This is a very easy ravioli recipe with spinach – so tasty and so good you will want seconds!

A white bowl with ravioli in tomato sauce with basil leaves.

This is a very easy ravioli recipe with spinach – so tasty and so good you will want seconds! It is a traditional recipe from Corsica, which is a beautiful island off the south coast of France. Corsica is part of France so that is why I have included this recipe even though it is traditionally Italian.

In Corsica they also make the most divine cakes, pancakes and polenta and other specialities as well as this ravioli and other pasta dishes. This is probably as a result of the Italian influence when Corsica was ruled by Italy and it can still be seen in the dialect as well as the most wonderful cooking.

They are very much peasant foods as much of the dishes are handed down through the generations and of course originated from the produce they grew on the land or from the sea around the coastline. This still applies today and the traditional foods are still the very best you can choose if you are lucky enough to visit this beautiful region.

This ravioli recipe is served with a meat sauce that is made from my basic tomato sauce as you can see in the picture above but you can serve it with your own favourite sauce, it will be very good whatever you choose.

You can of course simply serve your ravioli recipe with this vegetarian tomato sauce which is another very tasty dish or simply grate some hard cheese over the pasta.

If you prefer a sauce with meat, try my Corsican Meat Sauce, so good!

📖 Recipe

How To Make Ravioli

Judith Coates

This is a very easy ravioli recipe with spinach – so tasty and so good you will want seconds!

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Ingredients

▢ 500 g /1 lb plain flour
▢ 6 free range eggs
▢ Pinch of salt
▢ 500 g /1 lb spinach fresh or frozen
▢ 6 fresh sage leaves or 1 teaspoon dried sage
▢ 250 g / 8oz Brocciu cheese or Ricotta
▢ Salt and pepper

Instructions

Before making your ravioli recipe you need to cook your spinach, squeeze out the moisture and leave to cool.
Chop spinach.
Sift the flour and salt onto a large wooden board or table.
Make a well in the centre of the flour and break the eggs into the hollow.
Quickly, draw up the flour with your fingers (you may find the egg may run over the mound and on to your board but just scoop it up into the flour if it does!)
It will be quite sticky but continue to mix it into a ball of dough.
Lightly flour your board again and start kneading your dough by stretching it out with the palm of your hand, sort of stretching and pulling.
Do this for about 10 to 15 minutes. The dough will become soft and pliable.
Divide your dough into four pieces.
Roll out each piece to form a thin rectangle shape.
Take your filling and using a teaspoon, place spoonfuls of the mixture on to the pastry leaving about 2 inches between them. You can make bigger ones or smaller ones as you wish.
Brush the area around the filling with water and then place another sheet of dough over the top of the fillings, pressing down in between the fillings.
Cut the ravioli pieces either with a sharp knife or a pastry wheel if you have one.
To cook your ravioli, simply drop them into a pan of salted boiling water for about 5 minutes or until they float to the top.
Remove the ravioli with a slotted spoon and layer them in a shallow baking dish or serving dish and a generous serving of grated parmesan cheese over the top.
At this stage if you have made the Stufatu meat sauce, pour about 3 serving spoons of the sauce over your ravioli and serve immediately.