Ricotta and Spinach Filling (For Ravioli)is a delicious, creamy classic that adds rich flavor to homemade ravioli. Nonna's recipe is easy to prepare and versatile. It’s perfect for elevating your pasta dishes with a fresh, flavorful touch!
If you like this recipe, you should make next my creamy tomato pasta or my creamy garlic pasta.
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A ricotta and spinach filling is the heart of many Italian dishes, and it gives a creamy, flavorful balance to the delicate pasta it fills. This ricotta cheese filling recipe starts with whole milk ricotta, which brings a rich and smooth texture to the dish.
The ricotta cheese mixture is then combined with quickly blanched or lightly sautéed spinach, an egg, Parmigiano Reggiano cheese, freshly ground nutmeg, and if you like, a pinch of ground black pepper for seasoning. Whether you're using it for spinach ricotta ravioli, stuffed shells, or any other baked pasta dish, this versatile filling adds layers of flavor and comfort to every bite.
The key to a perfect ricotta filling recipe is balancing the creaminess of the milk ricotta cheese with the earthiness of the spinach. I prefer to use fresh spinach, but frozen spinach works just as well.
Parmigiano Reggiano cheese adds a salty, nutty depth that pairs beautifully with the mildness of the ricotta. This cheese filling recipe can be used in different recipes, from classic ricotta ravioli to lasagna or even a hearty baked ziti.
This is the filling recipe my nonna taught my mom. And now my mom taught my daughter. This is nonna's recipe, and it's another recipe that is a keeper! Nonna's ravioli filling is super easy to make. Let's get onto the recipe!
Ingredient Notes
- Ricotta Cheese: As I mention in my homemade ravioli recipe, I do recommend using Galbani whole milk ricotta. If you use another brand, it may be watery, and you will for sure have to drain before stuffing it in ravioli.
- Spinach: I do use fresh spinach, but frozen is fine. Thaw the frozen and be sure to drain it very well before adding to mixture. Same thing for the fresh. Cook it up, and squeeze out all the water.
- Grated Parmigiano Reggiano cheese: I recommend Parmigiano, Grana Padano, or even pecorino. Do not use Parmesan. The flavor is not the same and you only need a lot bit, so splurge, since you want your ravioli to have the best flavor. Pre-grated cheese sometimes has a coating that messes with the texture of your dish.
- Freshly grated nutmeg: fresh nutmeg has the best flavor. Use ground if that's what you have on hand.
- Sea salt: just need a touch of salt, because the cheese has salt in it.
- Freshly ground black pepper: Optional, add a few grinds to your taste.
How to make ravioli stuffing:
Here is how to make this very simple ravioli filling (the full recipe is below!):
Gather your ingredients. There aren't many, so make sure to have them all ready (forgot to take a photo of the egg, I used a heritage hen egg, so it had a very yellow yolk).
- Cook up the spinach, drain, and finely chop.
- Let spinach cool down completely.
- Strain ricotta if you chose a brand that is watery. I really like to use Galbani whole milk ricotta and there is no need to strain it.
- Combine the ricotta, egg, spinach, Parmigiano, and nutmeg. Check flavor and season with salt, if needed.
- Cover with plastic wrap and place in refrigerator.
- Spoon this luscious filling into homemade ravioli dough or use it as a filling for manicotti, or stuffed shells.
- The filling can be prepped 1-2 days in advance.
Can I use cottage cheese in place of ricotta
No, I do not recommend subbing cottage cheese for ricotta. They are two different types of cheeses, and the flavors are different. These two cheeses are from two different parts of separated milk and are not interchangeable, unlike what you may find recommended in other recipes online. Cottage cheese is made from curds and ricotta is made from boiling down whey.
What are fillings for homemade ravioli?
These are some different ways to fill ravioli:
- Chicken Ravioli Filling
- Italian Sausage Filling
- Beef Ravioli Filling
- Lobster Ravioli Filling
- Mushroom Ravioli Filling
- Pumpkin Ravioli Filling
- Vegan Filling
- Smoked Salmon Ravioli Filling
How to make stuffed ravioli?
Here's a quick guide to making stuffed ravioli from scratch (or read my complete homemade ravioli guide) :
Ingredients:
- Fresh pasta dough
- Your choice of filling (like ricotta and spinach, or any other you prefer)
- Semolina flour for dusting
- Water for sealing
Instructions:
- Prepare the Dough: Roll out your pasta dough into thin sheets, about 1/16 inch thick, using a pasta machine or rolling pin. Keep the dough dusted with flour to prevent sticking.
- Add the Filling: Spoon small portions (about 1 tsp) of your chosen filling onto one sheet of dough, spacing them about 1-2 inches apart.
- Seal the Ravioli: Lightly brush water (or rub with your finger) around each mound of filling to help seal the dough. Lay a second sheet of dough over the top. Gently press down around the filling to remove air pockets and seal the edges.
- Cut the Ravioli: Use a sharp knife, ravioli cutter, or pizza wheel to cut out individual ravioli squares.
- Cook the Ravioli: Bring a pot of salted water to a boil. Drop the ravioli in and cook until they float to the top. It could take for 2-6 minutes, depending on how thick you rolled out the pasta dough.
- Serve: Drain and serve with your favorite sauce, like simple tomato sauce, brown butter sage, or a light cream sauce.
How to cook ravioli?
- Boil Water: Bring a large pot of salted water to a rolling boil. The salt helps flavor the pasta as it cooks.
- Cook the Ravioli: Gently drop the ravioli into the boiling water, stirring occasionally to prevent them from sticking. Fresh ravioli usually takes 2-4 (could take 5-6, depends on how thick you rolled out the pasta) minutes to cook, while frozen ravioli may take 4-6 minutes.
