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Cozy Heart-Shaped Ravioli Recipe Easy Homemade Ricotta Spinach Filling

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This cozy heart-shaped ravioli features a creamy ricotta and sautéed spinach filling, perfect for comforting family dinners or special occasions. Made from scratch with simple ingredients, it offers a delicious and nostalgic homemade pasta experience.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 3 large eggs, room temperature
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup (250g) ricotta cheese, preferably whole milk
  • 1 cup (30g) fresh spinach, finely chopped
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 small garlic clove, minced (optional)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • Butter and fresh sage leaves, for sautéing
  • Extra grated Parmesan for garnish

Instructions

  1. Make the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs, add olive oil, and salt. Using a fork, gently whisk the eggs, slowly pulling in flour from the edges until the dough starts to come together (about 10 minutes).
  2. Knead the Dough: Knead the dough with your hands for about 8-10 minutes until smooth and elastic. If sticky, sprinkle in a little more flour carefully. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
  3. Prepare the Filling: Heat a small skillet over medium heat. Add a teaspoon of olive oil and sauté the minced garlic until fragrant (about 30 seconds). Add chopped spinach and cook until just wilted (1-2 minutes). Let cool slightly, then combine with ricotta, Parmesan, nutmeg, salt, and pepper. Mix well.
  4. Roll Out the Dough: Divide dough into two equal portions. On a floured surface, roll one portion into a thin sheet about 1/16 inch (1.5 mm) thick. If using a pasta machine, start at the thickest setting and work down to the thinnest.
  5. Shape the Ravioli: Place small teaspoon-sized mounds of filling about 1.5 inches apart on the dough sheet. Lightly brush edges and spaces between filling with water to help seal. Lay second sheet over first, pressing gently around each mound to seal out air. Use heart-shaped cutter to press and cut out each ravioli. Crimp edges with a fork if desired.
  6. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Drop ravioli in batches, cooking for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside on a warm plate.
  7. Sauté and Serve: In a skillet, melt butter over medium heat and add fresh sage leaves. Let butter brown slightly, then toss in cooked ravioli to coat. Serve immediately with extra Parmesan on top.

Notes

Resting the dough for 30 minutes is important for easier rolling and better texture. Lightly wet edges before sealing to prevent filling leaks. Avoid overcrowding the boiling water to prevent ravioli from sticking or tearing. Overfilling can cause ravioli to burst during cooking. For gluten-free or vegan versions, substitute ingredients accordingly.

Nutrition

Keywords: ravioli, homemade pasta, ricotta, spinach, heart-shaped, comfort food, Italian, easy dinner, vegetarian

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