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Spinach and Ricotta Ravioli Recipe

Italian · Main course · 70 min total

Homemade ravioli filled with a creamy spinach and ricotta mixture, served with a simple butter and sage sauce.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 10 oz fresh spinach
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg yolk
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter
• 8 fresh sage leaves

Instructions

1. Make the pasta dough: Mound the flour on a clean work surface 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. Prepare the filling: Wash the spinach and place in a large skillet over medium heat with just the water clinging to the leaves. Cook until wilted, about 2 minutes. Drain, squeeze dry, and chop finely. In a bowl, combine spinach, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well.
3. Roll out the pasta: Divide the dough into 4 pieces. Keep covered. Roll one piece through a pasta machine, starting at the thickest setting and progressing to the thinnest (setting 6 or 7). Lay the sheet on a lightly floured surface.
4. Assemble the ravioli: Place rounded teaspoons of filling about 2 inches apart along the pasta sheet. Brush water around each mound. Lay a second sheet of pasta on top and press around the filling to seal. Cut into squares with a knife or pastry cutter. Repeat with remaining dough and filling.
5. Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes, until they float and are tender. Drain.
6. Make the sauce: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden and sage is crisp, about 2 minutes. Add the cooked ravioli and toss gently to coat. Serve immediately with extra Parmesan.

Tips

• To save time, use wonton wrappers instead of homemade pasta.
• Leftover ravioli can be frozen on a baking sheet, then transferred to a bag. Cook from frozen, adding 1-2 minutes to cooking time.
• Substitute brown butter for a nuttier flavor.

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