Flower-Shaped Ricotta & Spinach Ravioli

This Flower-Shaped Ricotta & Spinach Ravioli with Lemon Butter is a celebration of springtime flavors and elegant presentation. Delicate, handmade pasta petals enclose a creamy ricotta and spinach filling, gently cooked and then tossed in a bright, buttery lemon sauce. Finished with fresh herbs and edible flowers, this dish is both visually stunning and satisfyingly simple—perfect for a refined Italian lunch or special occasion.

Why You’ll Love This Recipe

This recipe combines the classic comfort of homemade ravioli with a floral twist that makes it perfect for spring or summer entertaining. The tender pasta parcels, shaped like blossoms, elevate the dining experience while the filling remains traditional and comforting. The lemon butter adds a light, aromatic finish, balancing richness with freshness. Whether you’re planning a celebratory lunch, an alfresco meal, or just indulging in weekend cooking, this dish is sure to charm with its taste and visual appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta Dough
all-purpose flour
large eggs
salt

Filling
ricotta cheese
cooked spinach, finely chopped and squeezed dry
grated Parmigiano Reggiano
egg yolk
salt and pepper
grated nutmeg (optional)

Lemon Butter Sauce
unsalted butter
lemon zest
lemon juice
salt and black pepper

Garnish
edible flowers (such as basil or rosemary blooms)
fresh oregano or basil leaves
cracked black pepper

Directions

Make the Dough:

1. On a clean surface, mound the flour and create a well in the center.
2. Crack in the eggs and add a pinch of salt.
3. Using a fork, slowly incorporate flour into the eggs, working from the center outward.
4. Once the dough comes together, knead for 8–10 minutes until smooth and elastic.
5. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Prepare the Filling:

1. In a bowl, combine ricotta, spinach, grated Parmigiano, egg yolk, salt, pepper, and a pinch of nutmeg (if using).
2. Mix until smooth and well blended.
3. Cover and refrigerate until ready to use.

Roll & Shape the Pasta:

1. Divide the dough and roll it into thin sheets using a pasta machine or rolling pin.
2. Use a flower-shaped cutter to cut pairs of pasta shapes.
3. Place about a teaspoon of filling in the center of half the pasta flowers.
4. Lightly moisten the edges with water and place the second pasta shape on top.
5. Press gently around the filling and edges to seal completely.

Cook the Ravioli:

1. Bring a large pot of salted water to a gentle boil.
2. Cook ravioli in batches for 2–3 minutes, or until they float to the top.
3. Remove with a slotted spoon and set aside.

Make the Sauce & Serve:

1. In a skillet, melt the butter over medium heat until foamy.
2. Stir in lemon zest and juice. Season with salt and black pepper.
3. Gently toss the cooked ravioli in the lemon butter until well coated.
4. Plate the ravioli and garnish with edible flowers, fresh herbs, and a touch of cracked pepper.

Servings and timing

Servings: 4 servings
Prep Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Calories per serving: 340 kcal

Variations

• Herb-Infused Dough: Add finely chopped basil or parsley directly into the pasta dough for extra color and flavor.
• Alternative Fillings: Use goat cheese or sautéed mushrooms in place of ricotta and spinach for a different taste.
• Cream Sauce Option: Replace lemon butter with a light cream sauce for a richer meal.
• Whole Wheat Pasta: Use whole wheat flour in place of some or all of the all-purpose flour for added texture.
• Stuffed Flower Shapes: Use different flower-shaped cutters to create varying petal designs for visual appeal.

storage/reheating

Uncooked ravioli can be stored in a single layer on a floured tray, covered, in the refrigerator for up to 24 hours. They can also be frozen—freeze in a single layer before transferring to a sealed container. Cook from frozen by adding an extra minute to the boiling time. Cooked ravioli is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently in a pan with a bit of butter or lemon sauce.

FAQs

Can I make the pasta dough ahead of time?

Yes, you can make the dough a day in advance. Wrap tightly in plastic wrap and store in the refrigerator. Let it come to room temperature before rolling.

What kind of ricotta should I use?

