Spinach & Ricotta Ravioli

We’ve made the jump into the world of fresh, homemade pasta. I was a skeptic at first, but there’s nothing quite like homemade pasta with fresh marinara sauce. Divine. And! Surprisingly easy!

Last night, our dear friends Keanan and Mari came over to our place for a ravioli making party. Taylor and I had made some fresh spaghetti on our own, but this was our first attempt with a “stuffed” pasta. 

By no means do I consider myself an expert at pasta making, but here’s the process we followed to make some kick butt raviolis (Recipes after the jump)


I used this recipe from allrecipes.com for the pasta dough.

Word to the wise: use the semolina flour. Really. It makes all the difference. For our first attempt at pasta making, we used only all purpose flour. The results were…well..ramen noodle-esque. While that’s not necessarily a bad thing, you don’t exactly want ramen noodles covered in a red sauce. Blech. Moral of the story? Use semolina flour.  

We halved the pasta recipe above. What I really love about allrecipes.com is that each recipe has a servings calculator. So, if you need to halve or triple a recipe, it’s very easy to do.

I made the dough ahead of time and stuck in the fridge for a few hours, so that it would be easier to work with. Keanan and Mari rolled it out into these beautiful sheets.


The dough gets it’s orangey colour from the fantastic, farm-fresh eggs that I buy from a co-worker.  As the dough was being prepared, I whipped up a filling. 

Spinach Ricotta Filling:

  • 1 package of frozen, chopped spinach, cooked and water squeezed out
  • 1 container of ricotta cheese
  • Half a head of garlic, crushed
  • Basil, oregano, and parsley, to taste (I used dried herbs because that’s what I had…I’m sure fresh would be even better. 
  • Mix all ingredients together until thoroughly combined

Unfortunately, I didn’t get any pictures of the actual process of putting them together. 

Basically, we used a cookie scoop to put a row of filling “balls” on a sheet of pasta - making sure to leave enough space between balls to be able to seal the dough. Paint an egg wash (1 egg + a bit of water) around the ravioli where you will be sealing the sheets of dough together. Top with another sheet of dough. Use a cookie cutter (or knife, glass, ravioli cutter) to cut around the individual raviolis. Carefully, press all the air out of the ravioli before doing the final seal with a fork

Voila! Zee first ravioli! 

Cook for approximately three minutes in boiling, salted water. Cover with your favorite sauce. Eat, and die of carb happiness!