Ricotta and Spinach Filling for Fresh Pasta

Ricotta and spinach recipe

The Spruce / Diana Chistruga

  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Servings: 50 servings
Nutritional Guidelines (per serving)
24 Calories
2g Fat
1g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 50
Amount per serving
Calories 24
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 4%
Cholesterol 22mg 7%
Sodium 53mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 2g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ravioli and tortellini hold a special place in our hearts. Being one of the ultimate comfort foods, pasta, in its many forms, is a go-to for many households. Topped or filled, it can be served so many ways for lunch or dinner that you never have to get bored with it. Yet few flavor combinations for pasta are as delightful as spinach and ricotta. Use this ricotta cheese and spinach filling for fresh ravioli, tortellini, and other filled types of fresh pasta for a delicious meal that's both simple and sensational.


  • 1 cup whole milk ricotta cheese
  • 10 ounces spinach (cleaned and trimmed)
  • Salt, to taste
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • Black pepper (freshly ground, to taste)
  • 1/2 teaspoon nutmeg (freshly grated)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for ricotta and spinach
    The Spruce / Diana Chistruga
  2. Set ricotta cheese in a fine mesh strainer lined with cheesecloth or paper towel, set over a bowl. Allow ricotta to strain out excess liquid for 5 to 10 minutes as you continue with the prep.

    Set ricotta in strainer
    The Spruce / Diana Chistruga
  3. Plunge the spinach into a large saucepan of boiling salted water to blanch it. Remove it 30 seconds later.

    Plunge spinach
    The Spruce / Diana Chistruga
  4. Remove spinach from boiling water after 30 seconds. Drain and cool under cold running water to stop the cooking.

    Remove spinach
    The Spruce / Diana Chistruga
  5. Chop spinach finely.

    Chop spinach
    The Spruce / Diana Chistruga 
  6. In a medium bowl, combine the spinach with the egg, ricotta cheese, Parmesan cheese, pepper, and nutmeg. Taste and adjust seasonings if necessary.

    Combine spinach
    The Spruce / Diana Chistruga


  • Use to fill the pasta immediately, or refrigerate for up to one day before using.


  • Use well-made with Swiss chard or kale in place of spinach. Omit the ricotta cheese.
  • After blanching and chopping the spinach, heat 2 tablespoons butter or olive oil in a large skillet with 1 teaspoon minced garlic.
  • When the garlic softens, stir in the spinach. Season with salt and pepper, then cool and stir in 1 large egg, 1 cup freshly grated Parmesan, and 1/2 teaspoon freshly grated nutmeg.
  • Stir in 2 tablespoons minced prosciutto or pancetta that has been cooked along with the garlic. Adjust the seasonings if necessary. Let cool and use to fill pasta or refrigerate for up to one day.

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