Green Stuffed Ravioli

Name: Green Stuffed Ravioli
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 6
Ingredients: Spinach boiled ½ cup; Type 00 flour 2 ½ cups; Eggs medium 3; Semolina to taste; Cow's milk ricotta cheese 1 cup; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Parmigiano Reggiano PDO cheese 0.7 oz; Lemon peel to taste; Egg yolks 6; Semolina to taste; Butter 5 tbsp; Sage 3 leaves; Parmigiano Reggiano PDO cheese to taste; Butter to taste

it de es fr br

Difficulty: Difficult
Prep time: 60 min
Cook time: 10 min
Makes: 6 pieces
Cost: Average
Note + 30 minutes of rest

PRESENTATION

Recipe by
Cooker Girl

Green stuffed raviolone, I gotta say, is a total gem from Northern Italy. Really brings excitement to any table. Seriously good. This colorful green pasta dough? It’s got spinach mixed right in. Looks awesome. Tastes even better. And here’s the deal—inside, you've got the classic ricotta filling that's so creamy and smooth. Plus, there’s this surprise—a molten egg yolk that stays runny. Pretty much amazing. The combo of tender spinach pasta and that flowing yolk creates an unforgettable experience.

Families in places like Lombardy and Emilia-Romagna have been whipping up stuffed ravioli forever, and this version blends tradition with a creative twist. You know, there are even regional variations. Like, swap spinach for nettles. Or use radicchio. Endless pasta filling ideas at home. Serving this homemade ravioli during a big dinner? Feels kinda fancy but still keeps those traditional Italian pasta vibes.

The spinach dough isn’t just for looks—adds fresh flavor. For real, it pairs perfectly with the rich ricotta and that silky egg yolk. Fans of ravioli recipes know how crucial it is to nail the moist filling, and here, every bite gets it right. Balances the gentle taste of cheese with the earthy, green pasta.

In some Northern Italian towns, you might find this type of pasta served with a simple butter sauce or maybe cheese fondue—which is great. Adds comfort to elegance. It's the kind of dish that invites you to enjoy the slower pace of making fresh pasta from scratch. And you know what? Maybe try a few new fillings or toppings while you're at it.

Whether it’s a holiday meal or just treating yourself, green stuffed raviolone brings together the best of Northern Italy’s golden pasta-making traditions and modern creativity. Offers a really really good culinary journey. Seriously, can’t go wrong.

INGREDIENTS

Ingredients for fresh pasta: Spinach ½ cup (60 g) - boiled; Type 00 flour 2 ½ cups (300 g); Eggs 3 - medium; Semolina to taste

for the filling: Cow's milk ricotta cheese 1 cup (250 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste; Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Lemon peel to taste; Egg yolks 6; Semolina to taste; Butter 5 tbsp (70 g); Sage 3 leaves

for garnish: Parmigiano Reggiano PDO cheese to taste; Butter to taste

Preparation

How to prepare Green Stuffed Ravioli

To prepare the green stuffed ravioli, start with the fresh pasta. In a tall and narrow container, pour the eggs and the cooked and strained spinach 1. Blend with an immersion blender 2 to obtain a smooth and homogeneous cream 3.

Place the flour on the work surface and make a well, pour almost all the spinach cream in the center 4, set aside a little to better calibrate the dosage based on how the flour absorbs the liquids. Mix first with a fork 5 and then knead by hand 6.

Once you have obtained a homogeneous dough 7, wrap it with plastic wrap 8 and let it rest covered for at least half an hour in a cool place. Move on to the filling: in a bowl, pour the well-drained ricotta and season it with salt, pepper, and nutmeg 9.

Add the lemon zest 10 and grated Parmigiano Reggiano DOP 11. Mix to blend the flavors 12.

Transfer the ricotta cream into a piping bag 13. After resting, the fresh pasta will be softer and more elastic, roll out a part of the dough with a little flour on the work surface 14 and roll it with the pasta machine to the maximum thickness 15. Fold the two edges of the sheet towards the center and then dust again with a little flour.

Pass it through the rollers again to the penultimate thickness to obtain a sheet about 1/8 inch thick 16, once you have obtained a rectangular sheet, place it on the lightly floured work surface 17 and trim the edges with a dough cutter. Use the piping bag to create circles 18.

Place the yolk in the center 19. Cover with another sheet, seal well to release the air 20. Cut the ravioli with a slightly larger cutter (we used one with a diameter of 3 inches) 21.

Once the ravioli are formed 22, place them on a tray sprinkled with semolina 23, well-spaced to prevent them from sticking 34.

In a pan, melt the butter 25, add the sage 26 and when it is browned, pour a ladle of hot water 27.

Thicken the sauce and set it aside 28. Boil the ravioli in salted boiling water 29, then drain them in the pan with the sauce 30 and add another pat of butter.

Saute for a few moments to flavor 31. Plate by pouring the sauce on the bottom 32, then the ravioli, and finish with a sprinkle of grated Parmigiano Reggiano DOP. The green stuffed ravioli is ready to be served 33.

Storage

We recommend consuming the ravioli immediately. You can freeze the raw ravioli, place them on a tray well spaced and put them in the freezer. Once solidified, you can transfer them to more practical freezer bags.

Advice

If the dough does not completely absorb the flour or is slightly hard, add one or two tablespoons of warm water and continue kneading until it is smooth and compact. With the leftover egg whites, you can make an omelette or our plumcake with leftover egg whites!

For the translation of some texts, artificial intelligence tools may have been used.