Ricotta and Spinach Ravioli
Ingredients
- 400 gWheat flour (sifted)
- 4 pcEgg (whole)
- 250 gSpinach (cooked and chopped)
- 100 gParmesan cheese (finely grated)
- 60 gUnsalted butter (in pieces)
- 10 pcSage (fresh leaves)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gRicotta Cheese (drained)
Method
A silky, translucent pasta shell holding a creamy heart. The sage brown butter adds a herbal note that highlights the cheese's sweetness.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw ravioli can be stored for 24 hours in the fridge on a floured tray or frozen flat before being bagged.
