Ravioli Recipe
Italian · Main course · 70 min total
Homemade ravioli with a classic ricotta and spinach filling, served with a simple butter and sage sauce.
60
min prep
min prep
10
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 cup cooked spinach, squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- Salt and pepper to taste
Instructions
- Make the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Make the filling: In a bowl, combine ricotta, spinach, Parmesan, nutmeg, egg yolk, salt, and pepper. Mix well.
- Divide the dough into 4 pieces. Roll one piece through a pasta machine, starting at the thickest setting and working down to the thinnest, dusting with flour as needed. Lay the sheet on a floured surface.
- Place teaspoon-sized dollops of filling about 2 inches apart on the pasta sheet. Brush water around each dollop. Lay another sheet of pasta on top and press around the filling to seal. Cut into squares with a pastry wheel or knife. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float and are tender. Drain.
- While ravioli cook, melt butter in a skillet over medium heat. Add sage leaves and cook until butter is golden and fragrant. Toss with cooked ravioli. Serve with extra Parmesan.
Tips
- You can freeze uncooked ravioli on a baking sheet, then transfer to a bag for up to 3 months.
- For a different sauce, try marinara or a simple tomato basil sauce.
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