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Ravioli with Ricotta and Spinach

Ravioli with Ricotta and Spinach Recipe

  • 1½ cups all purpose flour
  • Pinch of salt
  • 3 large eggs
  • 1 tbsp olive oil
  • Beaten egg, for brushing
  • 12 oz (350g) baby spinach leaves, washed, but not dried
  • 1 cup ricotta
  • 1/3 cup freshly grated Parmesan
  • 1 large egg, beaten, plus more for serving
  • ¼ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Olive oil or melted butter, to serve
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 453kcal (23%)
Total Fat 21g (32%)
Saturated Fat 9g (45%)
Cholesterol 303mg (101%)
Total Carbohydrate 42g
Dietary Fiber 3g
Sugars 1g
Protein 25g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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