Use whole-milk ricotta for the best flavor and texture. If it’s watery, drain it slightly before mixing with the other ingredients.

How do I prevent the ravioli from opening during cooking?

Ensure the edges are well sealed and avoid overfilling. Press firmly around the filling to remove any air pockets.

Do I need a pasta machine?

No, a rolling pin can be used, but the dough should be rolled very thin to ensure tender pasta.

Can I freeze the ravioli?

Yes, freeze them in a single layer on a tray. Once solid, transfer to an airtight container and store for up to 1 month.

What are edible flowers I can safely use?

Basil blossoms, rosemary flowers, chive blooms, or pansies are all suitable. Always make sure they are food-safe and pesticide-free.

Can I use frozen spinach?

Yes, thaw and squeeze it completely dry before mixing into the filling.

How do I keep the flower shapes crisp?

Avoid overcrowding the pot when boiling and handle with care when transferring to the plate.

Can I serve these with a tomato-based sauce?

Yes, though the lemon butter complements the filling best. A light tomato sauce can work, but avoid heavy sauces.

What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemon butter and ricotta.

Conclusion

Flower-Shaped Ricotta & Spinach Ravioli with Lemon Butter is a delightful combination of handcrafted beauty and satisfying flavor. With its fresh, creamy filling and aromatic citrus sauce, this dish is both impressive and comforting. Whether served as a main course or a special starter, it’s a perfect example of how seasonal ingredients and thoughtful presentation can turn a simple meal into an elegant occasion.

Flower-Shaped Ricotta & Spinach Ravioli with Lemon Butter

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These Flower-Shaped Ricotta & Spinach Ravioli are a stunning take on classic Italian pasta, filled with creamy ricotta and spinach, and delicately topped with a zesty lemon butter sauce. Garnished with fresh herbs and edible flowers, this dish is perfect for spring lunches or an elegant vegetarian dinner.

• Author: Asma
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Pasta, Lunch
• Method: Sautéing
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Pasta Dough:

• 2 cups all-purpose flour

• 3 large eggs

• Pinch of salt

Filling:

• 1 cup ricotta cheese

• 1 cup cooked spinach, finely chopped and squeezed dry

• 1/4 cup grated Parmigiano Reggiano

• 1 egg yolk

• Salt and pepper, to taste

• Grated nutmeg (optional)

Lemon Butter Sauce:

• 3 tbsp unsalted butter

• Zest of 1 lemon

• Juice of 1/2 lemon

• Salt and black pepper, to taste

Garnish:

• Edible flowers (e.g., rosemary or basil blooms)

• Fresh oregano or basil leaves

• Cracked black pepper

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Instructions

Make the Dough:

1. On a clean surface, form the flour into a mound and make a well in the center. Crack the eggs into the well and add salt.

2. Gradually incorporate the flour into the eggs using a fork until a dough forms.

3. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

Prepare the Filling:

1. In a bowl, mix together ricotta, spinach, Parmigiano, egg yolk, salt, pepper, and nutmeg (if using) until creamy.

2. Cover and chill the filling until ready to use.

Roll & Shape the Pasta:

1. Roll rested dough into thin sheets using a pasta roller or rolling pin.

2. Use a flower-shaped cookie cutter to cut out an even number of pasta shapes.

3. Place a teaspoon of filling in the center of half the shapes.

4. Moisten the edges with water, top with a matching pasta flower, and press to seal securely.

Cook the Ravioli:

1. Bring a large pot of salted water to a gentle boil.

2. Boil ravioli in batches for 2–3 minutes or until they float. Remove with a slotted spoon.

Make the Sauce & Serve:

1. In a pan, melt butter over medium heat until foamy.

2. Stir in lemon zest and juice. Season with salt and pepper.

3. Toss warm ravioli in the lemon butter sauce to coat.

4. Plate and garnish with edible flowers, fresh herbs, and cracked pepper.

Notes

• A fluted cookie cutter gives extra visual flair.

• Swap lemon butter for browned butter and sage for a cozier flavor.

• Add a touch of chili flakes for heat if desired.