Ricotta And Spinach-Stuffed Ravioli

Ricotta And Spinach-Stuffed Ravioli


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Bring a little taste of Italy to the dinner table. This recipe is so simple to complete that it's fail-proof. This makes the perfect leftover to bring to work the next day.

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Chicago, IL

Time needed

20 min preparation + 8 min cooking

Serving Size / Yield

4-6 servings


  • 2 C ricotta cheese
  • 2 C fresh spinach, finely chopped
  • 4 oz. shredded mozzarella cheese
  • 1 egg
  • 1/4 C grated Parmigiano-Reggiano cheese
  • Salt, to taste
  • Pepper, to taste
  • 1 pkg. ravioli
  • Parsley, for garnish

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To create the filling, combine all the ingredients in a bowl, but use only half of the Parmigiano-Reggiano cheese.

Make a cut in your ravioli noodle and stuff filling inside. Seal up the edges and repeat with remaining ravioli.

Bring a pot of salted water to a boil. Once boiling, add the ravioli one by one. Cook for about 8 minutes.

Drain and garnish with parsley and remaining Parmigiano-Reggiano cheese. Serve warm.

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