Classic Ricotta and Spinach Ravioli Filling Recipe
Italian · Filling · 20 min total
A creamy, flavorful filling for homemade ravioli, combining ricotta, spinach, and Parmesan with a hint of nutmeg.
15
min prep
min prep
5
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup ricotta cheese, drained
- 1 cup cooked spinach, squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- In a medium bowl, combine ricotta, spinach, Parmesan, egg yolk, salt, pepper, and nutmeg.
- Mix until well combined. Taste and adjust seasoning if needed.
- Use immediately to fill ravioli, or cover and refrigerate for up to 2 days.
Tips
- For best texture, drain ricotta in a fine-mesh sieve for 30 minutes before using.
- If using frozen spinach, thaw and squeeze out as much liquid as possible.
- This filling can also be used for tortellini or stuffed shells.
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