The Pork Mince and Spinach Ravioli is a dish rooted in the heart of Italian culinary tradition, yet with a modern interpretation that brings together rich flavor and rustic charm. At its core, ravioli is one of Italy’s most beloved forms of stuffed pasta, hailing from regions like Emilia-Romagna and Tuscany. These square or round parcels are traditionally filled with meats, cheeses, and seasonal vegetables, each variation reflecting the terroir and culture of its homeland. In this recipe, the combination of pork mince and spinach pays homage to that craftsmanship while embracing a more contemporary, approachable take on the classic.
The inspiration behind this dish lies in the hearty pork-and-herb ravioli commonly found in Northern Italian tables, particularly in the province of Emilia-Romagna. In these regions, pork is a staple protein used in dishes from ragù to salumi, often balanced by the bright bitterness of greens like spinach, chard, or nettles. By blending pork mince with fresh spinach, this recipe not only echoes that regional pairing but also introduces balance — the savory, fatty notes of the ground pork are mellowed by vegetal freshness. The addition of Parmesan cheese, nutmeg, and garlic enhances both complexity and comfort, adding depth to the filling without overwhelming the palate.
What makes this dish truly special is its handmade pasta, a tactile ritual that connects the cook to time-honored processes. Making pasta dough from scratch, with just flour, eggs, and a dash of olive oil, forms the base for a beautifully supple wrapper that can cradle the rich filling. Kneading the dough by hand, resting it, and rolling it out to the right thinness are all part of a mindful process that elevates the dish from a weekday meal to a culinary experience. It’s in this act that tradition meets technique — honoring the past while accommodating modern kitchens.
Once assembled, the ravioli are gently cooked and finished with a brown butter and sage sauce — a minimalist yet fragrant condiment that coats the delicate pasta in nutty, aromatic warmth. The sage, another nod to Italian peasant cuisine, crackles in the butter and imparts an earthy flavor that complements both the pork and spinach. There’s elegance in its simplicity, proving that good food doesn’t require complexity — just quality ingredients treated with care.
This recipe is perfect for both casual family dinners and special occasions. It invites home cooks to slow down and participate in the kind of hands-on, rewarding cooking that Italian food embodies. And while making ravioli from scratch can seem ambitious, each step—rolling the dough, forming the fillings, sealing the edges—is an expression of tradition and craftsmanship. The result is a dish that carries history, flavor, and the satisfaction of having created something truly memorable by hand. Whether you’re seeking to impress guests or simply indulge in a comforting homemade meal, Pork Mince and Spinach Ravioli delivers a harmonious taste of Italy in every bite.
Pork Mince and Spinach Ravioli
Equipment
Ingredients
For the Pasta Dough:
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
3 large eggs - room temperature
1 tbsp olive oil - extra virgin
For the Filling:
- 1 tbsp olive oil
1 clove garlic - minced
1 lb ground pork (minced pork) - organic preferred
1 ½ cups spinach - fresh, briefly sautéed and finely chopped
¼ cup Parmesan cheese - freshly grated
1 tsp sea salt
¼ tsp nutmeg - freshly grated preferred
For the Sauce:
3 tbsp unsalted butter
8 leaves sage - fresh, or more to taste
Instructions
- Make the Dough: Place flour in a mound on a clean work surface. Make a well in the center and add eggs and olive oil. Gradually incorporate the flour into the wet ingredients using a fork, then knead by hand until a smooth, elastic dough forms—about 10 minutes. Wrap in plastic and rest for 30 minutes at room temperature.
- Prepare the Filling: In a skillet over medium heat (350°F / 175°C), add olive oil and minced garlic. Once fragrant (about 30 seconds), add the pork and cook until no longer pink. Stir in chopped spinach, Parmesan, salt, and nutmeg. Cook for another minute. Let cool slightly before using.
- Roll the Dough: Divide rested dough into 4 pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin (setting 5 or about 1/16 inch thick). Keep sheets lightly floured and covered.
- Assemble Ravioli: Place small mounds of filling (around 1 tablespoon) spaced 1.5 inches apart on a dough sheet. Brush edges with water, top with another sheet, and press around each mound to seal. Cut into squares using a pasta cutter or knife. Ensure edges are sealed well.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil (not a rolling boil). Cook ravioli in batches for 3–4 minutes or until they float. Remove with a slotted spoon.
- Make the Sauce: In a small sauté pan over medium heat, melt butter. Add sage leaves and let them sizzle until crisp and the butter browns slightly (about 3 minutes). Remove from heat.
- Serve: Plate ravioli and spoon over sage butter. Garnish with a few extra sage leaves and a touch of grated Parmesan.
Notes
- If fresh spinach is unavailable, frozen chopped spinach (well-drained) will work.
- To enhance the dough elasticity, add a splash of warm water if needed.
- Use semolina flour in combination with all-purpose for more structure if rolling very thin pasta.
- You may freeze assembled ravioli on parchment-lined trays before cooking.
