🥟 Ricotta and spinach ravioli

Name: Ricotta and spinach ravioli
Total time: 75 min
Yield: 4
Cuisine: Italy · Northern and central Italy
Ingredients: 300 g fresh pasta sheets; 250 g ricotta; 300 g fresh spinach; 40 g parmesan, grated; 40 g butter; 8–10 sage leaves; Salt, black pepper and a pinch of nutmeg

Origin: Italy · Northern and central Italy

550kcal

per serving · 250 g

220kcal

per 100 g

25 gProtein10 g / 100 g

25 gFat10 g / 100 g

55 gCarbs22 g / 100 g

Ricotta and spinach ravioli are fresh pasta parcels filled with creamy ricotta and finely chopped spinach. The pasta is tender and thin, the filling mild and milky with a fresh green note. They are classically served with butter browned with sage leaves, which gives a nutty aroma and crisp herb garnish.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: ricotta, parmesan, butter

Contains glutenbecause of: pasta sheets

Contains dairybecause of: ricotta, parmesan, butter

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

pasta sheetsricottaspinachparmesanbuttersage

Recipe

4 servings75 min

Ingredients

300 g fresh pasta sheets
250 g ricotta
300 g fresh spinach
40 g parmesan, grated
40 g butter
8–10 sage leaves
Salt, black pepper and a pinch of nutmeg

Method

Wilt the spinach in a dry pan, squeeze out all the water and chop it finely.
Mix the spinach with the ricotta, half the parmesan, nutmeg, salt and pepper.
Place teaspoons of filling on a pasta sheet, cover with a second sheet, press around each mound and cut into squares.
Boil the ravioli in salted water for 3–4 minutes.
Melt the butter with the sage until it foams and smells nutty, then toss the ravioli in it and finish with the remaining parmesan.

How to make it lighter

Use half the butter and add a splash of pasta water to coat — 1 tbsp butter ≈ 100 kcal.
Choose part-skim ricotta for the filling to trim fat.
Pair a modest portion with roasted vegetables or a salad.

History

Ricotta and spinach is one of the most widespread ravioli fillings in northern and central Italy, including Emilia-Romagna, Liguria and Tuscany. Meatless fillings like this suited the lean days of the Church calendar. Today it is a standard dish in Italian restaurants worldwide.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →