Sourdough Ravioli with Ricotta and Spinach
Filled pasta is where fresh dough really earns its keep, because you simply cannot buy this. The sourdough tang cuts through a rich ricotta filling in a way plain egg pasta does not.
Ingredients
Dough
- 1 batch sourdough pasta dough (200g 00 flour, 100g discard, 2 eggs, ½ tsp salt)
Filling
- 250g ricotta, drained well
- 150g spinach, wilted, squeezed bone dry and chopped
- 40g hard cheese, finely grated
- 1 egg yolk
- Nutmeg, salt and black pepper
To finish
- Semolina flour, for dusting
- 60g butter and a few sage leaves
Method
- Make the filling. Mix the ricotta, spinach, grated cheese and egg yolk. Season well with salt, pepper and a good grating of nutmeg. Chill until needed — a cold filling is far easier to portion.
- Prepare the dough. Make and rest the sourdough pasta dough as directed.
- Roll thin. Roll one quarter at a time to the thinnest setting your machine allows. Filled pasta doubles in thickness at the seam, so start thinner than you would for ribbons.
- Pipe the filling. Lay a sheet flat. Pipe or spoon teaspoon-sized mounds of filling at 4cm intervals down one half of the sheet.
- Seal carefully. Mist the sheet lightly with water. Fold the empty half over the filling, then press out from each mound with your fingertips to expel every pocket of air before sealing the edges.
- Cut. Cut between the mounds with a pastry wheel or sharp knife. Press the cut edges once more to make sure they are properly closed.
- Rest on semolina. Lay the ravioli on a heavily semolina-dusted tray, not touching. Leave 15 minutes before cooking.
- Cook gently. Simmer — do not hard-boil — in well-salted water for 3–4 minutes, until they float and the seams look translucent. Lift out with a slotted spoon.
- Serve. Melt the butter with the sage until it foams and turns nutty, then spoon over the drained ravioli.
No starter yet?
Every recipe here begins with a live culture. You can buy sourdough starter from us — lab-verified, active in about two hours, free UK delivery. Then keep the discard for pasta.
FAQ
Why do my ravioli burst when cooking?
Trapped air is the usual culprit. As the parcel heats, the air expands and forces the seam open. Press outwards from each mound of filling before sealing so no air remains, and simmer rather than boiling hard.
Can I freeze sourdough ravioli?
Yes, and it freezes very well. Lay them apart on a semolina-dusted tray, freeze until solid, then transfer to a bag. Cook from frozen, adding about a minute to the cooking time. Do not thaw first — they will stick together and go soggy.
How thin should the pasta be for ravioli?
As thin as your machine will manage, usually the last or second-to-last setting. The dough doubles at the sealed seam, so a sheet that feels correct for tagliatelle will be too thick once folded.
What else can I fill sourdough ravioli with?
Roasted squash with sage, slow-braised beef, mushroom and taleggio, or simply a whole egg yolk with ricotta for the classic raviolo al uovo. Keep any filling on the dry side — wet fillings soften the seam and cause splits.
Do I need a ravioli mould?
No. A pastry wheel and steady spacing by eye are entirely sufficient, and how it was done long before moulds existed. A mould gives more uniform results if you are making large quantities.
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