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Spinach and Cheese Ravioli Recipe

Italian · Main course · 65 min total

Homemade ravioli stuffed with a creamy spinach and ricotta filling, served with a simple butter and sage sauce. This recipe yields tender pasta parcels that are perfect for a comforting dinner.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg yolk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter
• 8 fresh sage leaves

Instructions

1. 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 and elastic. Wrap in plastic and rest for 30 minutes.
2. Make the filling: In a bowl, combine the squeezed spinach, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well.
3. Divide the dough into 4 pieces. Roll one piece through a pasta machine, starting at the thickest setting and working down to the thinnest (setting 6 or 7). Lay the sheet on a floured surface.
4. Place teaspoon-sized dollops of filling about 2 inches apart along the pasta sheet. Brush water around each dollop. Lay another pasta sheet on top and press around the filling to seal. Cut into squares with a knife or ravioli cutter. Repeat with remaining dough and filling.
5. 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.
6. While ravioli cook, melt butter in a skillet over medium heat. Add sage leaves and cook until butter is lightly browned and sage is crisp, about 2 minutes. Toss with cooked ravioli. Serve immediately with extra Parmesan.

Tips

• If you don't have a pasta machine, roll the dough by hand as thin as possible.
• Frozen ravioli can be frozen on a baking sheet, then transferred to a bag. Cook directly from frozen, adding 1-2 minutes to cooking time.
• For a richer sauce, add a splash of heavy cream to the browned butter.

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