Fresh Italian Spinach Pasta Stuffed with Ricotta, Pancetta & Parmigiano Cheese

Spinach ravioli is a classic Italian fresh pasta dish where spinach is added directly to the dough to create fresh homemade pasta,  then stuffed with ricotta, smoked pancetta, and Parmigiano cheese and finished simply with butter and sage.

This traditional Italian spinach ravioli recipe is perfect for a special meal, weekend cooking, or anyone who wants to learn how to make fresh pasta from scratch at home.

Serve 2-3, Preparation approx. 60 mins, Cooking 10 mins

  • 200 g (7 oz) all-purpose flour or Italian “00” flour
  • 2 eggs (1 egg per 100 g flour)
  • 100 g (3.5 oz) fresh or frozen spinach
  • 1 level teaspoon fine salt
  • Unsalted butter, 2 tablespoons
  • Fresh sage, 5-6 leaves
  • 200 g (7 oz) cow’s milk ricotta
  • 2 tablespoons grated Parmigiano cheese
  • 60 g (2 oz) smoked pancetta, diced

Method

Steam or boil the spinach in unsalted water. Drain well, squeeze out all excess liquid, and blend until smooth to obtain a fine purée.
If boiled, reserve the cooking water to cook the ravioli later.

Place the flour on a work surface or in a large bowl and make a well in the center. Add the eggs and salt, then beat the eggs with a fork, gradually incorporating the flour.

Add the spinach purée and knead until a smooth dough forms, about 10 minutes. Avoid adding extra flour—at most, use just a pinch if necessary. The dough may feel slightly sticky but should remain elastic.

Shape the dough into a ball, wrap it in plastic wrap or cover it with a slightly damp kitchen towel, and let it rest at room temperature for at least 30 minutes.

In a bowl, mix the ricotta with the grated Parmigiano.
Fry the pancetta until crispy, then add it to the ricotta mixture and stir well. Set aside.

Lightly dust the dough with flour and roll it out with a pasta machine or rolling pin to a thickness of about 5 mm (¼ inch), passing it through several times until smooth.

Cut circles using a pastry cutter or glass. Place a spoonful of filling in the center of each circle, top with another disc of pasta, seal the edges with a little water, and press with the tines of a fork.

Melt the butter in a large pan and gently fry the sage leaves until fragrant.

Bring the reserved spinach cooking water (or fresh salted water) to a boil. Cook the ravioli for a few minutes until they float to the surface. Remove with a slotted spoon and transfer directly to the pan with butter and sage.

Toss gently to coat, spoon the sauce over the ravioli, and serve immediately.

 

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