Home Our Partners Home-made Ravioli: Ricotta and Spinach with Mint Pesto

Home-made Ravioli: Ricotta and Spinach with Mint Pesto

by Michelle

Gianna Strambi from Cooking on Holiday shared with us this mouthwatering recipe of home-made ravioli with mint pesto and almonds.

Ravioli have their roots back to the Middle Ages and were originally used only as stuffing (“Gnudi”) made of beet, ricotta cheese, parmesan cheese and eggs (according to Artusi). Later the stuffing started to be wrapped into hand-made pasta.

It appears that the name “Raviolo” is originated from “Raveggiolo”, a cow or goat cheese often used in the stuffing.

Gianna’s version is the most classic one enriched however by her special mint pesto which reminds us of bright summer days.

Ravioli with Mint Pesto

Ravioli with Mint Pesto


Ravioli Ricotta and Spinach with Mint Pesto – THE RECIPE

Serves 5
300 grams of flour 00 (plain, wheat flour)
3 medium eggs
A pinch of salt
200 grams boiled spinach
150 grams ricotta cheese
50 grams parmesan cheese
salt and pepper
Mint Pesto:
150 grams fresh mint leaves
100 grams parmesan cheese
100 grams peeled almonds
10 tsp extra virgin olive oil
A pinch of salt


In a bowl, add flour, eggs and salt. Knead until the mixture is thoroughly mixed. Place the mixture on a wooden surface and work vigorously for at least 10 minutes, until the dough becomes smooth and elastic. Create a ball with the dough and wrap in plastic wrap. Refrigerate for 30 minutes.

While dough is in the fridge, prepare the spinach and cheese filling. Squeeze the boiled spinach to remove excess water. Mix spinach with ricotta, parmesan cheese, nutmeg and salt. Place spinach and cheese mixture into a sac-a-poche and let cool in the fridge.

When dough is set, roll out very thin (1 mm) in at least 8-cm wide strips and put the spinach and cheese filling in small piles spaced at least 3 to 4 cm apart. Fold the dough, letting the air out. Cut into the shape you like, making sure the ravioli is securely closed.

For the pesto, place washed mint leaves into a blender with a couple of ice cubes (to avoid oxidation of the leaves during the blending process), parmesan cheese, almonds and olive oil. Blend until you reach the texture you prefer – not a puree. Add a pinch of salt for taste.

Cook the ravioli in boiling water for 3 minutes and put them into a pan with the mint pesto. Mix the raviolis well with the sauce (the burner should be off).

Serve hot with some freshly grated parmesan.

Recipe by Gianna Strambi, Cooking on Holiday