- Check for Doneness: Ravioli will float to the surface when cooked. Once they float, let them cook for an additional 30 seconds to 1 minute to ensure the pasta is tender.
- Drain Carefully: Use a slotted spoon or gently pour the ravioli into a colander to drain. I like to use a slotted spoon and scoop them out.
- Serve Immediately: Toss the cooked ravioli with your favorite sauce, such as tomato, pesto, or brown butter, and serve right away.
Leftover and Storing
- Refrigeration: Place the filling in an airtight container and store it in the refrigerator. You can also place it in a zipped lock bag and squeeze out the air before sealing it closed. It will stay fresh for up to 3 days.
- Freezing: For longer storage, you can freeze the filling. Scoop it into an airtight, freezer-safe container or freezer bags, making sure to remove as much air as possible. Label the container, and store for 1 month.
- Thawing: When ready to use, thaw the filling in the refrigerator overnight. After thawing, stir it well before using to make sure the texture is smooth.
Our Top Tips
- Most important thing you will need is the perfect ravioli recipe. You can make my fresh homemade ravioli. It's an easy recipe and if you have a food processor, use it to make the dough.
- If you choose a ricotta brand that is watery, you will definitely need to strain it very well. Either with a cheesecloth or a paper towel over a fine mesh strainer. Runny ricotta will mean your filling will be too wet, which could make the ravioli fall apart.
- After you cook up the spinach, it needs to be chopped into small pieces. The spinach also needs to be strained. All the liquid needs to be squeezed out, otherwise the filling will be too wet, which means the ravioli could fall apart.
- If you don't like spinach you could use Swiss chard, rainbow chard, or even omit it completely.
- Any extra filling can be used for lasagna, manicotti, or stuffed shells. It could also be filled in a calzone or on top of pizza.
- Make the ricotta filling a few hours ahead of time, or the night before. You could even make it 2 days before. The longer it chills, the firmer it will be.
- If you have a piping bag, you could pipe the filling into the ravioli shapes.
FAQ's
You don't have to add an egg to ricotta filling, but it helps to bind the filling, especially when using it for ravioli or stuffed pasta. If you're making a dish that will be baked, the egg helps the filling set and hold its shape. However, you can skip the egg for a softer texture, particularly in dishes like lasagna. I have made ravioli filling with and without egg, and turns out fine either way.
Yes, spinach and ricotta ravioli can be a healthy meal, especially when made with fresh ingredients. Spinach is packed with vitamins and minerals like iron, calcium, and antioxidants. Ricotta cheese, particularly whole milk ricotta, provides protein and calcium. To keep it lighter, you can opt for a version made with part-skim ricotta or serve it with a light tomato sauce instead of a cream-based sauce.
Yes, ricotta filling can be made 1-2 days ahead of time. Put together, and wrap the bowl or store in an airtight container until ready to assemble the ravioli.
Drain excess moisture by placing ricotta in a cheesecloth-lined strainer for 30 minutes.
I prefer the Galbani whole milk brand. No need to thicken it up!
Add ingredients like grated Parmigiano cheese, or an egg to absorb extra moisture and add thickness.
You can use leftover spinach and ricotta filling in several ways:
Spread it in a lasagna layer.
Use it as a filling for stuffed shells or manicotti.
Add it to an omelet or quiche for an extra boost of flavor.
Some other recipes you'll love:
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Recipe
📖 Recipe
Easy Spinach and Ricotta Ravioli Filling
Equipment
- 1 Small Bowl
Ingredients
- 1 cup whole milk ricotta
- 1 large egg
- 10 ounces spinach cleaned and trimmed
- 1 cup grated Parmigiano Reggiano or grated pecorino
- ½ teaspoon freshly grated nutmeg
- sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of water to boil. Add the spinach and blanch for 30 seconds. Drain and completely squeeze all the liquid out of the spinach. Finely chop the spinach. Allow the spinach to totally cool down, do not add hot spinach to the filling.
- If you are using a very liquidy ricotta brand, you will need to strain it. I recommend the Galbani brand (whole fat), as it does not need to be strained.
- In a bowl, combine the ricotta, egg, spinach, and Parmigiano. Add in some grated nutmeg. Taste, and season with salt, if you like. The cheese is salty, so you may not need any salt or just a touch. Cover with plastic wrap and place in refrigerator while you continue on with making the ravioli. The filling can be prepped 1-2 days in advance.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Spinach: I like to use only fresh spinach for this ravioli filling. If all you have on hand is frozen, that's fine. It needs to thaw and you need to drain it very well.
- Ricotta Cheese: I always prefer to use Galbani whole milk ricotta. It does not to be strained. If you use another brand that is watery, it will need to be strained.
- Parmigiano Reggiano Cheese: I prefer Parmigiano or even pecorino, freshly grated. Sometimes the pre-grated cheeses have a coating that could change the filling texture. I do not recommend Parmesan cheese.
- Nutmeg: Freshly grated nutmeg adds an incredible flavor to the filling. Or you can use ground nutmeg. If you do not have it on hand, it's fine if you omit it.
- Other recipes: You could use the filling in manicotti, stuffed shells, on top of a pizza, or stuffed in a calzone.
Liz says
I made baked manicotti with this filling and it is delicious!! I didn't have nutmeg and I used pecorino cheese.
Anna F says
One serving is how many normal sized ravioli?
Lora says
Hi Anna, Here is my ravioli recipe: https://www.savoringitaly.com/homemade-ravioli/
A typical serving size is 6-8 medium-sized ravioli per person, making this recipe suitable for approximately 6-8 servings.
Hope that helps!