I absolutely love spring. There's something truly special about the first warm days that makes me want to head straight to the farmers market and cook with fresh greens. The energy, the scents, and the vibrant colors of new-season produce are just irresistible. So last weekend, we made our way to the market with one goal in mind: to make our beloved Allagreen Pasta. Unfortunately, not everything went according to plan—we couldn't find all the ingredients. But spring cooking is all about flexibility and creativity, and we didn't let that stop us.

We came home with beautiful fresh spinach and some fragrant green garlic, which was enough to convince us to make one of our all-time favorite pasta dishes.

And to keep things short, I am talking about a delicious and super easy spinach and ricotta ravioli recipe.

There is something comforting about the delicate, aromatic filling of wilted greens and cheese wrapped in homemade pasta—it is surprisingly easy to pull off.

Furthermore, we serve it with a rustic ravioli sauce made from fresh tomatoes, garlic, and olive oil—simple, clean, and incredibly flavorful.

So, regardless if you're a pasta pro or trying your first ravioli dough recipe, this dish is a satisfying way to celebrate the season. Let's begin!

How to Make Ravioli Dough

• You can knead the ravioli dough by hand, but I usually use my stand mixer fitted with the dough hook—it saves time and effort.
• In a large bowl or mixing bowl, combine the flour, semolina, egg yolks, and olive oil.

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• Start mixing and add a little water, one drop at a time, until the dough begins to come together.

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• Once you reach the right consistency, add one more teaspoon of olive oil, wrap the dough in plastic wrap, and let it rest in the fridge for at least an hour.

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How to Cook Ravioli and Prepare the Filling

• While the dough is resting, prepare your ravioli filling. Wash your spinach and green garlic, then drain well.
• Add the greens to a food processor along with ricotta, chili flakes, olive oil, salt, and pepper.

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• Pulse until smooth.
• If the mixture feels too wet, you can add some grated mozzarella to help bind it—this depends on the moisture in your ricotta, so adjust as needed. Taste and adjust seasoning.

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• Roll out the dough on a floured surface using a rolling pin. After that, using a pasta machine, work your dough into a sheet each level at a time.

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• I usually go to level 4 on my pasta machine for cheese ravioli, but thinner is also fine if you prefer.
• Cut the dough in half and keep one side covered. Lightly press a ravioli stamp onto the sheet to mark where each ravioli will go.

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• Wet the edges with a little water.
• Scoop a spoonful of filling onto each marked section.

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• Cover with the second sheet of pasta and press gently around each mound of filling to seal the edges.
• Use your stamp or a cutter to shape the ravioli.

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• Place them on a tray dusted with semolina and make sure they don't touch. Cover with baking paper, sprinkle more semolina, add another round of ravioli and refrigerate.

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Simple Fresh Tomato Ravioli Sauce

• Blanch the tomatoes in boiling water for 15–20 seconds, then transfer to an ice bath. Peel and dice.

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• In a skillet, heat the olive oil and toast the garlic and chili gently—don't let them burn.

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• Add the chopped tomatoes, season with salt, pepper, and sugar, and simmer for 10 minutes.

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• Bring a large pot of salted water to a boil.
• Cook the ravioli for 2–3 minutes or until they float.

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• Transfer directly into the ravioli sauce, adding a ladle of starchy water. Stir gently to coat.

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• Serve hot, topped with Parmesan, extra green garlic, and cracked black pepper. Pair with a chilled glass of white wine.

A Few Extra Thoughts About This Ravioli Recipe

One of the beauties of ravioli is how adaptable it is. Once you shape them, you can even freeze them on a tray and transfer them to a freezer bag. When ready to cook, boil directly from frozen—just add a few extra minutes to the cooking time.

A Glimpse Into Ravioli History

The idea of filled pasta has deep Italian roots, with early records of ravioli dating back to the 14th century. Originally, they were often served in broth, not with sauce.

Our Family Twist on a Classic

Our homemade version is a blend of this history and our local Romanian ingredients—like spinach and green garlic, which you can replace with 1-2 garlic cloves.

Nutritional Value and Balance

From a nutritional point of view, this dish offers great balance:

• Protein from the cheese and egg yolks
• Fiber and vitamins from spinach and garlic
• Carbohydrates from the homemade pasta

It's comforting without being heavy. Plus, the ravioli sauce uses only natural ingredients—fresh tomatoes, olive oil, and garlic—with no added cream.

Why We Love This Ravioli Recipe

Therefore, it is safe to say that this is a perfect dish for food lovers who enjoy a bit of hands-on cooking.

Making your own ravioli dough and shaping each piece by hand is deeply satisfying. It's ideal for a cozy weekend cooking project and never fails to impress guests. Serve it with a glass of wine, and you've got a memorable homemade meal.

FAQ

Q: Are ravioli dumplings?

A: Yes, ravioli are a type of filled pasta dumpling, traditionally Italian, with a savory filling enclosed in thin pasta dough.

Q: Are ravioli healthy?

A: Ravioli can be part of a healthy diet when made with quality ingredients like leafy greens, fresh cheese, and whole tomato sauce. They're best enjoyed in moderation.

Q: Can ravioli be frozen?

A: Absolutely! Arrange them on a tray, freeze until solid, then transfer to a freezer bag. You can boil them straight from frozen—just add 1–2 extra minutes.

Q: Can ravioli go bad?

A: Yes. Fresh ravioli should be cooked within 1–2 days if stored in the fridge. Frozen ravioli can last 1–2 months in the freezer.

Q: Can ravioli be baked?

A: Yes, ravioli can be baked, especially when arranged in layers like lasagna. Add sauce and cheese, then bake until bubbling.

Q: Who invented ravioli?

A: Ravioli originated in Italy, with the earliest references from 14th-century Tuscany and Venice. They were traditionally served in broth or with butter and cheese.

Q: When was ravioli invented?

A: Written references to ravioli date back to the 1300s. Over centuries, many regional variations developed throughout Italy.

Conclusion

I truly hope you'll try this recipe and enjoy it as much as we do. If you do, don't forget to tag us on Instagram—we'd love to see your creations.

The full video tutorial is available on YouTube, so check it out, and don't forget to like and subscribe to our channel!

Let us know in the comments how your version of this ravioli recipe turned out, and which ingredients you used for the filling and sauce!

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