Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (2024)

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Ravioli is a delicious Italian tradition! If you are looking for an authentic and delicious filling for making ravioli at home, this recipe straight from Italy cannot be beat!

Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (1)

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

Ravioli is such a genius Italian meal. What is the one way to improve a bowl of delicious, homemade pasta? Aw yes, take that same pasta and fill it with even more cheese, meat and fresh herbs. Amazing!

As delicious as homemade Italian ravioli is, it’s not often made from scratch in American homes. The convenience of Chef Boyardee or a bag of premade frozen ravioli is almost too nice to pass up. All you have to do is add your marinara sauce and you have an easy weeknight meal.

But I am here to tell you, beg you even, to make your own homemade Italian ravioli recipe! Using your own fresh ingredients and having the chance to personalize your own ravioli to your exact liking is worth the time. Fresh homemade ravioli has an amazing texture and the homemade cheese filling is so easy to make.

The best part of this filled pasta is there are so many variations to try! Some of the most popular way to fill ravioli are listed below:

These ravioli filling recipes are DELISH, but the recipe I am sharing with you today is for a very classic spinach and ricotta filling. I learned how to make this ravioli recipe during a cooking class in Italy.

It is simple, flavorful and perfect for pasta lovers wanting to make the best homemade ravioli. This spinach ravioli holds a special place in my heart. Give it a try and let me know what you think!

Recipe Origins

The exact origin of ravioli is difficult to place but it is believed to date back to the 14th century. The first written mention of ravioli was from an Italian merchant, Francesco di Marco Datini. It could have been created by Genova sailors, using up leftovers by mixing them into an egg mixture and wrapping them in pieces of dough. The piece of dough was then boiled in a large pot with chicken broth.

All the different fillings for ravioli represent popular flavors of different regions. As the idea for the dish spread, families quickly put their own spin on it and made it a vital part of their special celebrations.

Ravioli can take some effort to put together, so many families choose to make it when they have gathered together and have plenty of hands around to help with the process.

Why Make This Recipe

  1. Personalize your Ravioli: If the store-made ravioli you usually purchase isn’t seasoned the way you like, this is your chance to have it just how you like it.
  2. Simple Ingredients: There are not a lot of ingredients needed for this dish, just two types of cheese, spinach and spices. You could even make your own ricotta cheese to make it even more homemade.
  3. Authentically Italian: I learned this recipe during a cooking class in Italy and cannot wait to share that memory with you!

What Do I Need to Make This Recipe?

Ingredients

Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (2)

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

  1. Spinach: I recommend using fresh spinach for this recipe, but if you only have frozen on hand, you can thaw it and use that instead!
  2. Ricotta Cheese: Try this recipe to make your own at home
  3. Grated Parmesan Cheese: It’s always a good idea to grate your own cheese for a recipe rather than buying it pre-grated. Pre-grated cheese sometimes has a coating that messes with the texture of your dish.
  4. Nutmeg: A small dash of nutmeg is the secret to really bringing out the flavor of the cheese and spinach

Tools

  1. Pan or pot for cooking spinach
  2. Dish towel or cheesecloth
  3. Mixing bowl

How to Make This Recipe

Step 1: Cook the Spinach

Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (3)
Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (4)

Place a large pan over medium heat and add the olive oil. Then add the spinach leaves into the pan and cook, stirring occasionally, until the spinach leaves are wilted.

Step 2: Drain Excess Liquid

Allow the cooked spinach to cool. When it is cool enough to touch, pour it into a clean dish towel or cheesecloth. Squeeze all of the excess water from the spinach.

Step 3: Mix your Cheeses

Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (5)

In a medium bowl, mix the cooked spinach, ricotta cheese, egg, salt, pepper, nutmeg, and parmesan cheese together.

Spoon this incredible filling into homemade ravioli dough or use it as a filling to manicotti! Enjoy!

Expert Tips

Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (6)
  • Any extra filling can be used for lasagna, manicotti, these Easy Stuffed Shells in the Instant Pot or even in a calzone or pizza.
  • If you are not a fan of spinach you could substitute kale or Swiss chard.
  • You could add some garlic to this recipe. I recommend cooking it in your olive oil before adding the spinach to ensure the best, soft texture.
  • If your ricotta cheese has a lot of moisture it may be a good idea to drain it in a cheesecloth before using it. You do not want your mixture to be too wet.
  • If you don’t want long pieces of spinach in your filling, try chopping up your spinach before sauteeing it so that it will blend easier into the cheese.

