Spinach and ricotta ravioli

Papadeli ravioli filled with spinach and ricotta           

Spinach and ricotta ravioli recipe

This ravioli recipe is very popular in our cookery class.  Making fresh pasta is so much easier than you think, and quite delicious.

Serves 4

For the pasta

300gm type “00” flour

3 eggs

1 tsp salt


For the filling

200gm ricotta

2 egg yolks

chopped fresh herbs

100gm chopped fresh spinach

salt and pepper.

Zest of one lemon


Prepare your filling by mixing all the ingredients together and leave in the fridge until required.


Beat the eggs with the salt. Put the flour in a mixing bowl and make a well in the centre. Pour the egg mixture into the well. Use your hands to bring it together into a dough.  Use a little water if it is too dry. Tip it out onto a work surface. Knead the dough for about 10 minutes until it’s soft, smooth and stretchy.


Leave the dough to rest for up to an hour to let the proteins relax which will make the rolling out much easier.


Once you have rested your dough, tear off a small chunk of dough and roll it out slightly.  Either roll it with a rolling ambien pin, moving it frequently and keep your surface well floured until it is very, very thin. The method to use is to roll the dough then flip it over, keep going until you are able to see your hand through the dough.  If you use a pasta machine just keep passing it through until you reach the lowest setting.


Repeat until all your dough is rolled out into sheets. Cut circles out until all the dough is used up.  You can collect and reuse the trimmings.


Place a teaspoon of ricotta filling in the centre of a dough circle, brush with a little water and press another circle of dough on top.  Seal the edges by pressing down on them with a fork. Repeat until you have used all your dough and filling.


Bring a pan of water to the boil, drop in a few at a time, fish them out as they rise to surface.  Serve drizzled with olive oil, toasted pine nuts and fresh herbs


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