Hi Everyone! Today we’re making something truly comforting and classic: fresh ravioli filled with spinach and ricotta, layered with tomato sauce and parmesan. It’s the kind of dish that brings everyone to the table — simple ingredients, beautiful flavours, and that satisfying moment when everything comes together.
From the very first step to the final bite, I’ll walk you through how to make this dish completely from scratch. Episode Highlights
00:00 – Intro
01:11 – Making Pasta
07:40 – Mixing Spinach & Ricotta Filling
09:11 – Filling and Shaping the Ravioli
11:40 – Making Pasta Sauce
13:16 – Boiling the Ravioli
14:06 – Plating and Layering
16:41 – Tasting
Ravioli Recipe –
For the Pasta Dough:
2 cups flour
1/2 cup semolina
4 eggs
2 tbsp olive oil
1/2 tsp salt
For the Filling:
450g ricotta cheese
2 cups spinach
1 egg
1/2 cup parmesan cheese
2 garlic cloves (grated)
1/2 tsp salt
For the Sauce:
2 cans whole tomatoes
1/2 onion
2 garlic cloves
2 tbsp olive oil
1/4 cup parmesan cheese
1/4 cup fresh basil
salt to taste
Let me know in the comments if you’ve ever made ravioli at home — or if this will be your first time! I’d love to hear how it turns out for you.
Don’t forget to like & subscribe if you enjoy this kind of homemade cooking！
fresh basil here. Look at that. Beautiful. Smells delicious. Wish you guys can smell it. Hi, my name is Anna. I’ve been baking for the past 20 years. I’ve developed a passion for baking from my Italian parents. So join me for some delicious, quick, authentic recipes, I have hundreds to choose from and to share with you. So whether you’re just starting out or have an interest in baking, follow me and we’ll get inspired. Hi, thanks for joining. Today we’re making fresh pasta ravioli filled with ricott and spinach. So for the pasta you will need flour, semolina, eggs, salt, garlic, spinach, and ricotta cheese. And also we’re making a red sauce to top over your raviolis. So you’ll need tomatoes, olive oil, parmesan cheese, onion, and basil. I’ll have the full recipe at the end. We’re going to start with our flour. We’re going to make our pasta. And you want to make a well. You could use the table or if you have a cutting board large enough, you could use that. You’re going to put your eggs right in the center. This is such an easy recipe, but you know, a little bit time consuming, but um makes such a difference. So, you want to put some olive oil And we’re going to put some salt. And you want to just mix your eggs. Combine them all together. And once your eggs are mixed well, just take some of the flour in and mix it in together. You don’t want to break the well cuz then your eggs are going to be rolling out. Now, if you have a mixer, you could use uh your mixer and um use the dough hook. That’ll also work. You slowly incorporate your flour. You’re going to use a fork for a bit and then once it’s combined a bit more, then you’ll use your hands. Making homemade pasta is really simple, fast, it’s really easy, but sometimes it is more time consuming, but uh the the flavor is just so amazing. So once it’s all incorporate, you’re going to use your hands and bring the flour together. You can see it’s nice and smooth. There we go. It’s all ready. We’re going to let that rest for 5 minutes. So, our pasta is ready. So, I’m going to cut it in four. So, I’m going to divide it in four. So, what I’m going to do is I have a pasta machine that I’m going to uh roll my pasta, but if you have a rolling pin or if you have the attachment to your KitchenAid, the pasta um attachment, you could definitely use that. So, we’ll start there. I also have semolina and a tray. So, I put a parchment paper on a tray and I’m just going to dust it with some semolina. That’s going to prevent your pasta from sticking. There we go. So, here’s the pasta machine. I have it attached to the table um uh your work area, but you could use your table, your counter, anywhere that you can tighten it and fasten so your machine doesn’t move around on you. So, if I put it on here and also it has um your thickness and that’s how you control the thickness of your pasta. So, what you’re going to do is get your pasta and just kind of flatten it down a bit and then you’re going to pass it through a few times cuz you want to smooth it out. And this is where you’ll need some flour. Okay, feel free to put some flour on your machine. So, we’re going to smooth it out on the largest setting. So, it’s going to stick for a bit, but once it goes through a couple of times, it um smooths out. So, again, There you go. It’s coming together. There we go. So now it’s a bit smoother. So what I’m going to do is just move one notch. So, you’re going to move it one notch at a time, which is going to uh make it thinner. So, it’s sheeting your pasta. Okay. So, you’ve got it this thickness. So, what I’m going to do is just going to cut it in half. It’s easier to work with, right? cuz you’re going to thin it out a bit more. So, I’m going to go down one more notch coming together. Just run it through again. Go down one. See how smooth that is? We’re getting there. Run it through a couple of times. There you go. So, once your pasta is ready, you’re going to put it on your tray that has your semolina. You want to press down and just go down one notch. You could definitely do this uh with your family and have a nice family night and make homemade pasta. There we go. Another parchment paper. This