Spinelli's Spinach & Ricotta Ravioli

Making pasta, much like pie pastry, is a lot like making any simple (but not-so-easy) recipe; the more you do it, the more you learn how the dough should feel. Teresa says, “The issue with my mamma or most Italian ladies, is that the recipe usually calls for ‘fina che basta’, which means until it is enough… or use as much as you need. When making the dough, you add the flour until you think it is the right amount”. Her mom isn’t able to make these wonderful ravioli anymore and when she did, it was always for lots of people. The recipe has been scaled down to make about 24. Photo by @a_tavolayyc.



  • 250 g fresh spinach*
  • 150 g drained ricotta*
  • 50 g grated Parmigiano Reggiano
  • salt to taste*
  • ground black pepper


  • 250 g Double 00 flour
  • 2 whole large eggs
  • 1 egg yolk
  • semolina flour to work the dough on the table