HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach & Ricotta Ravioli
Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

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Are you up for the challenge? Homemade ravioli is actually easier than you think and is sure to impress that special someone this Valentine’s Day. These pillows of ricotta and spinach are the perfect match for a spicy tomato sauce. Plus, you’ll have tons of Instagram likes to show for it!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack

Wonton Wrappers


8 ounce

Ricotta Cheese


5 ounce


1 tablespoon

Tomato Paste

1 unit

Yellow Onion

2 clove


1 teaspoon

Chili Flakes

1 can

Crushed Tomatoes

½ cup

Parmesan Cheese


1 bunch


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories907 kcal
Energy (kJ)3795 kJ
Fat31 g
Saturated Fat0 g
Carbohydrate119 g
Sugar0 g
Dietary Fiber11 g
Protein42 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Bring a pot of water to a boil with a large pinch of salt. Halve, peel, and finely chop the onion. Mince or grate the garlic. Finely chop the parsley.


Heat ½ tablespoon olive oil in a pan over medium heat. Add the spinach and season with salt and pepper. Cook, tossing, for about 5 minutes, until wilted. Add half the garlic and cook for 30 seconds, until fragrant. Set aside.


In the same pan, heat another ½ tablespoon olive oil over medium heat. Add the onions and season with salt and pepper. Cook for about 5 minutes, until softened. Add the remaining garlic and as many chili flakes as you dare. Cook for 30 seconds, until fragrant. Stir in 1 tablespoon tomato paste and cook for 1 minute. Add the crushed tomatoes and simmer on low heat for about 10 minutes, until thickened. Season with salt and pepper.


While the sauce cooks, assemble the ravioli. Squeeze out the excess water from the spinach and coarsely chop. Place it in a bowl with the ricotta and half the parmesan cheese and season with salt and pepper. Mix to combine. Taste and adjust the seasoning if necessary.


Place a small bowl of water to the side. Place a wonton wrapper on a dry surface, starchy side-up. Place 1 heaping teaspoon of filling slightly off-center on the wonton wrapper. With your finger, moisten two sides of the wrapper and fold opposite corners together. Press to seal, trying to keep as much air out of the ravioli as possible. Set aside under a damp kitchen towel. Repeat until all the filling has been used up


Once all the raviolis are done, drop them a few at a time into the boiling water. Cook for about 30 seconds, take them out with a slotted spoon, and place into the pan with the sauce. If the sauce becomes too dry, add a splash of pasta water. Serve the raviolis in bowls and top with parsley and remaining parmesan cheese.