Spinach Ricotta Ravioli with Bolognese al Ragù Recipe

If you’re searching for a pasta night guaranteed to delight and comfort, look no further than Spinach Ricotta Ravioli with Bolognese al Ragù. Delicate, cheese-packed ravioli pillows swim in a deeply flavorful meat sauce that’s been lovingly simmered and finished with fragrant, fresh basil. Whether you’re planning a cozy weeknight meal or aiming to impress dinner guests, this Italian classic brings the perfect blend of hearty, savory, and fresh to your table in under an hour.

this Recipe

Ingredients You’ll Need

All you need are a few staple ingredients, each chosen to add its signature layer to the finished dish. Every part—pasta, sauce, toppings—works together for flavor and balance, so don’t skip the little things!

• Spinach ricotta ravioli: The pasta fresher, the better—these cheesy, green-flecked pillows are the heart of the meal.
• Olive oil: Sets the base for your ragù, enhancing all the vegetable and meat flavors as they develop.
• Onion: Essential for that classic, sweet aromatic start to every true Bolognese al Ragù.
• Carrot: Adds a subtle natural sweetness and beautiful color to the sauce.
• Celery: Brings a gentle earthiness and depth, rounding out the vegetable trio.
• Garlic: A must for a little punch and warm, inviting aroma.
• Ground beef (or beef & pork mix): This gives your ragù that signature richness and hearty bite.
• Dry white wine (optional): Adds a gentle acidity—if you use it, your sauce will have extra zest and complexity.
• Crushed tomatoes: Forms the saucy backbone, bringing freshness and body.
• Tomato paste: Concentrates the tomato flavor for a deeper, sweeter ragù.
• Vegetable or beef stock: Loosens up the sauce and infuses more savory flavor as it simmers.
• Salt and pepper: Bringing out every ingredient’s best—you’ll season to taste!
• Dried oregano: A hit of herbal warmth, tying together sauce and pasta perfectly.
• Bay leaf: Infuses subtle, old-world fragrance—remove before serving!
• Fresh basil (for garnish): A final, bright green pop that lifts every bite.

How to Make Spinach Ricotta Ravioli with Bolognese al Ragù

Step 1: Start the Vegetable Base

Begin by heating your olive oil in a large skillet over medium heat. Add those perfectly chopped onion, carrot, and celery. Let everything sauté gently for about 5–7 minutes until soft and fragrant—you’ll know it’s ready when you want to stand over the pan just breathing deeply!

Step 2: Brown the Meat

Add your minced garlic and stir for another minute—just enough to bloom its flavor but not let it burn. Toss in your ground beef (or pork and beef mix), breaking it up as you go. Cook it through until nicely browned; if you’re using wine, this is the moment to pour it in and let it reduce for extra depth.

Step 3: Build the Ragù

Now it’s time to stir in the tomato paste, crushed tomatoes, your chosen stock, oregano, bay leaf, and a generous pinch of salt and pepper. Lower the heat, let the mixture simmer gently for 30–40 minutes, and stir occasionally. As the sauce thickens, all those vivid flavors meld into the classic Bolognese al Ragù you’ll be dreaming of later.

Step 4: Cook the Ravioli

While your sauce works its magic, bring a pot of salted water to a gentle boil. Add the spinach ricotta ravioli and watch them rise to the surface—usually in about 3–4 minutes if fresh. Be gentle with them: they’re delicate! Drain and set aside—they’re ready for their sauce bath.

Step 5: Assemble and Finish

Either gently toss the cooked ravioli with the warm ragù in the pan or spoon the sauce generously over the pasta on plates. Don’t forget a shower of fresh basil for a beautiful finish that perfectly contrasts the rich sauce—your Spinach Ricotta Ravioli with Bolognese al Ragù is ready to wow!

How to Serve Spinach Ricotta Ravioli with Bolognese al Ragù

Garnishes

I love crowning this dish with torn fresh basil—it’s bright and fragrant, and the color instantly perks up your plate. For extra indulgence, a fine dusting of freshly grated Parmesan will never steer you wrong, adding an irresistible savory note atop each bite.

Side Dishes

Pairing suggestions? A crisp green salad with lemony vinaigrette or a simple arugula salad lets the rich ravioli shine. A loaf of crusty bread is another classic move, perfect for soaking up every last drop of that wonderful Bolognese al Ragù sauce.

Creative Ways to Present

For something special, spoon the sauce into individual bowls, nestle a few ravioli on top, and finish with basil and a drizzle of good olive oil. Or, serve family style, with ravioli heaped on a platter and sauce artfully draped. Either way, the heart of Spinach Ricotta Ravioli with Bolognese al Ragù is always about warmth and togetherness.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Ricotta Ravioli with Bolognese al Ragù keeps beautifully in the fridge. Place everything in an airtight container, making sure the ravioli are nestled under plenty of sauce to keep them moist, and use within three days for best flavor and texture.

Freezing

If you want to stock up for a cozy dinner anytime, freeze the Bolognese al Ragù by itself in a freezer-safe container. Ravioli can be frozen separately if uncooked. When you’re ready, simply cook up fresh ravioli and thaw the sauce for a quick, homey meal.

Reheating

For best results, gently reheat the ragù in a skillet over low heat, adding a splash of broth or water if needed. Warm the ravioli separately in simmering water for just a minute or two, then combine and serve—it’ll taste nearly as good as the first time!

FAQs

Can I make the Bolognese al Ragù ahead of time?

Absolutely! In fact, the flavors often deepen overnight. Just cool your sauce, cover, and refrigerate for up to three days. Reheat gently and enjoy with freshly cooked ravioli.

What’s the best way to cook store-bought ravioli?

Boil them in salted water just until they float to the top—usually 3–4 minutes for fresh, slightly longer if frozen. Don’t overcook, or they can become mushy!

Can I substitute ground turkey or chicken in the ragù?

Yes, while traditional Bolognese usually uses beef or a beef-pork mix, ground turkey or chicken can work for a lighter twist. The flavor will be milder, but you’ll still get a winning combo with the sauce and cheese ravioli.

How can I make this dish vegetarian?

You can leave out the ground meat completely and instead add finely chopped mushrooms to your base. Simmer as usual—your sauce will be hearty and packed with umami, perfect for pairing with those spinach ricotta ravioli.

What wine pairs best with Spinach Ricotta Ravioli with Bolognese al Ragù?

A medium-bodied Italian red like Chianti or Sangiovese is a natural match—these wines have enough structure to stand up to the rich ragù without overpowering the delicate spinach ricotta ravioli.

Final Thoughts

If you’re ready to treat yourself to an evening of comfort and big Italian flavors, Spinach Ricotta Ravioli with Bolognese al Ragù should be next on your list. It’s simple, satisfying, and just overflowing with cozy vibes. I hope you’ll give it a spot at your next dinner—your kitchen (and your friends and family) will thank you!