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Giant Ricotta Spinach Ravioli

This delicious ravioli recipe is a great option when cooking for a crowd.


  • Pasta:

  • 5 oz fresh spinach (or 3 ½ oz frozen)

  • 2 ½ cups all-purpose flour

  • ½ tsp salt

  • 2 large eggs, at room temperature

  • Ricotta Filling:

  • 1 1/2 cups ricotta cheese

  • ½ cup finely grated Parmesan cheese

  • 1 large egg

  • pinch ground nutmeg

  • ½ tsp salt

  • ¼ tsp pepper

  • Sauce:

  • 5 Tbsp butter

  • 2 sprigs fresh sage, plus extra, cut in chiffonade (long thin ribbon slices) for garnish

  • 1 Tbsp chiffonade of fresh mint

  • salt & pepper

  • grated Parmesan, for garnish


  • 1.

    For pasta, blanch fresh spinach in salted boiling water for 1 minute. Drain and squeeze out excess moisture (if using frozen, thaw completely and squeeze out water). Place spinach in a food processor and puree until smooth. Add flour, salt and eggs and pulse until mixture forms a tight ball. Wrap dough in plastic and chill for at least 2 hours.

  • 2.

    While dough is chilling, prepare filling. Stir all ingredients together and chill.

  • 3.

    To assemble, roll out pasta, using a pasta machine into thin sheets. Cut 16 squares from the pasta, the width of the pasta sheet itself. Lay out 8 squares and spoon filling equally into the center of each square. Brush edges around filling with water and top with remaining pasta squares. Press filling down a little, to spread it, then gently press pasta edges together, starting close to the filling and working outwards (to push out any air bubbles). Chill ravioli until ready to cook and serve.

  • 4.

    For sauce, melt butter in a large sauté pan with sprigs of sage and cook over medium heat, just until foaming subsides. Set aside until ready to serve. Bring a large pot of salted water up to a boil and gently drop in ravioli (4 at a time). Remove ravioli with a slotted spoon into pan with butter and warm over medium-low. Transfer ravioli to serving plates and spoon with any remaining butter. Sprinkle with chopped sage and mint, season lightly and top with grated Parmesan.


Serves 4 (about 8 large ravioli).

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