Delicate, vibrant, and deeply satisfying, this handmade spinach and ricotta ravioli is a celebration of fresh, elegant cooking. Tender pasta parcels, carefully crafted by hand, are filled with creamy ricotta, wilted spinach, Parmesan, and subtle nutmeg — creating a rich yet balanced center. Resting beneath them is a silky pea velouté, naturally sweet and velvety, bringing brightness and refinement to every bite. Finished with golden toasted pistachios for texture and nutty depth, this dish perfectly balances comfort with sophistication.
This plate is where rustic Italian tradition meets modern presentation — fresh, green, and beautifully layered in flavor. It’s a dish designed not only to nourish but to impress, ideal for special dinners, elevated home cooking, or refined menu inspiration.
Recipe
Serves: 4
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Ingredients
For the Pasta Dough
- 300g 00 flour
- 3 large eggs
- 1 tsp olive oil
- Pinch of salt
For the Filling
- 250g ricotta cheese
- 200g fresh spinach
- 50g Parmesan, finely grated
- 1 egg yolk
- Pinch of nutmeg
- Salt and black pepper
- 1 garlic clove (optional)
Pea Velouté
- 300g frozen or fresh peas
- 1 small shallot, diced
- 500ml vegetable stock
- 100ml double cream
- 30g butter
- Salt and pepper
- Fresh mint (optional)
Garnish
- 50g pistachios, toasted and roughly chopped
- Parmesan shavings
- Microgreens or pea shoots
- Olive oil drizzle
Method
Prepare the Pasta Dough
- Place flour on a clean work surface and create a well.
- Add eggs, olive oil, and salt.
- Gradually mix flour into the eggs until a dough forms.
- Knead for 8–10 minutes until smooth.
- Wrap and rest for 30 minutes.
Make the Filling
- Wilt spinach in a pan, then cool and squeeze out excess moisture.
- Finely chop spinach.
- Mix with ricotta, Parmesan, egg yolk, nutmeg, seasoning, and optional garlic.
- Chill until ready.
Roll and Fill Ravioli
- Roll dough into thin sheets using a pasta machine or rolling pin.
- Pipe or spoon filling onto one sheet.
- Brush edges with water.
- Place the second sheet over the top.
- Seal and cut into ravioli squares.
- Dust with flour.
Make the Pea Velouté
- Sweat shallots in butter until soft.
- Add peas and stock.
- Simmer 3–4 minutes.
- Blend until smooth.
- Stir in cream.
- Season and strain for extra smoothness.
Cook Ravioli
- Boil salted water.
- Cook ravioli for 2–3 minutes until they float.
- Drain carefully.
Plate
- Spoon pea velouté onto plate.
- Arrange ravioli elegantly.
- Garnish with toasted pistachios, Parmesan, microgreens, and olive oil.
Chef’s Note
Handmade pasta carries a unique kind of care — every fold, seal, and filling reflects patience and craftsmanship. This ravioli dish is one of those plates that feels both luxurious and comforting, showcasing how simple ingredients can become something extraordinary when treated with precision. The sweetness of peas, richness of ricotta, and crunch of pistachios create harmony that feels elegant without unnecessary complexity.
Nutritional Values (Approx. per serving)
- Calories: 580 kcal
- Protein: 24g
- Carbohydrates: 52g
- Fat: 28g
- Fiber: 6g
- Sugar: 5g
- Sodium: Moderate