Spinach Ricotta Ravioli

There’s something timeless and satisfying about a plate of homemade ravioli, especially when it’s filled with creamy ricotta, tender spinach, and finished with a golden garlic-thyme butter. Add a handful of sweet corn kernels, and you’ve got a dish that’s both comforting and elevated — perfect for a cozy dinner or a weekend cooking project.

This recipe brings together earthy greens, pillowy pasta, and toasty butter with an unexpected hit of sweetness from pan-seared corn. It’s rustic, elegant, and easier than you think.

Why You’ll Love This Recipe:

Homemade or store-bought ravioli — works with either!

1. Bright, fresh filling with creamy ricotta and tender spinach

2. Buttery garlic thyme sauce that’s rich but not heavy

3. Sweet golden corn for pop and contrast

4. Ready in under 30 minutes (with store-bought pasta)

Final Thoughts:

This Spinach Ricotta Ravioli with Garlic Thyme Butter and Golden Corn is the ultimate blend of simple ingredients and elegant flavors. It brings together creamy, herby filling, rich butter sauce, and bursts of sweet corn for a dish that feels both rustic and refined. Whether you're making it from scratch or using shortcuts, this is the kind of pasta dinner that’s made to impress — but doesn’t take all day to create.

Yield: 2-4 servings

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Spinach Ricotta Ravioli

Cook time: 15 MinTotal time: 15 Min

There’s something timeless and satisfying about a plate of homemade ravioli, especially when it’s filled with creamy ricotta, tender spinach, and finished with a golden garlic-thyme butter. Add a handful of sweet corn kernels, and you’ve got a dish that’s both comforting and elevated — perfect for a cozy dinner or a weekend cooking project.

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Ingredients

For the Spinach Ricotta Filling (if making fresh ravioli):

• 1 cup ricotta cheese
• 1 cup cooked, finely chopped spinach (fresh or frozen and drained)
• ¼ cup grated Parmesan cheese
• 1 egg yolk
• Salt & pepper, to taste
• Fresh nutmeg (optional), pinch

For the Pasta Dough (optional):

• 2 cups all-purpose flour
• 3 large eggs
• Pinch of salt

For the Garlic Thyme Butter & Corn:

• 4 tbsp unsalted butter
• 2 cloves garlic, finely minced
• 1–2 tsp fresh thyme leaves
• ¾ cup fresh or frozen corn kernels (patted dry)
• Salt & black pepper, to taste
• Optional: extra Parmesan, chili flakes, or lemon zest for topping

Instructions

If Using Homemade Pasta

1. Make the Dough: Mound flour on a clean surface, make a well, and add eggs and salt. Gradually mix with a fork, then knead by hand for 8–10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2. Make the Filling: Mix ricotta, spinach, Parmesan, egg yolk, salt, pepper, and a pinch of nutmeg in a bowl until smooth.
3. Roll & Fill: Roll dough into thin sheets using a pasta roller or rolling pin. Place teaspoons of filling evenly spaced, top with another sheet, press to seal, and cut into ravioli. Chill while making sauce.

If Using Store-Bought Ravioli

1. If using store-bought ravioli proceed directly to the sauce and assembly.

Make the Garlic Thyme Butter & Corn

1. Sauté Corn: In a skillet, melt 1 tbsp of the butter over medium heat. Add corn and cook for 4–5 minutes until golden and slightly caramelized. Remove and set aside.
2. Make the Butter Sauce: In the same skillet, melt remaining butter over medium heat. Add garlic and thyme. Let sizzle gently for 1–2 minutes until fragrant and slightly golden. Season with salt and pepper.

Cook Ravioli & Assemble

1. Boil Ravioli: Cook ravioli in salted boiling water for 3–4 minutes (or until they float and are tender). Drain and gently toss into the garlic thyme butter.
2. Serve: Plate the ravioli, spoon sauce and golden corn over top, and finish with grated Parmesan, a sprinkle of chili flakes, or a touch of lemon zest if desired.

Notes

Make it faster: Use quality store-bought ravioli to save time.

Want extra crunch? Add toasted pine nuts or walnuts as a garnish.

Make ahead: Filling and dough can be made a day in advance and refrigerated.

Dairy-free option: Use dairy-free ricotta and olive oil instead of butter.

Nutrition Facts

Calories

1124

Carbs

114 g

Cholesterol

511 mg

Fat

55 g

Fiber

5 g

Net carbs

109 g

Protein

44 g

Sat. Fat

31 g

Sodium

690 mg

Sugar

5 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.