Tuscan Embrace: The Velvety Veil of Ravioli di Ricotta e Spinaci

As the tender encasing of homemade pasta unfolds in Ravioli di Ricotta e Spinaci, you are gently led through the verdant fields of Tuscany, where every breeze carries whispers of culinary tradition. The velvety veil of pasta encloses a heart of creamy ricotta and tender spinach, a harmonious duo that sings of simple elegance and rustic charm. 

With each bite, the mild, creamy ricotta lovingly complements the earthy whisper of spinach, while a tender drizzle of sage-infused butter whispers secrets of a timeless Italian countryside. 

The gentle snowfall of grated Parmesan is the final stanza in this Tuscan ode, leaving a soft, savory note that lingers lovingly on the palate.

Photo of a plate of Ravioli di Ricotta e Spinaci. The ravioli are plump and tender, filled with a creamy mixture of ricotta cheese and finely chopped spinach. They are served with a generous amount of savory tomato sauce, and garnished with freshly grated Parmesan cheese and basil leaves, making the dish look vibrant and inviting.

Preparation and Cooking Time

Preparation Time: 1 hour (including pasta dough resting time)
Cooking Time: 10 minutes

Number of Servings and Ideal Serving Size

  • Yields: 4 servings
  • Ideal Serving Size: A delicate serving of about 200g to explore the Tuscan serenade.

Essential Nutritional Information (Per Serving)

  • Calories: 430 kcal
  • Carbohydrates: 40g
  • Protein: 18g
  • Fat: 20g
  • Fiber: 3g
  • Sugars: 2g


  • For the Pasta Dough:Semolina Flour: 200g
  • All-Purpose Flour: 200g
  • Eggs: 4
  • For the Filling:Ricotta Cheese: 250g
  • Fresh Spinach, finely chopped: 100g
  • Grated Nutmeg: a pinch
  • Salt: to taste
  • Freshly Ground Black Pepper: to taste
  • For the Sauce:Unsalted Butter: 100g
  • Fresh Sage Leaves: 10g
  • Grated Parmesan Cheese: 30g
Photo illustrating the ingredients necessary for Ravioli di Ricotta e Spinaci. Included are fresh ravioli sheets, a bowl of ricotta cheese, fresh spinach leaves, a bowl of tomato sauce, and a block of Parmesan cheese. Each ingredient is neatly presented, ready to be assembled into delicious spinach and ricotta filled ravioli.

Detailed Method of Preparation

  1. Begin by preparing the pasta dough. In a mixing bowl, combine the semolina flour, all-purpose flour, and eggs. Knead until a smooth dough forms. Cover and let it rest for about 30 minutes.
  2. Meanwhile, prepare the filling. In a medium bowl, mix together the ricotta cheese, finely chopped spinach, grated nutmeg, salt, and pepper until well combined.
  3. Roll out the rested pasta dough into thin sheets. Place teaspoonfuls of the filling mixture at regular intervals on one half of the pasta sheet.
  4. Fold the other half of the pasta sheet over the filling to encase it. Press around each mound of filling to seal, then cut out the ravioli using a pastry cutter or knife.
  5. Bring a large pot of salted water to a boil. Gently place the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
  6. While the ravioli is cooking, prepare the sauce. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is slightly golden and the sage is crisp.
  7. Gently remove the cooked ravioli with a slotted spoon and transfer them to the skillet with the sage butter, tossing gently to coat.
  8. Serve the Ravioli di Ricotta e Spinaci hot, garnished with a generous sprinkle of grated Parmesan cheese.

Proven Tips for Culinary Success

  • When sealing the ravioli, ensure there are no air bubbles trapped as this could cause them to burst while cooking.
  • A pasta machine can be used to achieve a consistently thin pasta dough, which will result in a more delicate texture.
  • The sage butter sauce should be kept simple to allow the flavors of the ricotta and spinach filling to shine.

Anticipated FAQs

  • Can I use store-bought pasta dough? Yes, store-bought pasta sheets can be used for a quicker preparation, although homemade dough will provide a more authentic taste and texture.
  • Can I add other herbs to the sauce? While sage is traditional, feel free to experiment with other herbs like thyme or rosemary to suit your taste preferences.
  • Can I freeze the uncooked ravioli for later use? Absolutely! Place the uncooked ravioli on a baking sheet in a single layer, freeze until solid, then transfer to an airtight container and store in the freezer for up to three months.

Tuscan Embrace: The Velvety Veil of Ravioli di Ricotta e Spinaci is a heartfelt ode to the rustic simplicity and culinary tradition that breathes through the gentle hills and verdant fields of Tuscany. 

The delicate blend of creamy ricotta and tender spinach encased in a tender pasta embrace is a humble yet profound exploration of authentic Tuscan flavors, offering a gentle escape to a serene Italian countryside with each tender bite.