The Food Network and the New York Times provide good recipes for ravioli filling that contains spinach. Both recipes include ricotta cheese, Parmesan cheese, salt and pepper.
To make the recipe for filling from Food Network, simply combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan and 2 cups of finely chopped, fresh baby spinach. Add 1 large egg and salt and pepper to taste. Shred 2, 8-ounce balls of buffalo mozzarella cheese, and add it to the mixture. Blend the ingredients together.
To prepare the New York Times ravioli filling recipe, drain 10 ounces of ricotta cheese overnight in the refrigerator. After the ricotta cheese is strained, press it until it is dry. Steam and dry 2 cups of spinach. In a bowl, combine the steamed spinach, ricotta cheese, 1 1/3 cups of Parmesan cheese, 1 large egg, and salt and pepper to taste.
After filling the ravioli dough, boil the ravioli in salted water for approximately four to five minutes. The ravioli rises to the top of the boiling water when fully cooked. Strain the ravioli in a colander, or with a large spoon. Serve the ravioli with any Italian sauce, such as marinara or alfredo sauce.