Spinach and Mozzarella Homemade Ravioli (Makes ~24 ravioli — serves 4 with leftovers)

A comforting, homemade ravioli filled with bright sautéed spinach and melty mozzarella. Below is a scaled recipe to yield about 24 medium ravioli—enough for 4 people with seconds or leftovers.

Ingredients

• Pasta dough:
  • 3 cups (360 g) all-purpose flour, plus extra for dusting
  • 4 large eggs
  • 1 tsp olive oil
  • 1/2 tsp fine sea salt
• Filling:
  • 12 oz (340 g) fresh spinach (or 10 oz frozen, thawed and squeezed dry)
  • 8 oz (225 g) part-skim mozzarella, finely diced or shredded
  • 1/3 cup (40 g) grated Parmesan or Pecorino Romano
  • 1 small shallot or 1/4 small onion, finely minced
  • 1 garlic clove, minced
  • 1/4 tsp ground nutmeg (optional, a pinch)
  • Salt and freshly ground black pepper, to taste
  • 1–2 tbsp plain low-fat ricotta (optional; helps bind and keep filling moist)
• Assembly and cooking:
  • 1 large egg beaten with 1 tbsp water (for egg wash) or water alone for sealing
  • Semolina or extra flour for dusting
  • 4–6 cups low-sodium vegetable or chicken broth (optional, if serving in broth)
  • 2–3 tbsp olive oil or light butter alternative for finishing (optional)
  • Fresh basil or parsley, chopped, for garnish
  • Grated Parmesan, to serve

Instructions

1. Make the pasta dough:

• On a clean work surface, mound the flour and make a well in the center. Crack eggs into the well, add olive oil and salt.
• Using a fork, whisk eggs gradually incorporating flour from the edges until a shaggy dough forms. Knead ~8–10 minutes until smooth and elastic. If dough is too dry, add 1 tsp water; if too sticky, add a bit more flour.
• Wrap dough in plastic and rest 30 minutes at room temperature.

2. Prepare the filling:

• If using fresh spinach, sauté spinach in a dry nonstick pan over medium heat just until wilted; remove, let cool, then finely chop. If using frozen, ensure well drained and chopped.
• In the same pan add a quick splash of broth or 1 tsp oil, sauté shallot 1–2 minutes until soft, add garlic 30 seconds, then combine with chopped spinach in a bowl. Let cool slightly.
• Stir in mozzarella, grated Parmesan, ricotta (if using), nutmeg, and season with salt and pepper. The mixture should be moist but not watery—squeeze excess liquid if needed. Chill 10–15 minutes to firm filling.

3. Roll the dough:

• Divide rested dough into 4 pieces. Keep unused portions covered.