Ricotta with Ricotta and Spinach

Ingredients for Ravioli with Ricotta and Spinach


  1. Wheat flour 150-200 grams
  2. Chicken egg 2 pieces
  3. Olive oil 1 tablespoon


  1. Ricotta cheese 150 grams
  2. Spinach (fresh) 100 grams
  3. Butter 1 tablespoon
  4. Ground black pepper to taste
  5. Nutmeg pinch
  6. Table salt to taste
  7. Purified water as needed
  • Main ingredients: Spinach, Cheese, Flour
  • Serving 1 serving
  • World CuisineItalian Cuisine


Tablespoon, Kitchen scales, Deep bowl, Kitchen towel, Paper kitchen towels, Cutting board - 2 pieces, Kitchen knife - 1-2 pieces, Stove, Frying pan, Wooden kitchen shovel, Bowl, Rolling pin, Bowl - 2 pieces, Baking brush, Teaspoon, Table fork, Deep pan (4 liter capacity), Colander, Plate

Cooking ravioli with ricotta and spinach:

Step 1: prepare the dough.

Sift wheat flour into a deep bowl through a fine mesh sieve. Its quantity depends on the variety and gluten, if the indicators are higher, put less, and vice versa, if the product is not of very good quality, respectively, slightly increase its weight. Then we make a hole in the center of the flour hill and put a chicken egg in it.

Pour a tablespoon of olive oil there and gradually knead a dough that is not sticky to your hands. Roll it into a ball, cover with a kitchen towel and leave to rest at room temperature for 30 minutes, and better one hour.

Step 2: prepare the spinach.

In the meantime, we begin to prepare the filling and to begin with, wash the spinach leaves under cold running water. Shake them over the sink and dip them lightly with paper towels. After that, put on a cutting board and shred across the large straws with a thickness of 1-1.5 centimeters.

Step 3: fry the spinach.

Next we put the pan on medium heat and put a tablespoon of butter in it. After a few minutes, when it melts and warms a little, lower the chopped spinach. Fry it until softened for 1-2 minutesstirring constantly with a wooden kitchen spatula. Then we shift the spinach into a small bowl and allow it to cool slightly.

Step 4: prepare the filling.

After some time, we put in the small bowl the right amount of Ricotta cheese and knead it with a table fork so that there are no lumps. After that, add cooled spinach, a little nutmeg, black pepper and salt to it. Stir all the components of the filling to a homogeneous consistency and proceed to the next step.

Step 5: form the ravioli with ricotta and spinach.

If you have special equipment for rolling thin layers of dough and sculpting ravioli - you're in luck. And if there is no such kitchen utensil - not scary, we will prepare the dish in a traditional very simple way.
Using a sharp kitchen knife, divide the infused dough into 2 equal parts. In turn, we put them on a countertop, sprinkled with a thin layer of flour, and helping ourselves with a rolling pin, we roll them into layers up to 2-3 millimeterslike dumplings.
On one of them we spread a spinach and cheese filling with a teaspoon, leaving between each serving 3 cm free space.

Then we pour a little purified water into a small bowl, dip a baking brush in it, grease the dough with liquid on the sides of the filling and cover it with the second part of the rolled out semi-finished product.

Fingers compress the junction of two layers of dough, so that there are no gaps, and cut the tip of the knife into squares. From the rest of the dough, prepare the rest of the ravioli until the filling is complete.
At the request of the edges of each square, we knead the table fork, making a nice embossed pattern, and then cover them with a kitchen towel so that they do not wind up before cooking begins.

Step 6: Cook Ravioli with Ricotta and Spinach.

Now we fill the deep pan with half-purified water and put it on a strong fire. After boiling, reduce it to an average level and add salt and the formed ravioli to the gurgling liquid to taste.
Cook them 3-4 minutes, recline in a colander and leave in it for a couple of minutes. Then we put them on plates and serve them with any favorite additions.

Step 7: Serve the Ravioli with Ricotta and Spinach.

Ravioli with ricotta and spinach is served immediately after cooking hot as a second course. Before serving, each serving is seasoned with crushed garlic, melted butter or regular olive oil.

Either sprinkled with black or allspice, ground crushed hard cheese, chopped herbs and watered with thick spicy sauce, cream or sour cream, it all depends on your taste. Enjoy it!
Enjoy your meal!

Recipe Tips:

- sometimes for viscosity, chicken yolk is added to the filling;

- ravioli can be formed round, oval, square or rectangular;

- the dough around the filling can be processed not with water, but with beaten yolk;

- very often spinach is not fried. The leaves are washed, blanched in boiling water for a couple of minutes until soft. Then it is cooled in ice water, finely chopped and added to cheese;

- you can add finely chopped and fried in a small amount of butter onion with mushrooms to the filling.