Tips for Forming Your Ravioli

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  • Once you are ready to add to your pasta, be careful not to overfill. The edges of your pasta need to be pressed tight to stay sealed while cooking.
  • When you fill your pasta, be sure and squeeze out any extra air from your pasta. Seal the edges of your pasta sheet with a little water.
  • Try putting your filling into a pastry bag to make filling your ravioli easier. This method can help ensure no filling gets into the edge of the pasta.

FAQs

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Can I Make the Filling Ahead of Time?

Yes, you can make this filling up to two days in advance and put it in the refrigerator until you are ready to use it.

Can I Substitute Ricotta Cheese?

If you are not a fan of ricotta cheese, cottage cheese may be the best substitute. It has a similar flavor and less calories than ricotta, but the texture is not quite the same.

If you use this substitute, make sure you drain your spinach very well to reduce the amount of liquid in your mix and it may be a good idea to blend your cottage cheese to get a more consistent texture. You could also search for Italian cream cheese in your grocery store’s specialty cheese area.

Should I Cook Ravioli Filling Before Putting it in Pasta?

If you are using meat filling in your ravioli, it is a good idea to cook it before putting it in your pasta. For this spinach and cheese ravioli recipe, you do not need to cook it before adding it to your homemade pasta sheets.

What Texture Should Ravioli Filling Be?

Your mixture should be thick, not runny. It should be a little bit thinner than whipped cream cheese. This helps it stick to the dough and ensures no extra air makes it into the pocket. Wet filling will make your sheet of pasta dough sticky and difficult to work with.

Did you enjoy this Ravioli Filling Recipe? If so, make sure to check out these other recipes I picked out just for you:

  • Easy Pasta Sauce Recipe
  • Spaghetti Cacio e Pepe in the Instant Pot
  • Homemade Margherita Pizza Recipe
  • Arancini Recipe

Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (9)

Ravioli Filling Recipe

Ravioli is a delicious Italian tradition! If you are looking for an authentic and delicious filling for making ravioli at home, this recipe straight from Italy cannot be beat!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 1.75

Calories: 1205kcal

Author: Alexandria Drzazgowski

Equipment

Ingredients

  • 1 tbsp Olive Oil
  • 12 oz baby spinach leaves, see note about chopping
  • 15 oz fresh ricotta cheese
  • 1 egg
  • ½ tsp Salt
  • ¼ tsp Pepper
  • ¼ tsp Nutmeg
  • ½ cup parmesan cheese, Grated

Instructions

  • Place a large pan over medium heat and add 1 tbsp olive oil. Then add 12 oz spinach leaves into the pan and cook, stirring occasionally, until the spinach leaves are wilted.

  • Allow the cooked spinach to cool. When it is cool enough to touch, pour it into a clean dish towel or cheesecloth. Squeeze all of the excess water from the spinach.

  • In a medium bowl, mix the cooked spinach, 15 oz ricotta cheese, 1 egg, ½ tsp salt, ¼ tsp pepper, ¼ tsp nutmeg, and ½ cup parmesan cheese together.

  • Use in homemade ravioli or as a filling to manicotti! Enjoy!

Video

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

  • Spinach: I recommend using fresh spinach for this recipe, but if you only have frozen on hand, you can thaw it and use that instead!
  • Ricotta Cheese: Try this recipe to make your own at home
  • Grated Parmesan Cheese: It’s always a good idea to grate your own cheese for a recipe rather than buying it pre-grated. Pre-grated cheese sometimes has a coating that messes with the texture of your dish.
  • Nutmeg: A small dash of nutmeg is the secret to really bringing out the flavor of the cheese and spinach
  • Any extra filling can be used for lasagna, manicotti, these Easy Stuffed Shells in the Instant Pot or even in a calzone or pizza.
  • If you are not a fan of spinach you could substitute kale or Swiss chard.
  • You could add some garlic to this recipe. I recommend cooking it in your olive oil before adding the spinach to ensure the best, soft texture.
  • If your ricotta cheese has a lot of moisture it may be a good idea to drain it in a cheesecloth before using it. You do not want your mixture to be too wet.
  • If you don’t want long pieces of spinach in your filling, try chopping up your spinach before sauteeing it so that it will blend easier into the cheese.

