• 2 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 2 cups baby spinach
  • 3 cups of flour
  • 6 eggs


  1. Beat 4 of the eggs.
  2. Combine the flour, the beaten eggs, and 1/4 cup of water in a bowl and mix until the dough is well combined and elastic. (You may need to add more water or flour.)
  3. Separate the yokes of the remaining 2 eggs.
  4. Remove the stems from the baby spinach leaves and discard them.
  5. Tear the baby spinach into tiny pieces
  6. Combine the ricotta cheese, Parmesan cheese, spinach, and the egg yokes in another bowl. Mix well.
  7. Roll out a piece of dough from the first bowl that is just large enough to cover the ravioli press.
  8. Press in some filling in each cell of the ravioli press.
  9. Sandwich the filling by adding another layer of dough on top.
  10. Seal ravioli pieces together and separate them automatically by rolling over the dough with a rolling pin.
  11. Put ravioli in a pan with simmering water. If the water is boiling, then it will cause the raviolis to come apart.
  12. Cook for about 10 to 15 minutes.
  13. Use a slotted spoon to get them out, instead of pouring the water out. They easily fall apart when first removed, so care is necessary.


A ravioli maker is required for this recipe.

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