Naked Spinach Ravioli Recipe

Name: Naked Spinach Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g frozen chopped spinach, cooked and drained; 150 g ricotta cheese; 150 g gorgonzola; 3 large egg yolks; 150 g freshly grated parmesan cheese; salt and pepper; nutmeg; plain flour; 50 g butter; 1 clove garlic, minced

Servings: persons

1
Place the ricotta, gorgonzola and egg yolks in a bowl.
2
Season with salt, pepper and nutmeg, then blend with a hand blender.
3
Stir in the spinach and two-thirds of the parmesan cheese.
4
Spread the flour out on a counter or cutting board.
5
Then take the ravioli mixture out by the spoonful.
6
You want a lump about the size of a walnut.
7
Roll it in the flour, shaping it into a round as you go.
8
Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
9
They will rise to the top when done.
10
Remove with a slotted spoon, let drain and then place in a bowl.
11
Cover to keep warm.
12
Continue until all the ravioli balls are cooked.
13
Melt the butter over a low heat, stir in the garlic and let cook very gently for up to a minute.
14
Serve immediately, garnished with the left over left over parmesan and garlic butter.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g frozen chopped spinach, cooked and drained, 150 g ricotta cheese, 150 g gorgonzola, 3 large egg yolks, and more.

Yes, Naked Spinach Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Naked Spinach Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions