There’s a reason people avoid making Gordon Ramsay spinach ricotta ravioli at home — I found out why the hard way. After twenty years of emergency response work, I thought I’d tackled every challenge life could throw at me. Then I decided to master Gordon Ramsay’s approach to fresh pasta making.
The truth? Making Gordon Ramsay spinach ricotta ravioli isn’t just about following a recipe. It’s about understanding the science behind perfect pasta dough and respecting the delicate balance of flavors that makes this dish restaurant-worthy. Most home cooks fail because they rush the process, skip critical steps, or use inferior ingredients.
But here’s what I learned: once you understand the fundamentals, Gordon Ramsay spinach ricotta ravioli becomes achievable. The key lies in preparation, patience, and using professional techniques adapted for home kitchens.
What is Gordon Ramsay’s Favorite Pasta Dish?
Gordon Ramsay has often praised fresh pasta as the foundation of Italian cuisine, with homemade pasta being central to his culinary philosophy. While he champions many pasta dishes, his approach to Gordon Ramsay spinach ricotta ravioli showcases his commitment to simplicity and quality ingredients.
According to the USDA guidelines for pasta nutrition, fresh pasta provides superior texture and nutritional value compared to dried varieties. Ramsay’s technique emphasizes this difference, creating silky pasta that perfectly complements the creamy spinach-ricotta filling.
The beauty of Gordon Ramsay spinach ricotta ravioli lies in its versatility. Whether paired with a simple butter sage sauce or his signature tomato butter sauce, this dish adapts to various flavor profiles while maintaining its elegant character.
Ingredients That Actually Matter for Gordon Ramsay Spinach Ricotta Ravioli
Quality ingredients make the difference between amateur and professional results. For authentic Gordon Ramsay spinach ricotta ravioli, start with tipo 00 flour — this Italian flour creates the silkiest pasta texture possible. Regular all-purpose flour works, but you’ll sacrifice that restaurant-quality mouthfeel.
Fresh eggs are non-negotiable. Room-temperature eggs incorporate more easily into the dough, creating a smoother texture. The ricotta needs proper draining overnight — excess moisture ruins the filling consistency and makes sealing difficult.
For the spinach component, fresh leaves provide better flavor than frozen alternatives. When preparing the filling, completely cool the sautéed spinach before mixing with ricotta to prevent the cheese from becoming grainy.
Professional Techniques for Perfect Gordon Ramsay Spinach Ricotta Ravioli
Creating restaurant-quality Gordon Ramsay spinach ricotta ravioli requires understanding proper pasta machine technique. Start with the widest setting and gradually work down to setting six — never skip steps or the dough will tear.
The filling-to-pasta ratio is crucial. Use exactly one tablespoon of filling per ravioli. Too much filling causes bursting during cooking, while too little creates bland results. Brush the pasta edges with beaten egg wash before sealing to ensure proper adhesion.
When sealing each ravioli, work from the center outward to eliminate air pockets. Trapped air causes the pasta to burst in boiling water, ruining your carefully crafted Gordon Ramsay spinach ricotta ravioli.
According to Harvard Health guidelines, proper cooking technique preserves the nutritional value of fresh ingredients while ensuring food safety.
Pro Tips for Gordon Ramsay Spinach Ricotta Ravioli Success
Temperature control is everything. Keep your workspace cool when handling pasta dough — warm surfaces make the dough sticky and difficult to work with. If the dough becomes too soft, refrigerate for fifteen minutes before continuing.
For the filling, season generously with freshly grated nutmeg and black pepper. These spices complement the spinach-ricotta combination without overpowering the delicate flavors. Taste and adjust seasoning before assembling your ravioli.
When cooking Gordon Ramsay spinach ricotta ravioli, use a large pot with plenty of salted water. The pasta needs room to move freely, preventing sticking and ensuring even cooking. Fresh ravioli cooks quickly — typically three to four minutes until they float to the surface.
Storage and Serving Your Gordon Ramsay Spinach Ricotta Ravioli
Fresh Gordon Ramsay spinach ricotta ravioli can be refrigerated for up to twenty-four hours before cooking. Arrange them on parchment-lined trays, ensuring they don’t touch to prevent sticking.
For longer storage, freeze the ravioli on trays until solid, then transfer to freezer bags. Frozen Gordon Ramsay spinach ricotta ravioli keeps for three months and cooks directly from frozen — just add an extra minute to the cooking time.
Serve immediately after cooking with your preferred sauce. The delicate pasta loses its ideal texture quickly, so have your sauce ready before the ravioli finishes cooking. Consider pairing with Gordon Ramsay’s bechamel sauce for a rich, creamy complement.
This dish pairs beautifully with a light mixed green salad and crusty bread for a complete Italian-inspired meal.
Frequently Asked Questions
What is the best sauce to have with spinach and ricotta ravioli?
Brown butter sage sauce is traditional and excellent, but Gordon Ramsay’s tomato butter sauce or simple olive oil with garlic work beautifully. The key is not overpowering the delicate spinach-ricotta filling.
How long do you cook spinach and ricotta ravioli?
Fresh ravioli cooks in 3-4 minutes in boiling salted water. They’re done when they float to the surface. Frozen ravioli needs an additional minute of cooking time.
What are 5 fun facts about Gordon Ramsay?
Gordon Ramsay trained under Marco Pierre White, holds 7 Michelin stars across his restaurants, competed in marathons and triathlons, started cooking at age 19, and built a global restaurant empire spanning over 35 locations worldwide.
Making Gordon Ramsay spinach ricotta ravioli at home requires patience and attention to detail, but the results rival any restaurant. The combination of silky fresh pasta and perfectly seasoned filling creates an unforgettable dining experience. Master these techniques, and you’ll understand why this dish has earned its place among Italian cuisine classics.
Stay safe,
Jack Sullivan
Gordon Ramsay Spinach Ricotta Ravioli
Ingredients
Equipment
Method
- 1️⃣ Create a flour well on clean surface. Crack eggs into center, add olive oil and salt. Gradually incorporate flour using a fork until dough forms.
- 2️⃣ Knead dough for 8-10 minutes until smooth and elastic. Wrap in plastic film and rest for 30 minutes at room temperature.
- 3️⃣ Sauté spinach in dry pan until wilted. Cool completely, then squeeze out excess moisture. Combine with ricotta, Parmesan, nutmeg, salt and pepper.
- 4️⃣ Roll pasta dough through machine, starting at widest setting and working down to setting 6. Cut into 4-inch squares.
- 5️⃣ Place 1 tablespoon filling in center of each square. Brush edges with egg wash, fold diagonally and seal firmly, removing air bubbles.
- 6️⃣ Boil salted water in large pot. Cook ravioli for 3-4 minutes until they float. Drain gently and serve immediately with your preferred sauce.
