Spinach Ricotta Ravioli
Delicate homemade pasta pillows stuffed with a creamy, flavorful spinach and ricotta filling.
Ingredients
- •2 cups all-purpose flour (250g)
- •3 large eggs
- •1 tbsp 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 large egg yolk
- •1/4 tsp freshly grated nutmeg
- •Salt and black pepper to taste
- •4 tbsp unsalted butter
- •1/4 cup fresh sage leaves
Instructions
- 1
Mound the flour on a clean work surface and create a well in the center. Crack the three whole eggs into the well, add the olive oil and a pinch of salt.
- 2
Using a fork, gently beat the eggs and slowly incorporate the surrounding flour until a dough starts to form.
- 3
Knead the dough with the palms of your hands for about 8 to 10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
- 4
Blanch the fresh spinach in boiling water for 1 minute, drain immediately, and plunge into ice water. Squeeze out as much excess moisture as possible, then finely chop.
- 5
In a mixing bowl, combine the chopped spinach, ricotta cheese, parmesan cheese, egg yolk, nutmeg, salt, and pepper until well mixed.
- 6
Roll out the pasta dough into very thin sheets using a rolling pin or a pasta machine.
- 7
Place small mounds of the spinach-ricotta filling about 2 inches apart on one pasta sheet. Brush water around the filling, cover with a second pasta sheet, and press firmly around the mounds to seal and eliminate air pockets. Cut into individual ravioli using a pastry wheel.
- 8
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3 to 4 minutes until they float to the surface.
- 9
In a large skillet, melt the butter over medium heat until it starts to foam, add the sage leaves, and cook until crisp and fragrant.
- 10
Transfer the cooked ravioli directly into the foaming sage butter with a slotted spoon, toss gently to coat, and serve immediately with extra grated parmesan.
💡 Chef tips
- Make sure to squeeze every drop of moisture from the cooked spinach so the filling does not become watery.
- You can assemble the ravioli ahead of time and freeze them on a baking sheet before transferring them to a freezer bag; cook straight from frozen, adding an extra minute to the boiling time.
- If you do not have fresh sage, a simple tomato sauce or a drizzle of good quality extra virgin olive oil works wonderfully as a dressing.
✅ How it should turn out
The finished ravioli are tender yet chewy on the outside, bursting with a savory, herbaceous spinach and cheese filling, coated in a fragrant brown butter and crispy sage sauce.