Pasta: Ravioli with Ricotta and Spinach

Ravioli ricotta e spinaci - my favorite pasta

Ravioli – who doesn't know them? They're probably one of the most famous pasta shapes out there. Along with spaghetti and tagliatelle, they're true pasta classics that we all probably had on our plates as kids. Whether it's veggie ravioli like spinach or pumpkin, truffle ravioli, or meat-filled ones, (almost) everyone loves them. And even if people can argue about whether pasta originally came from China or Italy – one thing's for sure: ravioli are a culinary hit!

So, what exactly are ravioli?

Unlike their cousins like spaghetti or tagliatelle, ravioli come with their own little surprise – they're filled! And you can fill them with anything you fancy: spinach and ricotta, different veggies, meat, fish, cheese, or mushrooms. There are hardly any limits to your imagination (and taste)!

A real highlight is the 'alla Genovese' filling – a recipe from Genoa with veal, sweetbreads, breadcrumbs, Parmesan, chard, egg, and a good pinch of spices. But even the simpler versions are fantastic: spinach, ricotta, a bit of egg, nutmeg, and Parmesan – and voilà, you've got one of the tastiest pasta types ever. My favorite? Definitely spinach ravioli. Always a winner!

By the way: 'Ravioli' is plural. A single one is called a Raviolo. You can also find them in XXL size – then one is almost enough for a whole meal.

Fresh pasta!

It's interesting: lots of cultures have their own filled dumplings. In Germany, for example, they're Maultaschen, in Austria, Schlickkrapfen, in Poland, they're called Pierogi, and in China, Jiaozi. All over the world, dough is filled, cooked – and loved.

Canned Ravioli - A Cult Classic?

Honestly: who doesn't know those canned ravioli in tomato sauce? Maggi introduced them in Germany in 1958 to meet the booming Italian tourism and the growing demand for Italian dishes back then. Since not every household had a fridge at the time, they needed a way to bring a pasta dish to the market that would keep well and be easy to enjoy. Since then, canned ravioli have been a childhood memory for many. In 2007 alone, around 40 million cans were sold in Germany.

And again, honestly: the ravioli you know from Italy or good Italian restaurants have pretty little to do with canned ravioli. Even if it's undeniable that those famous canned dumplings have cult status for many.

Homemade is unbeatable

If you find fresh ravioli at a deli, maybe even around your corner – awesome! But homemade is just next level when it comes to taste. And yes, a pasta machine makes life easier. The dough gets wonderfully thin, rolling it out becomes a ritual, and the anticipation grows with every sheet of pasta.

By the way: kids love making their own pasta! I've cooked ravioli and other pasta with lots of little amateur chefs, and it was always a blast. That way, kids learn to appreciate good food while having fun. And it tastes better anyway!

You can make those little pasta pockets a bit faster with a ravioli board

Sure, a ravioli board makes it easier. Just lay out the pasta sheets, add the filling, put another sheet on top. Then press down firmly with a rolling pin to seal them. Basta! La Pasta è pronta!

But you can do it without a ravioli board too: just roll out the dough thinly, place walnut-sized portions of filling, put a second sheet of dough over it, press the edges firmly (with a fork, for example, which creates that classic pattern) – and voilà: homemade ravioli!

Served with melted sage butter or a fruity tomato sauce – ravioli loves both! Just add some freshly grated Parmesan, and boom, you've got yourself some delicious comfort food!

Since spinach and ricotta ravioli are one of my all-time favorite dishes, and it's super fun to make with kids, I'm sharing my recipe with you here. Just download it, get cooking together, and enjoy!

I hope you have lots of fun cooking – and of course, buon appetito! 🍝