Italian
Ricotta and Spinach Ravioli
Tender ravioli filled with ricotta and spinach, finished in sage butter so delicate pasta, creamy filling, and nutty gloss stay in balance.
4 servings · 70 minutes prep · 10 minutes cook
Ingredients
Pasta and Filling
- 2 cups 00 flour
- 2 large eggs
- 4 large egg yolks
- 1 teaspoon extra-virgin olive oil
- 10 ounces whole-milk ricotta, drained
- 6 ounces spinach, cooked dry and minced
- 2 ounces Parmigiano-Reggiano, grated, finely grated
- 1 egg yolk
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon nutmeg
Sauce
- 4 tablespoons unsalted butter
- 10 sage leaves
- 1 ounce Parmigiano-Reggiano, grated, finely grated
Directions
Mix the Pasta and Filling
- Mound the 00 flour on a work surface, make a well, and add the eggs, egg yolks, and extra-virgin olive oil. Knead into a firm, smooth dough, wrap, and rest for 30 minutes.
- Mix the whole-milk ricotta, fresh spinach, Parmigiano-Reggiano, egg yolk, fine sea salt, and nutmeg until cohesive. The filling should be thick, not wet.
Roll, Fill, and Cut
- Roll the pasta into thin sheets. Place 2-teaspoon mounds of filling at even intervals, brush lightly with water if needed, cover with another sheet, and press out trapped air around each mound.
- Seal carefully and cut the ravioli. Keep them on a lightly floured tray while you bring a large pot of salted water to a gentle boil.
Boil the Ravioli
- Boil the ravioli until the pasta is tender and the filling reaches {{temperature:160°F}}, 3-4 minutes, then lift them out with a spider or slotted spoon.
Brown the Butter and Finish
- Melt the unsalted butter in a large skillet and cook until nutty and lightly browned. Add the sage leaves and let them crisp.
- Gently toss the ravioli in the brown butter and crisp sage, adding a splash of pasta water if needed. Serve immediately with the finishing Parmigiano-Reggiano.
