Print

Flower-Shaped Ricotta & Spinach Ravioli with Lemon Butter

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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.

Find it online: https://yumfoodusa.com/flower-shaped-ricotta-spinach-ravioli/