Ravioli Ricotta e Spinaci

Name: Ravioli Ricotta e Spinaci
Cuisine: Italian

Pranzo • Italia

170

kcal

Protein

20g

Carbs

Fat

Data source: CalorieItaliane

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Informazioni su Ravioli Ricotta e Spinaci

Fresh filled pasta with ricotta and spinach — classic comfort

How to Make Ravioli Ricotta e Spinaci (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Ravioli Ricotta e Spinaci is a beloved classic from Italy, celebrated for its delicate pasta parcels filled with creamy ricotta cheese and tender spinach. Originating in the heart of Northern Italy, especially Emilia-Romagna and Tuscany, this dish has been a staple on family tables for generations. The gentle flavors and melt-in-the-mouth texture of the ravioli make it a favorite for lunch gatherings and festive occasions alike, showcasing the Italian passion for simple yet refined cuisine. The taste of Ravioli Ricotta e Spinaci captures the essence of Italian culinary tradition—fresh, wholesome, and satisfying. The filling is a harmonious blend of creamy ricotta, subtly sweet spinach, and a hint of nutmeg, all wrapped in silky homemade pasta. This vegetarian recipe is perfect for those seeking a health-conscious meal without sacrificing authentic Italian taste. Its balanced flavors and nutritious ingredients make it an excellent choice for anyone wanting to experience the true flavor of Italy in a lighter, home-cooked way.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy, egg

Ingredients(for About 8-10 medium ravioli per person)

150g Fresh spinach (spinaci)
150g Ricotta cheese (ricotta fresca)
1 large Egg (uovo)
120g All-purpose flour (farina 00)
2 tbsp Grated Parmigiano Reggiano (optional for extra flavor) - optional
1/8 tsp Nutmeg (noce moscata)
to taste Salt
to taste Black pepper
1 tsp Extra virgin olive oil (olio extravergine d'oliva)

Instructions

1
Prepare the spinach by washing it thoroughly. Steam or sauté in a non-stick pan with a touch of olive oil until wilted. Cool, then squeeze out excess moisture and chop finely.
5 minutes
Removing moisture prevents a watery filling.
2
In a bowl, combine the chopped spinach, ricotta cheese, grated Parmigiano (if using), nutmeg, a pinch of salt, and black pepper. Mix until smooth and set aside.
3 minutes
Taste the filling and adjust seasoning before stuffing the ravioli.
3
On a clean work surface, mound the flour and make a well in the center. Crack the egg into the well and slowly incorporate the flour with a fork, then knead by hand until a smooth dough forms. Let rest under a bowl for 10 minutes.
10 minutes
Resting the dough makes it easier to roll.
4
Roll out the dough into a thin sheet, about 1-2mm thick. Cut the sheet into two equal rectangles.
5 minutes
Use a pasta machine for an even thickness if available.

Why This Dish is Healthy

This healthy homemade ravioli recipe limits the use of saturated fats and avoids heavy sauces, focusing instead on nutrient-rich ingredients like spinach and ricotta. Using a moderate amount of high-quality cheese and olive oil keeps calories and fats in check while preserving authentic Italian flavor. The recipe is vegetarian, high in protein, and provides essential micronutrients, making it an excellent choice for a balanced lunch.

Ravioli Ricotta e Spinaci provides a balanced combination of protein from ricotta cheese and egg, carbohydrates from the pasta, and fiber, vitamins, and minerals from spinach. Spinach is rich in iron, calcium, and vitamins A, C, and K, while ricotta offers a healthy dose of calcium and protein with less fat than many cheeses. Using extra virgin olive oil as a dressing adds heart-healthy fats and antioxidants, making this dish both nutritious and satisfying.

Pro Tips

💡Tip 1: Ensure spinach is well-drained to keep the filling creamy, not watery.
💡Tip 2: Use a pasta machine for an even and thin dough, which cooks quickly and evenly.
💡Tip 3: To prevent ravioli from sticking, dust lightly with flour after cutting and before cooking.

Storage & Serving

Uncooked ravioli can be dusted with flour and stored in the refrigerator for up to 24 hours or frozen for up to 1 month. Cooked ravioli should be consumed immediately for best texture but can be refrigerated in an airtight container for up to 2 days.

Best served: Breakfast or Lunch