Italian Ricotta and Spinach Ravioli
Homemade ravioli are pillowy Italian pasta dumplings filled with creamy ricotta cheese and wilted spinach seasoned with nutmeg, which have been a cornerstone of Northern Italian cuisine for centuries. Served simply with brown butter and crispy sage leaves, the pure flavors of the fresh pasta and filling are allowed to shine without distraction.
Fresh handmade Italian pasta dumplings filled with creamy ricotta and spinach, bathed in sage brown butter.
Nutrition per serving
Ingredients
Dough
Filling
Sauce
Instructions
Make the Pasta Dough
Mound the flour on a clean surface and make a well in the center. Add the eggs and yolks to the well and gradually work the flour into the eggs using a fork, then your hands. Knead for 10 to 12 minutes until the dough is silky smooth and springs back when pressed. Wrap in plastic and rest at room temperature for 45 minutes.
Prepare the Filling
Wring the wilted spinach in a cloth until completely dry, then chop finely. Mix with ricotta, nutmeg, salt, pepper, and a handful of grated Parmesan. The filling must hold its shape and cannot be too loose or it will spread inside the ravioli and burst during cooking.
Roll and Fill the Ravioli
Divide the rested dough into quarters and roll each piece through a pasta machine to the thinnest setting, or roll by hand to about 1 millimeter. Place tablespoon-sized mounds of filling at 5 centimeter intervals along one sheet, cover with a second sheet, and press firmly around each mound to remove air pockets before cutting into squares.
Cook and Dress with Brown Butter
Cook ravioli in generously salted boiling water for 3 to 4 minutes until the edges are just tender. Meanwhile melt butter in a skillet over medium heat until it smells nutty and turns amber, then add fresh sage leaves and fry until crisp. Transfer ravioli directly into the butter sauce and serve immediately with extra Parmesan.
Substitutions
Common mistakes
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