Ricotta and Spinach Ravioli

A silky, translucent pasta shell holding a creamy heart. The sage brown butter adds a herbal note that highlights the cheese's sweetness.

• Prep time: 50 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 759
• Protein: 31 g
• Carbs: 83 g
• Fat: 34 g

Ingredients

• 400 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 250 g Spinach ( cooked and chopped )
• 100 g Parmesan cheese ( finely grated )
• 60 g Minimum butter sweet ( in pieces )
• 10 piece Sage ( fresh leaves )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Ricotta Cheese ( drained )

Instructions

1. Prepare the dough

   Form a well with the flour on the work surface. Crack the eggs into the center. Gradually incorporate the flour with a fork, then knead vigorously for 10 minutes until the dough is smooth and elastic. Wrap and let rest for 30 minutes.

2. Make the filling

   Chop the wilted spinach, squeezed to remove all water. Mix with ricotta, grated parmesan, a pinch of nutmeg, salt, and pepper. The filling should be dense and homogeneous.

3. Shape the ravioli

   Roll the dough very thin using a pasta machine. Place small heaps of filling apart. Cover with a second sheet of dough. Press out the air around the filling with your fingers and cut with a pasta wheel. Ensure the edges are well sealed.

4. Cooking and finishing

   Drop the ravioli into boiling salted water. They are cooked as soon as they float to the surface. Simultaneously, heat butter in a pan until it foams and smells nutty. Add sage. Transfer the ravioli directly into the brown butter to coat them.

Chef's tips

• The dough is ready when it no longer sticks to your fingers and springs back when pressed.
• Use a ladle of pasta water to emulsify the brown butter in the pan; the sauce will coat the pasta better.

Storage

Raw ravioli can be stored for 24 hours in the fridge on a floured tray or frozen flat before being bagged.