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Homemade ravioli filling.
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Easy Spinach and Ricotta Ravioli Filling

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!
Total Time10 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: ravioli, ricotta filling
Servings: 10 servings

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

  1. 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.
  2. 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.
  3. 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. 
Tried this recipe?Mention @savoringpasta or tag #savoringpasta!