Gordon Ramsay Spinach Ricotta Ravioli Recipe

The First Time I Screwed This Up…

I thought ravioli was just “pasta pockets.” I dumped spinach into ricotta, slapped dough over it, boiled it like spaghetti, and ended up with exploded ravioli skins and a soupy plate that looked like someone dropped lasagna in a puddle.

Here’s what changed: I stopped rushing and started staging. Ramsay’s version isn’t complicated—it’s precise. You let the spinach dry out, let the dough rest, and you build tension into the pasta so it cooks clean, not fragile.

Why This Works (And Where Most Go Wrong)

Let’s be clear: most people blow this at two points—

1. Wet spinach and ricotta = leaking ravioli
2. Bad dough = tears, ruptures, or rubbery chew

Ramsay’s version fixes both:

• Spinach is sautéed and wrung out, so the filling stays tight.
• Ricotta is strained, not wet from the tub.
• Dough is kneaded hard and rested, so it stretches cleanly and seals tight.

Also: the butter-lemon sauce finishes, not floods. It clings, not coats.

Ingredients That Actually Matter

For the Pasta Dough:

• 100 g all-purpose flour – Low protein for tender texture
• 1 large egg – Binds and enriches
• 1 tsp kosher salt – Always season the dough

For the Filling:

• 10 oz fresh baby spinach – Wilted and squeezed dry
• 1 tbsp olive oil – For sautéing, not flavor
• ¾ cup whole milk ricotta (strained) – Use cheesecloth or paper towel overnight
• ½ cup Parmesan, finely grated – Adds salt and umami
• ¼ tsp salt – Taste the mix before filling

For Serving:

• ¼ cup butter (salted or add ¼ tsp salt) – Sauce base
• 1 tbsp fresh lemon juice – Cuts richness, sharpens the dish
• ¼ cup Parmesan, grated – Garnish
• Salt + black pepper – Final seasoning

How To Make Gordon Ramsay Spinach Ricotta Ravioli

Make the Dough
Form a mound of flour with a well in the center. Crack in the egg and salt. Use a fork to beat the egg while slowly drawing in flour from the sides. Once shaggy, knead 5–10 minutes until smooth and elastic. Wrap and chill for 30 minutes.

Prep the Filling
Sauté spinach in olive oil until just wilted—3 minutes. Let cool, then squeeze out all moisture (this part matters). Chop fine. Mix with ricotta, Parmesan, and salt. Chill while dough rests.

Roll the Dough
On a floured surface or pasta roller, roll dough to thin sheets (about 1mm). If hand-rolling, go thinner than you think—you want flexibility without tearing.

Fill the Ravioli
Spoon 10g filling portions evenly spaced on one dough sheet. Brush water around each. Lay second sheet over, press firmly around fillings to seal. Cut into squares or circles. Crimp edges if you like. Chill or cook immediately.

Cook the Ravioli
Boil salted water. Cook ravioli for 2–3 minutes until they float. Don’t overcrowd. Pull gently with a slotted spoon to avoid tearing.

Finish the Dish
In a skillet, melt butter. Stir in lemon juice. Toss ravioli in gently, spooning butter over them. Garnish with Parmesan and cracked black pepper.

What Gordon Ramsay Says About This Dish

“You need tension in your pasta—if it’s too thick, it eats like rubber.”
→ Roll it thinner than you think. It’s supposed to stretch.

“Your filling should hold, not ooze.”
→ Dry spinach. Strained ricotta. Otherwise it leaks and ruins the pasta.

“Finish pasta in the sauce, not on a plate.”
→ Tossing in the butter-lemon mix gives control, not chaos.

“Balance fat with acid. Always.”
→ That’s the lemon. Without it, the butter is flat and heavy.

What I Got Wrong (And How I Fixed It)

• Used unstrained ricotta – Filling was wet, ravioli leaked. Now I strain overnight in cheesecloth or paper towel.
• Didn’t rest the dough – It tore when I rolled it. Now I give it 30 min minimum.
• Overstuffed the ravioli – They exploded. Now I use a teaspoon per piece—10g max.
• Skipped the butter sauce step – Pasta was dry and bland. Now I finish the ravioli in the pan with butter + lemon.

Variations That Actually Hold Up

• Use Swiss chard or kale instead of spinach – Just sauté and dry thoroughly.
• Add nutmeg (⅛ tsp) – Classic with ricotta and spinach for a warm note.
• Brown butter instead of plain butter – Deepens the flavor, just don’t burn it.
• Add crushed walnuts to the filling – Texture and richness upgrade.

Avoid:

• Frozen spinach unless you wring it bone dry
• Pre-grated cheese (it won’t melt or bind right)
• Overcrowding the pot—ravioli needs space or it sticks

Pro Tips That Change the Game

• Strain ricotta overnight – Put it in a sieve lined with paper towels over a bowl. Weight it down if needed.
• Use a piping bag or ziplock for cleaner filling – Faster, cleaner, more consistent.
• Chill ravioli before boiling – Helps the seal hold and stops premature splitting.
• Use a bench scraper or ravioli cutter for clean edges – Sharp tools = no torn pasta.

Storage + Leftover Moves

Refrigerate: Up to 2 days, sealed in an airtight container.
Freeze (raw): Lay flat on a baking sheet. Freeze 1–2 hrs, then bag. Lasts 2–3 months.
Reheat: Sauté in butter or olive oil over medium heat. Don’t boil again—it’ll go mushy.

Leftover idea: Chop into chunks, crisp in a pan, and serve over salad or with roasted veg.

FAQs – Covering Search Intent

Q: Can I use store-bought pasta sheets?
A: Yes, but make sure they’re fresh—not dried. You still need to seal them properly.

Q: Can I use frozen spinach?
A: Only if you thoroughly thaw and squeeze it dry. Otherwise, it’ll ruin the filling.

Q: Can I make this in advance?
A: Yes—freeze them raw or keep chilled up to 1 day before cooking.

Q: How do I stop my ravioli from bursting?
A: Use dry filling, seal edges tightly, and don’t overcook. Floating = done.

Q: What sauce works besides butter?
A: Brown butter + sage, or a very light tomato cream. Keep it minimal—filling is the star.

Try More Recipes:

• Gordon Ramsay Duck Ravioli Recipe 
• Gordon Ramsay Crab Ravioli Recipe 
• Gordon Ramsay Ravioli Recipe