Ravioli di Ricotta e Spinaci al Burro e Salvia
Handmade Italian fresh pasta cushions stuffed with creamy sheep's milk ricotta, tender blanched spinach, and a touch of nutmeg, served bathed in hazelnut-scented brown butter and crispy sage.
Ingredients
- • Pasta dough: 300g Tipo 00 flour, 3 large free-range eggs, pinch of salt
- • Filling: 350g whole milk or sheep's milk ricotta (drained), 250g fresh baby spinach, 50g Parmigiano Reggiano grated, 1 egg yolk, 1/4 tsp freshly grated nutmeg, salt and black pepper
- • Sauce: 80g unsalted butter, 12 fresh sage leaves, 40g grated Parmigiano Reggiano
Preparation Steps
Knead flour, eggs, and salt into a smooth, supple dough. Wrap in clingfilm and rest for 30 minutes. Wilt spinach in a dry pan, plunge into cold water, and squeeze out all excess moisture with a clean towel. Finely chop spinach and combine with drained ricotta, egg yolk, Parmigiano, nutmeg, salt, and pepper.
Roll the pasta dough through a pasta machine into thin translucent sheets (setting 7 or 8). Spoon mounds of filling (approx. 1 tbsp each) 5cm apart on one sheet. Brush lightly with water around the mounds, lay a second sheet on top, press out all trapped air pockets, and cut into squares with a fluted pastry wheel.
Bring a wide, shallow pot of salted water to a gentle rolling simmer. Drop the ravioli in carefully and cook for 3-4 minutes until tender and floating.
Meanwhile, melt butter in a wide skillet until foaming and hazelnut brown, frying the sage leaves until crisp. Gently lift ravioli from the water with a spider strainer directly into the pan. Baste with the aromatic butter, spoon onto warm plates, and finish with grated Parmigiano.