Spinach and Ricotta Stuffed Ravioli

• How to Serve It

These ravioli are incredibly versatile. Try them with:

• Brown Butter and Sage Sauce – A rich, aromatic option perfect for fall and winter.
• Classic Marinara – Bright and tangy, ideal for a lighter meal.
• Creamy Alfredo or Pesto Sauce – For indulgent, flavor-packed variations.

Garnish with fresh basil, grated Parmesan, or a drizzle of olive oil to elevate the presentation.

Tips for Perfect Ravioli

• Don’t overfill – A small spoonful goes a long way. Too much filling can cause the ravioli to burst.
• Seal tightly – Use water or a beaten egg around the edges to seal securely.
• Cook gently – Boil in salted water just until the ravioli float—about 3-4 minutes.

Make Ahead and Freeze

Homemade ravioli can be made in large batches and frozen for later. Simply freeze them on a baking sheet before transferring to a freezer bag. No need to thaw—just boil straight from frozen for a quick gourmet meal anytime.

Final Thoughts

Spinach and Ricotta Stuffed Ravioli is more than a meal—it’s a celebration of fresh ingredients and timeless technique. Whether you’re rolling out pasta by hand or using shortcuts for a busy weeknight, this dish delivers a satisfying, flavorful experience that brings a little taste of Italy to your table.

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