Ricotta Ravioli Recipe with Spinach

Open spinach and ricotta ravioli

  • serves 2
  • Easy

This classic blend of flavours is a favourite for a reason. Making it an open ravioli means that it's quick and easy too. Use dried pasta if you can’t find fresh, and cook according to packet instructions



  • oil
  • onion 1 small, finely chopped
  • garlic 2 cloves, crushed
  • spinach 100g
  • ricotta 150g
  • fresh pasta sheets 6
  • parmesan or vegetarian alternative grated to make 3 tbsp


  • Step 1

    Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted. Add the ricotta, breaking it into lumps and season well. Keep warm.

  • Step 2

    Meanwhile, cook the pasta sheets in boiling water for 2-3 minutes until tender, drain well.

  • Step 3

    Layer 3 pasta sheets on each plate with the spinach mixture, sprinkle the tops with a little parmesan and black pepper. Serve with salad.

Check out our best ever vegetarian pasta recipes here...

Open Spinach and Ricotta Ravioli Recipe



Nutritional Information

  • Kcals 590
  • Fat 21.6g
  • Saturates 8.7g
  • Carbs 75.1g
  • Protein 28.4g