Ricotta & Spinach Ravioli
Indulge in homemade ravioli stuffed with creamy ricotta and fresh spinach, topped with a sprinkle of parmesan.
Ingredients
- 800 g Italian type 00 wheat flour
- 8 eggs
- 1 tsp salt
- 500 g ricotta
- 300 g fresh spinach
- 100 g parmesan, finely grated
- 1 pinch grated nutmeg
- 1/2 tsp black pepper
- 80 g butter
- 12 sage leaves
How to make it
- Pile the flour on a clean work surface, make a well in the centre, add 8 eggs and the salt, then draw in the flour and knead for about 10 minutes until the dough is smooth and firm. Wrap it and let it rest for 30 minutes.
- Wash the spinach, then cook it in a dry pan over medium heat until collapsed and dark green. Press out the moisture well, chop it finely, and let it cool.
- Mix the ricotta, chopped spinach, parmesan, nutmeg and black pepper into a thick, pale green filling.
- Roll the dough thinly, cut it into long strips, and place small mounds of filling at regular intervals on half of the sheets. Brush around the filling with a little beaten egg from the dough, cover with the remaining sheets, press out the air, and cut into neat ravioli.
- Bring a large pot of salted water to a gentle boil and cook the ravioli for 3 to 4 minutes, until they float and the pasta turns tender.
- Melt the butter in a pan and add the sage leaves. Cook them for 1 to 2 minutes until the butter turns lightly golden and the leaves look crisp.
- Lift the ravioli from the water and toss them gently in the sage butter so they are coated and glossy.
- Serve the ravioli in a wide shallow bowl with the butter spooned over and a final scatter of parmesan on top.
