Lemon Spinach Ravioli

Lemon Spinach Ravioli

This delectable pasta from scratch recipe is perfect for date night or special occasions with family and friends. The pasta is classic, with a mix of flavors in a creamy filling. A lemon butter sauce adds a finishing touch.
Course Main Course, Main Dish
Cuisine Italian
Servings 2



  • 3/4 cup all-purpose flour
  • 1 tablespoon semolina
  • 1 teaspoon kosher salt
  • 1 large egg


  • 1 tablespoon olive oil
  • 1 teaspoon garlic minced
  • 1 cup fresh baby spinach chopped
  • 1 cup whole ricotta strained
  • 1 teaspoon basil minced
  • 1/2 cup Parmesan cheese grated
  • 1 lemon zest & juice
  • Salt to taste
  • Black pepper to taste


  • 1/4 cup salted butter
  • 1/4 cup Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste



  • Sift together the flour, semolina and salt in a bowl, and then transfer the mixture onto a clean, flat working area.
  • Gather the flour mixture into a round heap, and create a well in the middle – one that is leaves a thin layer of flour at the bottom.
  • Crack the egg carefully into the well, and beat it with a fork until it’s well mixed and frothy.
  • As you stir, you can begin to add bits of the flour from the outside of the mound.
  • Continue to stir the flour into the egg until it’s thick enough, and almost all the flour is incorporated.
  • Use a spatula to scrape the rest of the flour into the pasta dough as you knead it.
  • Continue to knead for about 10 minutes, until the consistency is smooth, and a little springy.
  • Gather it into a ball, and wrap it in plastic wrap. Refrigerate it for another 30 minutes.


  • Begin the filling while the dough is chilling.
  • Heat the oil in a large skillet, and add about half the garlic.
  • Saute for 2 to 3 minutes, and then add the spinach, half the lemon zest, and a pinch of salt. Cook for a few minutes, until the spinach is wilted.
  • Remove the spinach from the pan, and let it cool.
  • Once it’s cooled enough, squeeze out the extra liquid, and then chop the spinach as finely as you can.
  • Add the chopped spinach, the remaining lemon zest and garlic, basil, Parmesan and ricotta to a large bowl. Stir to blend, and season with salt and black pepper.


  • When the dough is nicely chilled, roll it in a single layer on a lightly floured and clean surface.
  • Roll to a thin layer – thin, but no so much that it tears.
  • Cut into rectangles, and drop a tablespoon or so of the filling onto one side – it depends on how big you want to make them. (Remember that they fold over, so one side should be empty.)
  • Using a pastry brush, brush a thin layer of water around the edges of each rectangle of dough. This will seal it as you fold them over.
  • Fold each over, and press lightly but firmly along the moistened edges to seal.


  • Cook the ravioli in boiling salted water for about 2 or 3 minutes, until the pasta is al dente.
  • In the skillet where you cooked the spinach, make the sauce,. Melt the butter over a low heat, and stir in the lemon juice.
  • When the ravioli is done, divide between two plates, drizzling each with lemon butter sauce, Parmesan, and salt and pepper to taste.
Keyword Lemons, pasta
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