Ricotta and Spinach Ravioli

I’ll admit this isn’t the easiest recipe at first, but once you get started, it becomes easier and easier. Before you know it, you’ll have it mastered—and I guarantee you’ll make it perfectly.

My mother used to make fresh ravioli as if it were the most natural thing in the world, all by hand, and she never used a pasta maker. When she had time, she would make large batches and store them in the freezer, ready to serve whenever friends or family visited, or simply when she had run out of ideas for dinner.

Their taste is delicate and wonderfully fresh—the kind of flavour that feels like home. I love them now more than ever, whether in a simple tomato sauce or dressed with just butter, sage, and plenty of Parmesan cheese. Pure deliciousness. This is a traditional Sardinian recipe, prepared just as my mother always made it. I follow the same recipe today, passing it on to my children and to anyone who would like to carry this tradition forward.

Ricotta and Spinach Ravioli

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Good to know

Sardinia’s climate and rocky landscape play a key role in producing exceptional fresh ricotta cheese. Sheep graze on rich pastures filled with wild herbs, which naturally give the milk distinctive flavours that carry through to the cheese. Care for the land and the animals results in high-quality milk, producing a ricotta that is rich, yet soft and smooth on the palate.

Traditional ricotta-making is just as important. In Sardinia, farmers continue techniques passed down through generations, using raw sheep’s milk and no added cultures. This hands-on process creates a ricotta that is creamy and deeply rooted in tradition—perfect for making ricotta and spinach ravioli.

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Ingredients serving 4 people

For the dough:

• 3 eggs

• 200 g type 00 flour

• 100 g extra-fine semolina

  
  

For the filling:

• 300 g ricotta

• 400 g spinach

• 5–6 spoonfuls of grated Parmesan cheese

• 4–5 fresh mint leaves, chopped

• Nutmeg, grated

• 1 egg

• Lemon zest

• Ground saffron

• Salt and pepper

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Let's jump to the method

1. Start by making the pasta dough.

2. On a work surface, make a mound with the two flours and form a well in the centre. Add the eggs into the middle. Begin mixing with a fork, then knead vigorously until you obtain a smooth dough. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.

3. In the meantime, trim the spinach and wash it thoroughly. Cook it for a few minutes using only the water left clinging to the leaves.

4. Drain and squeeze it very well with your hands, then chop it finely on a cutting board.

5. Transfer it to a bowl and add the egg, grated Parmesan, ricotta, chopped mint, nutmeg to taste, ground saffron, salt, and pepper. Mix until well combined.

6. Once the resting time has passed, roll out the dough with a rolling pin or pasta maker to a thickness of about 3 mm. Using a fluted pastry wheel, cut the dough into strips about 6 cm wide.

7. Place small portions of the filling along the strips, spacing them 4–5 cm apart. You can use a piping bag or measure the portions with a teaspoon.

8. Place a second strip of dough on top and press gently with your fingertips to seal the filling, making sure to push out any air. Use the pastry wheel to cut the ravioli, then lay them on a floured surface as you go.

9. Once ready, cook the ricotta and spinach ravioli in a large pot of salted water for a few minutes. Use a slotted spoon to drain them, then transfer them to a warm serving dish. Toss gently with plenty of melted butter, fresh sage, and grated Parmigiano Reggiano, or, if you prefer, with tomato sauce and Parmigiano Reggiano.

   
   

Serve immediately.

Buon appetito!