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heart shaped ravioli with pesto

Heart Shaped Ravioli and Basil Pesto

A simple homemade pasta recipe for heart shaped ravioli, stuffed with ricotta and spinach filling. A light and creamy pasta to make and share.
Course dinner, lunch
Cuisine Italian
Keyword homemade pasta, pasta
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6 people
Calories 391kcal
Author Jen


For the pasta

  • 4 large eggs
  • 3 1/2 cups all purpose flour
  • 1/2 tsp olive oil extra virgin
  • flour for dusting

For the filling

  • 300 g traditional ricotta cheese
  • 5 oz spinach
  • salt and pepper


For the pasta

  • Mound the flour on a clean surface, like a volcano. Dig a "well" in the middle of the flour
  • Crack the eggs into the well. Add the oil. 
  • Use a fork to beat the eggs and begin pulling flour into the eggs. Continue mixing together the flour and eggs.
  • Once the dough comes together, knead until it forms a silky and smooth dough...about 10 minutes.
  • Wrap in plastic wrap and let rest at room temperature for 30 minutes to an hour.
  • Once rested, divide dough in 4 portions and use pasta machine to form sheets of pasta for the ravioli.
  • Feed pasta into machine starting with the smallest number setting (the largest opening size), gradually moving to about a number 6 (smaller opening size)...it should be thin enough to see your hand through the pasta sheets.

For the filling

  • Finely chop spinach in a food processor and add to ricotta cheese, salt and pepper in a medium sized bowl.
  • Set aside to be used in pasta.
  • Find the step by step instructions for how to create the pasta is below...


Nutrition info is to be used as a rough guide only. Nutrition info is based on the products I am using and you may not be using the same products/brands. Thus, the nutrition info may vary.


Calories: 391kcal | Carbohydrates: 59.4g | Protein: 18g | Fat: 8.5g | Saturated Fat: 3.7g | Cholesterol: 59mg | Sodium: 226mg | Potassium: 381mg | Fiber: 2.5g | Calcium: 1880mg | Iron: 0.9mg