Gordon Ramsay Spinach Ricotta Ravioli Recipe

This easy Spinach Ricotta Ravioli recipe is a creamy, delicious dish perfect for any occasion. Made with simple ingredients, it’s quick to prepare and versatile—swap in your favorite cheeses or greens for a personalized touch. The ravioli is light yet flavorful, making it a great meal for both family dinners and special gatherings.

Ingredients Needed:

For the pasta:

• 100 g all-purpose flour
• 1 teaspoon kosher salt
• 1 large egg

For the ravioli filling:

• 1 tablespoon olive oil
• 10 ounces fresh baby spinach
• ¾ cup whole milk strained ricotta cheese
• ½ cup Parmesan cheese, grated
• ¼ teaspoon salt

For serving:

• ¼ cup salted butter (or unsalted butter with ¼ teaspoon salt)
• 1 tablespoon fresh lemon juice
• -¼ cup Parmesan cheese, grated (preferably parmigiano reggiano)
• Salt and black pepper, to taste

How To Make Spinach Ricotta Ravioli Recipe?

1. Make the Dough: Mix flour and salt on a clean surface. Create a well in the center, crack in the egg, and whisk it in with a fork, gradually mixing in flour. Knead the dough for 5-10 minutes until smooth, then wrap it in plastic and refrigerate for 30 minutes.
2. Prepare the Filling: Heat olive oil in a skillet, add spinach and cook for 3 minutes until wilted. Let it cool, then squeeze out any excess liquid and chop finely. Mix the spinach with ricotta, Parmesan, and salt.
3. Roll the Dough: Roll the dough thin on a floured surface using a pasta machine or rolling pin.
4. Fill the Ravioli: Place small portions of the filling (about 10g) on the dough, leaving space between them. Brush water around each filling, place the second dough sheet on top, press to seal, and cut into squares or rounds.
5. Cook the Ravioli: Boil salted water and cook the ravioli for 2-3 minutes. Use a slotted spoon to transfer them to a skillet with melted butter.
6. Finish the Dish: Stir lemon juice into the melted butter, then toss the ravioli in the sauce. Garnish with Parmesan and black pepper.

Recipe Tips:

• Seal the Ravioli Well: Make sure the edges are sealed tightly to prevent the filling from leaking out during cooking.
• Don’t Overfill: Use a small spoon for the filling to avoid overstuffing the ravioli, which can cause them to burst.
• Work Quickly with Dough: When rolling out the dough, work quickly so it doesn’t dry out. Keep it covered with a damp cloth if you’re not using it immediately.
• Cook in Small Batches: Boil the ravioli in small batches to avoid overcrowding the pot, which helps them cook evenly.
• Check for Doneness: The ravioli is done when it floats to the top of the water. Don’t cook them too long or they’ll become soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover ravioli cool down, then store in a container in the fridge for 2 days.
• Freeze: Freeze the ravioli in a single layer on a baking sheet for 1-2 hours, then transfer to a freezer bag. They can be frozen for 3 months.
• Reheat: Heat the ravioli in a pan with butter or oil for 5-7 minutes until hot.

Nutrition Facts:

• Calories: 270 kcal
• Total Fat: 12.8 g
• Saturated Fat: 5.8 g
• Cholesterol: 72.3 mg
• Sodium: 179.5 mg
• Potassium: 123.8 mg
• Total Carbohydrate: 20.9 g
• Dietary Fiber: 1.0 g
• Sugars: 0.45 g
• Protein: 10.2 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Egg Yolk Ravioli Recipe 
• Gordon Ramsay Ravioli Recipe
• Gordon Ramsay Gnocchi Recipe