AuthorJulia ForesekCategoryIndian, Pasta & NoodlesDifficultyAdvancedMake the Pasta Dough:
On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt.
Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well. Once the dough starts to come together, knead with your hands until you have a smooth, elastic dough, about 10 minutes. Wrap in cling film and let it rest for at least 30 minutes.
Prepare the Filling:
Wash the spinach and cook it in a large pan with just the water clinging to its leaves for 2-3 minutes until wilted. Drain well, and when cool enough to handle, squeeze out as much water as possible. Chop finely.
In a bowl, combine the ricotta, Parmesan, nutmeg, salt, and black pepper. Add the chopped spinach and mix well. Taste and adjust the seasoning as needed.
Roll Out the Pasta:
Divide the rested dough into two pieces. Keep one piece covered while you work with the other. Flatten the dough into a rectangle shape, then roll it out on a lightly floured surface or using a pasta machine, to a thin sheet (about 1-2mm thick).
Assemble the Ravioli:
Place teaspoonfuls of the filling about 2 inches apart over half of the pasta sheet. Moisten the edges and the space between the filling with a little water. Fold the other half of the pasta sheet over the filling. Press down around the edges and between the filling to seal, then cut into individual ravioli using a pastry cutter or sharp knife.
Repeat with the remaining pasta and filling.
Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well.
Prepare the Sauce:
While the ravioli cooks, melt the butter in a large pan and add the sage leaves. Cook until the butter starts to brown and the sage becomes crispy.
Serve:
Toss the cooked ravioli gently in the sage butter. Serve immediately, sprinkled with freshly grated Parmesan.
This Ravioli di Ricotta e Spinaci recipe is a beautiful showcase of Italian culinary simplicity and flavor. Enjoy this delightful dish with a light salad and a glass of crisp white wine for a truly exquisite dining experience. Buon appetito!
Ingredients
Directions
Make the Pasta Dough:
On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt.
Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well. Once the dough starts to come together, knead with your hands until you have a smooth, elastic dough, about 10 minutes. Wrap in cling film and let it rest for at least 30 minutes.
Prepare the Filling:
Wash the spinach and cook it in a large pan with just the water clinging to its leaves for 2-3 minutes until wilted. Drain well, and when cool enough to handle, squeeze out as much water as possible. Chop finely.
In a bowl, combine the ricotta, Parmesan, nutmeg, salt, and black pepper. Add the chopped spinach and mix well. Taste and adjust the seasoning as needed.
Roll Out the Pasta:
Divide the rested dough into two pieces. Keep one piece covered while you work with the other. Flatten the dough into a rectangle shape, then roll it out on a lightly floured surface or using a pasta machine, to a thin sheet (about 1-2mm thick).
Assemble the Ravioli:
Place teaspoonfuls of the filling about 2 inches apart over half of the pasta sheet. Moisten the edges and the space between the filling with a little water. Fold the other half of the pasta sheet over the filling. Press down around the edges and between the filling to seal, then cut into individual ravioli using a pastry cutter or sharp knife.
Repeat with the remaining pasta and filling.
Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain well.
Prepare the Sauce:
While the ravioli cooks, melt the butter in a large pan and add the sage leaves. Cook until the butter starts to brown and the sage becomes crispy.
Serve:
Toss the cooked ravioli gently in the sage butter. Serve immediately, sprinkled with freshly grated Parmesan.
This Ravioli di Ricotta e Spinaci recipe is a beautiful showcase of Italian culinary simplicity and flavor. Enjoy this delightful dish with a light salad and a glass of crisp white wine for a truly exquisite dining experience. Buon appetito!