1 egg. 5 eggs. Cook for another 5-10 minutes until the spinach has softened and the flavors developed. Drain; keep warm. 500 g white flour. Pepper, to taste. Cook for about 10 minutes and add the chopped spinach. Add salt & pepper to taste. Homemade ravioli stuffed with fresh spinach and soft ricotta cheese will delight your dinner guests. Salt, to taste. When the sauce is nearly done (about the time you add the spinach), cook the linguine according to the package directions. 250 g spinach, boiled, squeezed of excess water. 250 g sheep’s milk ricotta. Cook pasta according to package directions. Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender. Preheat a skillet over medium heat; add Combine water and ice in a bowl. Directions for: Spinach and Ricotta Ravioli Ingredients Basic Pasta Dough. https://www.foodnetwork.ca/recipe/spinach-alfredo-pasta-bake/19549 Ravioli Filling. https://www.foodnetwork.ca/everyday-cooking/photos/best-ever-pasta-recipes 181 Ratings.