Spinach Ravioli With Pesto

Recipe of the week 🙂

It is a great homemade Italian ravioli recipe. Ravioli with Pesto Sauce makes an easy, quick meal! and it is a weeknight favorite!

While I’ve made homemade ravioli and it works beautifully in this recipe. This recipe uses just four ingredients.

While the ravioli is cooking, I made the pesto sauce. I don’t buy pesto from shop, I make my own pesto.

Then, once the ravioli has cooked, poured it over ravioli. It was so delish and very easy. Your family will love it. Give it a try and let me know what you think.

Spinach Ravioli With Pesto


Prep time               : 1 hour
Cooking time        : 15 minutes
Total time              : 1 hour and 15 minutes

Servings        : 4

Category       : Pasta
Cuisine          : Italian


1/2 Cup basil pesto – freshly made
1/4 Cup grated Parmesan cheese
Cherry tomatoes

For the ravioli dough:

2 Cups all-purpose flour
2 Large eggs with yolks
1 Tablespoon olive oil
Salt to taste

For the filling:

2 Cups packed baby spinach
1/2 Cup ricotta cheese
1 Teaspoon freshly ground black pepper
Salt to taste

Spinach Ravioli With Pesto

Making the filling:

  • Wash and blanch the baby spinach. Once done drain it completely and keep aside.
  • Once the spinach is completely cool down mix it with ricotta cheese, ground black pepper and salt until well blended, set aside filling until needed.

Making the ravioli dough:

  • Sift the flour and salt together to a large bowl and making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand, combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • later put a tsp. of oil and knead the dough well, until smooth; cover the dough and let it rest for at least 1 hour.
  • After an hour, cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet.

Filling the ravioli:

  • Drop about 1 teaspoonful 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.
  • Cut ravioli into squares with a very sharp knife.
  • Allow the ravioli to dry.

Cooking the ravioli:

  • In a large pot, bring salted water to a boil. Drop ravioli and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer and drain well.
  • Place drained ravioli on a serving platter in layers, with some basil pesto sauce and a sprinkling of grated cheese between each ravioli layer.
  • Add cherry tomatoes if you like.

Serve hot and enjoy your weekend with this delicious ravioli recipe and of course        with some red wine!


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