Spinach and ricotta ravioli
Serve with basil and grated parmesan, this delicious classic spinach and ricotta ravioli is easier to make than you think.

Serves
4
Prep
1h
Note: + cooling & 30 mins resting time
Cooking
15m
Ingredients
- 1 quantity basic pasta dough
- 2 tbs extra virgin olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g jar tomato passata
- Pinch of caster sugar
- Spinach & ricotta filling
- 200g Coles Australian Baby Spinach
- 200g firm ricotta
- 1/2 cup (40g) finely grated parmesan
- 1/4 tsp ground nutmeg
Method
STEP 1
To make spinach and ricotta filling, spray a frying pan with olive oil spray. Place over medium heat. Add spinach and cook, tossing, for 2-3 mins or until spinach wilts. Transfer to a colander to cool. Use your hands to squeeze as much liquid from spinach as possible. Finely chop and combine in a bowl with ricotta, parmesan and nutmeg. Season.
STEP 2
Roll out the pasta dough and fill with the spinach and ricotta filling using the steps opposite.
STEP 3
Heat oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Stir in garlic. Cook for 1 min or until aromatic. Stir in the passata and sugar. Season.
STEP 4
Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente.
STEP 5
Use a slotted spoon to transfer the ravioli to the pasta sauce and gently toss to coat. Season with pepper.
Serve with. basil and grated parmesan
Swap me: For a meat filling, swap ricotta for beef or pork sausages, casings removed
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.