Spinach and Ricotta Ravioli Filling Recipe
Italian · Main course · 20 min total
A classic Italian filling for homemade ravioli, combining creamy ricotta with vibrant spinach and a hint of nutmeg.
15
min prep
min prep
5
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 10 oz (280g) fresh spinach
- 1 cup (250g) whole milk ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg yolk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Bring a large pot of salted water to a boil. Add spinach and cook for 1 minute until wilted. Drain and rinse under cold water. Squeeze out as much water as possible, then chop finely.
- 2. In a medium bowl, combine the chopped spinach, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until well combined.
- 3. Taste and adjust seasoning if needed. Use immediately or refrigerate in an airtight container for up to 2 days.
Tips
- Make sure to squeeze all excess water from the spinach to prevent a watery filling.
- For extra flavor, add a pinch of lemon zest or a clove of minced garlic.
- This filling can also be used for stuffed pasta shells or lasagna.
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