Nutrition

Serving: 1serving | Calories: 1205kcal | Carbohydrates: 28g | Protein: 81g | Fat: 88g | Saturated Fat: 47g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 0.02g | Cholesterol: 415mg | Sodium: 2653mg | Potassium: 2460mg | Fiber: 8g | Sugar: 3g | Vitamin A: 34424IU | Vitamin C: 96mg | Calcium: 1838mg | Iron: 12mg

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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Ravioli Filling Recipe - Fresh and Authentic- The Foreign Fork (2024)

FAQs

How is ravioli traditionally made? ›

Cappelletti ravioli pasta is a small, hat-shaped pasta that is made by rolling out a thin sheet of pasta dough and then cutting it into small circles. The filling is usually a mixture of meat, cheese, or vegetables, and is placed in the centre of the circle. The edges are then folded over to create a small hat.

Should you cook ravioli filling? ›

Can you stuff ravioli with raw meat? Because the pasta cooks quickly, meat fillings must be pre-cooked before you stuff them into ravioli.

How do you fill ravioli by hand? ›

FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it.

How do they serve ravioli in Italy? ›

Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.

How is ravioli eaten in Italy? ›

There is no particular rule for eating ravioli, and even Italians eat the way they feel most comfortable. Here are a few options: If the ravioli are small, about 3 centimeters, then such pieces can be pricked on a fork or by pushing a piece onto the fork with a knife, put it in your mouth.

Should I use egg wash to seal ravioli? ›

The egg wash helps the dough stay in place, bonding the two layers. Press around each mound to seal, then press outward toward edges, pushing out any air pockets. The most important part of this step is getting the air out of the ravioli when you seal it, otherwise it might burst in the water or cook unevenly.

Do you use egg to seal ravioli? ›

After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.

What kind of flour is best for ravioli? ›

First job is making the pasta sheets and you will use my easy homemade pasta dough recipe. It's an easy fool proof dough that works every time. For filled ravioli I like to use a mix of 00 flour and semolina flour. It can be made by hand in a large bowl or on the bench.

How do you fill ravioli? ›

Drop cheese filling onto the dough about an inch apart. Cover with the top sheet of pasta and make a seal around each portion of filling. Cut out individual ravioli, then seal the edges. Cook and bake the ravioli: Boil the ravioli in salted water until the dumplings rise to the top and the filling is hot.

What do you seal ravioli with? ›

A good seal is important for keeping the filling inside so take your time here. Now take a square ravioli cutter (a wine glass works well for circular ravioli) and press firmly on the dough around the filling. Finish with a final dusting of flour to keep your ravioli from sticking together.

How far in advance can you make fresh ravioli? ›

Homemade ravioli is best enjoyed on the same day its made. If they sit around for too long, they'll get too soft and soggy, and the filling will seep out through the dough. Cook right away, or choose one of the storage options below.

What is ravioli traditionally served with? ›

Ravioli are traditionally served al brodo (with broth) or with a light sauce. Though ravioli may take a number of shapes, including circular or even triangular forms, traditionally ravioli are prepared in a square shape.

What is ravioli made from? ›

Ravioli Ingredients

These are the ingredients you'll need to make this homemade cheese ravioli recipe: For the dough: All-purpose flour, salt, eggs, water, and olive oil. For the filling: Ricotta, Parmesan, mozzarella and provolone cheeses, an egg, and dried parsley.

Did ravioli come from dumplings? ›

Some suggest that the ravioli is just a spin-off of dumplings, but we consider ravioli to be in a league of their own!

What is the difference between ravioli and ravioli? ›

Conversation. What's the difference between "ravioli" and "raviolo"? Ravioli are small squares of pasta, like the ones you're probably already familiar with. A raviolo is a single, large piece that is served as its own dish, like our Pork Shoulder Raviolo!

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