Spinach Ricotta Ravioli
Delicate homemade pasta pillows stuffed with a creamy, flavorful blend of fresh spinach and rich ricotta cheese.
Ingredients
- •2 cups all-purpose flour (250g)
- •3 large eggs
- •1 tbsp extra virgin olive oil
- •1/2 tsp salt
- •8 oz fresh spinach (225g)
- •1 cup whole milk ricotta cheese (225g)
- •1/2 cup grated Parmesan cheese (50g)
- •1/4 tsp ground nutmeg
- •1/4 tsp black pepper
- •4 tbsp unsalted butter (60g)
- •1/4 cup fresh sage leaves
Instructions
- 1
Mound the flour on a clean work surface and create a well in the center.
- 2
Crack the eggs into the well, add the olive oil and salt, and beat them together with a fork.
- 3
Gradually incorporate the flour into the wet ingredients until a dough forms.
- 4
Knead the dough for 8 to 10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
- 5
Blanch the spinach in boiling water for 1 minute, drain thoroughly, squeeze out all excess moisture, and finely chop.
- 6
In a bowl, combine the chopped spinach, ricotta, Parmesan, nutmeg, salt, and pepper to make the filling.
- 7
Roll out the pasta dough into thin sheets using a rolling pin or pasta machine.
- 8
Place small spoons of filling along the dough sheet at 2-inch intervals, cover with another sheet, and press out air around the filling before cutting into ravioli squares.
- 9
Cook the ravioli in a large pot of salted boiling water for 3 to 4 minutes until they float.
- 10
Melt the butter in a skillet with the sage leaves until fragrant and golden, then toss the cooked ravioli gently in the brown butter sauce before serving.
💡 Chef tips
- Ensure you squeeze every drop of moisture out of the spinach to prevent the filling from becoming watery.
- You can freeze uncooked ravioli on a baking sheet before transferring them to a bag; boil them straight from frozen, adding an extra minute to the cooking time.
- Seal the edges of the pasta well with a touch of water to prevent them from opening during boiling.
✅ How it should turn out
The finished ravioli are tender yet al dente, coated in a nutty brown butter sauce with a rich, savory spinach and cheese filling that melts in your mouth.