the cooked spinach very dry. A firm filling is easier to seal inside the pasta and is less likely to cause the ravioli to open while cooking.

From the Family Kitchen

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Explore This Recipe Locally

Restaurants • Markets • Local Ingredients

As the IHCN local-food network expands, this section will connect the recipe to Pueblo-area restaurants, Italian markets, pasta makers, cheese shops, and specialty food providers.

Restaurants

Discover Pueblo-area restaurants serving ravioli, fresh pasta, and Italian-American dishes connected through IHCN.

IHCN Connection Coming

Italian Markets & Cheese

Find ricotta, Parmigiano, mozzarella, olive oil, herbs, and specialty Italian ingredients from local providers.

Local Sources Coming

Fresh Pasta & Bakeries

Explore local pasta makers, Italian markets, bakeries, and specialty food shops that complement a ravioli dinner.

Local Sources Coming
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