Ravioli Ricotta e Spinaci
Italy's most beloved stuffed pasta — ravioli filled with ricotta and spinach, the classic combination. The silky egg pasta envelopes a filling of fresh ricotta, blanched and squeezed spinach, Parmigiano Reggiano, nutmeg and egg. Dressed simply with browned sage butter (burro e salvia) to let the delicate filling be the star.
- Total
- 35 min
- Serves
- 4
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Pasta: mound flour; crack eggs into a well; mix inward with a fork; then knead 10 minutes until smooth. Wrap; rest 30 minutes.
About 4 min
Filling: combine ricotta, squeezed spinach, Parmesan, egg yolk, nutmeg; season. The mixture should hold its shape.
About 9 min
Roll pasta to 1mm (setting 6–7 on machine). Cut into strips. Drop teaspoon-sized filling every 5cm; fold over; press to seal; cut into squares. Press around filling to expel air.
About 9 min
Cook in abundant salted water 3–4 minutes. Burro e salvia: melt butter until golden-brown nutty aroma; add sage leaves; fry 30 seconds.
About 9 min
Transfer ravioli with a spider to the pan; toss gently in the browned butter. Serve with Parmesan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 24 g
- Carbs
- 58 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 660 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.