one’s ready. There we go. Now, once it relaxes, before you fill, we’re going to run it through the pasta machine one more time. Okay. So, now that your pasta sheets are resting, we’re going to mix our filling. Got the cheese. We’re going to chop our spin match. spinach is so easy to chop cuz you could roll it any which way and just keep chopping. But if you have a blender or chopper, you could definitely use that. So, make sure your spinach is nice and dry. I’m using fresh. But sometimes what I also do is I uh wash and dry my spinach and then I freeze it and when I’m ready to use it, you kind of remove it from the freezer and just toss it in the bag and it’s kind of it chops on its own. So, that’s another nice idea. Kind of saves your time. There we go. Spinach goes in. And we’re going to grate some Parmesan cheese. You want to put a good amount. There we go. So, also I use my zestester to shred my garlic. Just zest it into very fine. One egg, some salt, and just mix it. Give it a nice mix. They’re all combined. We’re ready to fill. Okay, so our filling is ready. Our pasta sheets are ready. Now, we’re going to put them all together. I also have a pasta cutter and uh that’ll make a nice design on them. So, I’m going to grab one sheet. Okay. And I’ve put some simolina on the table or on your surface so this way it doesn’t stick to your puff doesn’t stick to your surface. So, I’m using a scoop, but you could use whatever you like. And not to worry, whatever dough is left over, we’re going to uh re um smooth out. So, I should have mentioned you need a little bit of water. And what you’re going to do is you’re going to just wet the outer of your pasta sheet, okay? Cuz you want your two the top and the bottom to stick together and not open up. So, once you have a bit, you’re going to fold over. Okay. And then you’re going to section. Okay. Once it’s all nice and together, you’re going to grab your um roller. And you can make the uh raviolis as large as you like them. I like a bit of pasta, more pasta than um usual. So, I’m just going to make my size. and just take off the excess. There we go. Okay. So, I also wanted to mention when you’re rolling your pasta um in the machine, the thickness should be number six on the pasta machine. This way, um, you know exactly the thickness. But if you want it thinner, by all means, you can go to the next, which will be number seven on that machine. You fold it over. And just kind of tap it cuz you want to make sure the air is out, most of it. Anyways, you want to bind those together. And your pasta ravioli should be about 3 3 and 1/2 in. So, now that your pasta is ready, we’re going to make a quick sauce. Uh, we’re going to do a basil tomato sauce and then we’ll uh cook our pasta and add our olive oil here. So, we’re going to sauté our onions and garlic. Now, you’re going to add your tomatoes. Once it comes to a low boil, then you’re going to reduce it a little bit more. You’re going to add your basil. Gives it a nice flavor. Add some salt. There we go. This should be ready in about a half hour. We’ll let that cook down. So, once our sauce is cooking down, what I like to do is just add a pinch of sugar. That’s all you need. That’s going to take away your um acidity. You don’t want it sweet. You just want that balance. There we go. Okay, our sauce is ready and now we’re going to uh cook our pasta. Our water is almost coming to a boil, so we’re going to add some salt. So, our water is boiling. We’re going to drop our raviolis. You don’t want to put too many in there. And we’re going to cook those for about 3 to 5 minutes. There we go. Put our timer on. Perfect. So, what I’m going to do is I’m going to put them directly into my bowl. And this is how you want to put your pasta together, your raviolis. Bit of sauce on the bottom of your bowl. And then just keep adding some sauce, okay? Cuz you don’t want them to stick. Then, of course, your parmesan. So, you’re going to grate as you go. You don’t want to strain them all at once cuz they’re so delicate. You want to place them. There we go. So, we’re going to drop our other pasta. There we go. I’m going to put around eight of them. So now we’re going to put some more sauce on top. We don’t want to put too much sauce. And of course your parmesan. You can grate your parmesan ahead of time. That’s fine also. But I’m just using this method. Get your palm. Get our palm. Okay, our last sauce. I have enough. And lastly, fresh parmesan on top. And for your top layer, you can put a lot. Your raviolis are all ready. We’re going to top it off with some basil. Fresh basil here. Look at that. Beautiful. Smells delicious, which you guys can smell it, but you’ll have to make it at home. And just put anywhere you want. There we go. There you have it. Okay, so our raviolis are ready. They look uh amazing. They smell amazing as well. So, let’s give them a try. Mhm. Delicious. Very good. Very tender. You can see the ravioli has quite a bit of ricotta cheese with um your spinach and just enough of your red sauce. So for the raviolis, I didn’t do the regular sauce. I left it with the whole tomatoes and I kind of uh crushed them lightly. It just gives it a nice rustic um um feel to it. So um this is an an excellent dish to make for your family and also a nice activity to make with your kids. So, if you really enjoyed this recipe, um, like and subscribe. Your support is encouraging.