Spinach and Ricotta Ravioli

This is one of our favourite home made pasta recipes and perfect to use with homemade ricotta! 


  • 600g “00” flour
  • 1teaspoon salt
  • 6 eggs
  • 2 tablespoons olive oil


  • 480g ricotta
  • 1 egg yolk
  • 80g parmesan cheese
  • 1/2 cup chopped spinach (blanched first)
  • 1 pinch nutmeg
  • salt and pepper to taste


  • 250g butter, chopped
  • Bacon (3 slices, chopped)


  1. To make pasta, place flour and salt into a mixer with dough attchment. Break in eggs and add oil. Mix until combined. Once mixture is thick, knead for approx 6 min (either do this by hand or in your mixer) until firm. If dough is sticky, add extra flour, if its dry add cold water. Cover dough in plastic wrap and sit aside for 30 minutes.
  2. Divide dough into 4 potions and keep covered. Roll dough through pasta machine on largest setting moving down to smallest setting. You can also do this with a rolling pin if you don’t have a pasta machine. The pasta should be approx 2mm thick.. Repeat with remaining dough and cover with a damp teatowel to prevent pasta from drying out.
  3. Make filling, combine ingredients in a bowl and season with salt and pepper.
  4. Lay a pasta sheet on a flat surface and spoon or pipe rows of walnut size balls of filling, 5 cm apart. Lightly brush around filling with water.
  5. Lay another pasta sheet  on top and lightly press around filling to seal. Use a pasta cutter or sharp knife to cut out ravioli.
  6. Cook bacon in a lightly oiled frying pan for 3 – 4 min until crisp.
  7. Melt butter in a frying pan over medium heat then add sage leaves and cook, stirring frequently, until butter is light brown and sage leaves are crispy. Season with salt and pepper.
  8. Cook ravioli, in 4 batches, in a large saucepan of salted boiling water for 4 – 5 minutes or until they rise to the surface. Drain, then add to sage butter and stir to combine.
  9. Arrange ravioli on serving plates, then top with bacon, asparagus and drizzle with sage butter.Garnish with parmesan to serve.

TIP – try adding 1/4 cup finely chopped pine nuts to the filling for extra crunch.

The ravioli can be frozen, just place in a single layer on a try lined with baking paper , then place in freezer. Once frozen, place in a ziplock bag and return to freezer.



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