Spinach and Artichoke Ravioli Filling Without Ricotta

Homemade spinach and artichoke ravioli filling is sure to be a hit in your own homemade ravioli! It is a great main dish recipe the whole family can make. It only takes about 30 minutes to make the filling that works with any pasta dough recipe! In the end, I think making fresh ravioli is definitely something every pasta lover should try making at least once!

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Ingredients for Spinach Filling Recipe for Ravioli

• Spinach – fresh spinach
• Garlic – pressed or minced
• Artichoke hearts– canned and marinated
• Cream cheese – works best room temperature
• Swiss cheese – shredded
• Mozzarella cheese – shredded
• Parmesan cheese – shredded or grated

What to Serve With Spinach and Artichoke Ravioli?

I served this fresh pasta dish with marinara sauce, tomato sauce, and pesto sauce as seen in the photos. Alfredo or a cream sauce would also taste delicious. All pasta sauces would work. For sides, I would recommend breadsticks or garlic bread.

Top Tips

• Use a ravioli mold – I have made this recipe without a ravioli mold and it is much easier with a ravioli mold to put the second pasta sheet on top and cutting it on the lines with a fluted pastry wheel. Without a mold, you kind of have to guess where the filling begins and ends.
• Pasta maker – you can using a rolling pin for ravioli dough, but a piece of sooth dough can get much thinner with a pasta press. A pasta roller also has different settings you can determine thickness on for your sheet of dough.
• Clean work surface – while making ravioli, make sure you have plenty of room so you are not too crowded with all the different elements of the pasta. 

Variations of spinach and ricotta ravioli filling:

• Add more vegetables – some people like mushrooms, squash, pumpkin in their ravioli
• Less garlic – you can always add less garlic if you think it is too strong of flavor
• Add meat – if making this a non vegetarian ravioli meal, sausage and chicken are good add ins if you cut them up finely before adding to the cheese mixture!
• Additional seasonings – this recipe is suitable for all tastes because it does not have very strong seasonings. If you would like it to be more flavorful, be sure to taste test and add any extra seasonings or fresh herbs you see fit before stuffing your dough.
• Puree – you can puree the spinach and artichokes in a food processor before cooking them so they are in smaller pieces.

How to Store Homemade Ravioli Filling Without Ricotta:

When making this spinach and artichoke ravioli filling recipe ahead of time, I recommend storing it in an air tight container in the refrigerator until ready to assemble it in a dough.

Check Out My Other Pasta Recipes:

• sausage and tomato pasta
• spinach and artichoke lasagna
• sausage and spinach pasta
• bacon shrimp pasta

Spinach and Artichoke Ravioli Filling

Spinach and artichoke ravioli filling to go in your homemade ravioli dough!

5 from 7 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Recommended Products

large deep dish skillet

spoon

measuring cups

Ingredients

  

1x2x3x

• 1 tbsp olive oil add more if needed
• 3/4 cup of spinach
• 2 tbsp crushed garlic
• 7.5 oz of artichoke hearts chopped
• 8 oz cream cheese
• 1/2 cup shredded swiss cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• salt and pepper

Instructions

 

• In a large skillet over medium-low heat, add olive oil. Cook spinach, garlic, and artichokes over medium heat until spinach is a dark green color. Stir occasionally with wooden spoon. Add cheeses, salt and pepper. Let cheese melt
• Assemble with your dough and cook your ravioli according to your dough recipe.

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All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.

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