Spain on a Fork > All Recipes > Main Dishes > Homemade Ravioli with Spinach & Manchego Cheese
All Recipes, Main Dishes / August 22, 2017

Homemade Ravioli with Spinach & Manchego Cheese

– Homemade Ravioli with Spinach & Manchego Cheese –

I´m a huge lover of all things pasta, but when it comes to ravioli, it´s probably my favorite of all time. When I first started cooking, I had always dreamed of making my very own homemade ravioli, however, I was always intimidated to make it. Every recipe I ran into called for the use of a pasta machine, among other special gadgets. All of this just turned me away from the thought of making my own ravioli.

Homemade Ravioli…..Without Any Special Gadgets

Well, after many attemps, let me tell you, I have found the solution to make homemade ravioli, without any special (and expensive!) equipment. All you need is your ingredients and some simple everyday kitchen utensils. This recipe of homemdae ravioli is not only super easy to make, but the filling I came up with of Spinach, Manchego cheese and dates, really take these little pockets to the next level. Watch the video below on how to easily make these homemade ravioli, and be ready to impress your guest, as well as yourself. Salud!

Watch the Video Below on How to Make Homemade Ravioli with Spinach & Manchego Cheese

Homemade Ravioli with Spinach & Manchego Cheese

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Author Albert Bevia @ Spain on a Fork



  • 2 Cups of Tightly Packed Spinach
  • 1 Clove of Garlic
  • 1/2 Cup Shredded Manchego Cheese
  • 2 Dates
  • 1 Organic Egg
  • 1 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Pepper


  • 1/2 Cup All-Purpose Flour
  • 1 Organic Egg
  • 1/4 Tsp Sea Salt
  • 1 Tbsp Extra Virgin Spanish Olive Oil


  • 3 Basil Leafs Finely Minced
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • Extra Flour for Rolling


  1. Bring 2 cups of water to a boil in a small sauce pan, add 2 pitted fresh dates, remove the pan from the heat and let the dates soften for about 2 minutes, then remove the dates from the pan and set aside
  2. Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
  3. Finely mince 2 cloves of garlic and add them to the pan with the oil, stir and cook for about 30 seconds, then add 2 cups of tightly packed spinach, mix together with the garlic and place a lid on top, after about 2 minutes, remove the lid, mix the spinach and add to a sieve
  4. Using a wooden spoon, remove all the excess liquid from the spinach by pushing down on the spinach, then add the spinach mixture to a cutting board, finely mince it and add it to a bowl
  5. Finely dice the soften dates and add them to the bowl with the spinach
  6. Add 1 organic egg to the bowl, 1/2 cup of freshly grated Manchego cheese, season with sea salt, freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge
  7. To make the pasta dough, add 1/2 cup all-purpose flour to a bowl, make a well in the middle, crack 1 organic egg in the well, add a 1/4 teaspoon of sea salt and 1 tablespoon of extra virgin Spanish olive oil, start by beating the egg first and then mix everything together until you form a dough, knead the dough inside of the bowl for about 1-2 minutes
  8. Add some flour to a flat surface, using a roller, roll out your dough, you want a thickness of about 1/16 of an inch
  9. Fill a large stock pot half way with water, add 1 tablespoon of extra virgin Spanish olive oil, season it with some sea salt and heat it with a high heat
  10. Using a standard glass, push down on the pasta dough, twist the glass, and you should end up with a perfect circle, continue to do this until you have 10 circles of pasta dough
  11. Add about 1/2 a tablespoon of the spinach filling to each circular dough, fold each one in half, pinch down the outer edges, and with a fork, pierce the outer edges to ensure the ravioli is well sealed
  12. Once your water is boiling, gently add the raviolis to the water and boil for about 4 minutes, then remove with a slotted spoon and transfer to a plate
  13. Evenly distribute the raviolis onto 2 plates, drizzle the raviolis with some extra virgin Spanish olive oil, season with some freshly cracked black pepper and top them off with some finely chopped fresh basil
  14. Enjoy!

Recipe Notes

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  1. Nancy

    Excellent easy preparation with a very short video that attract the attention. Bravo Spain On A Fork and I like the title that you mention. I will keep in touch for more easy Italian recipe. I am going to do it today. Thank you,

    28 . Nov . 2020
    • Spain on a Fork

      Sounds great Nancy! much love 🙂

      28 . Nov . 2020
  2. Betsy

    I’m not sure how you yielded two servings with just a half cup of flour for the dough. I followed your directions and didn’t even get one serving

    23 . Jan . 2018
    • Spain on a Fork

      I yielded 10 ravioli in this recipe, with 1/2 cup of flour, remember the pasta has to be rolled out very thin as stated on the recipe, 5 ravioli per person would be a serving, of course you can double up the recipe if your would prefer a bigger serving of 10 ravioli per person 🙂

      24 . Jan . 2018
  3. Ben Myhre

    Raviolis and tortellinis are fun little pleasure packets. They do take a little time and patience, but if I was going for super easy, there are other options.

    09 . Sep . 2017
    • Spain on a Fork

      That is true, but they are worth the work, thanks for stopping by and commenting 🙂

      10 . Sep . 2017
  4. cakespy

    This looks incredible. I love ravioli but have never made my own. I’m not sure why because in looking at this recipe it really does seem accessible! Awesome collection of flavors you’ve assembled here. <3

    09 . Sep . 2017
    • Spain on a Fork

      Thank you so much for your comment 🙂

      10 . Sep . 2017

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