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Fresh Spinach Ricotta Ravioli

  • Author: Sydney
  • Prep Time: 90 minutes
  • Cook Time: 15 minutes
  • Total Time: 105 minutes
  • Yield: 4 servings 1x
  • Category: Fresh pasta
  • Cuisine: Italian, American
  • Diet: Vegetarian


Fresh spinach ricotta ravioli with lemon zest and black pepper in a white wine butter sauce.



Fresh Pasta Dough

Spinach Ricotta Ravioli Filling

  • 1/2 cup fresh, full-fat ricotta
  • 1/2 cup thawed frozen spinach (or blanched fresh spinach)
  • 1/4 cup freshly grated Parmesan
  • Zest of 1 lemon
  • Garlic powder
  • Salt, black pepper

White Wine Butter Sauce

  • 1 shallot
  • 2 large cloves garlic
  • 1 cup white wine
  • Roughly 4 tbsp of butter



Spinach Ricotta Ravioli Filling

  1. Combine all ingredients into a bowl and mix until thoroughly combined.  
  2. Taste, and add garlic powder, salt, and pepper as desired.  

Fresh Pasta Dough

  1. Check out the recipe for fresh pasta dough to get ingredients.
  2. Roll dough out into thin layers, long and wide enough to place over your ravioli mold. 
  3. Place your layer of dough over the mold and press gently down into the mold pockets.  
  4. Fill the pockets with your filling.  
  5. Seal the ravioli and extract from the mold.
  6. Bring a pot of water to boil, and season the water with a generous amount of salt.
  7. Cook fresh pasta for 3-5 minutes. 

White Wine Butter Sauce

  1. Reduce 1 cup of white wine by half.  This will take roughly 15 minutes.
  2. Heat 2 tbsp of butter over medium heat.
  3. Finely chop shallot and garlic and add to butter.  
  4. As the butter melts, add the next 2 tbsp of butter.
  5. Add the reduced white wine, stirring constantly to maintain consistency.


  1. Put cooked ravioli in a shallow bowl or dish.
  2. Spoon white wine sauce over the ravioli as desired.  
  3. Finalize with freshly grated Parmesan, lemon zest, and cracked black pepper.  
  4. If you’re like me and love lemon, squeeze a small wedge of lemon juice over it all.
  5. Pour yourself a glass of Sauvignon Blanc and enjoy!


If you’re not using a mold…

  1. If you’re working without a mold, estimate how big you want your ravioli to be, and ensure your dough is the width of 2 ravioli, and ideally the length of about 6 ravioli.  Prepare two thin layers.
  2. Dollop filling into the center of what would be your raviolis.  If your sheet of dough is 2 by 6 ravioli, then there will be 12 dollops.  Keep them spaced apart.  Apply the second thin sheet of dough on top, press down between dollops, and slice with a knife or pizza cutter into squeeze.  Ensure the seems of your ravioli are fully shut.  Use water along the edges to help meld the pasta together so your ravioli does not burst at the seems.

Keywords: fresh pasta, homemade pasta, fresh ravioli, homemade ravioli, spinach ricotta ravioli, white wine butter sauce, white wine sauce

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