Handmade Spinach Ravioli in Butter and Sage
Handmade ravioli have always been a staple in Italian cuisine. This recipe dates back to the Renaissance, when in Florence ricotta fillings were always scented with a pinch of nutmeg.
Pasta Dough
Pasta Dough
Filling
Sauce
Preparation
-
Place the flour on a work surface and create a well shape. Into the well, add the cracked eggs and a pinch of salt. Use a fork to mix the flour with the eggs until you get a blended dough, then continue with your hands. Knead gently until the dough is smooth and uniform.
Allow the dough to rest on the counter covered with plastic wrap.
-
In a large skillet, the butter and lightly sauté spinach, seasoning with salt and pepper, to taste. Add the parmesan cheese and let it rest for a minute. Next, remove from the heat and add the ricotta cheese, egg, and season with sea salt and pepper, nutmeg, and a little more Parmesan cheese.
-
Using a pasta machine or rolling pin, create thin sheets of pasta, gradually lowering the thickness of the dial if made with a pasta machine. Once rolled out to a thin sheet, place one teaspoon of filling two fingers apart along the dough, and then cover it with a second layer of pasta dough gently pressing out the air around the small mounds of ricotta. To make an air-tight seal, cut into squares with a pasta cutter or knife, and press the entire ravioli closing around the edges. Next, place each square on a tray that has been dusted with flour, and dust again after you place them on the plate.
-
In another pan, melt the butter and sage and be careful not to burn, add pepper, to taste.
-
Cook the ravioli in a deep pot of salted boiling water for 5 minutes or until they float to the top and remove with a sieve spoon. Remove the ravioli and add to the pan with the butter and sage. Swirl the ravioli a little so they soak up the butter sage. Remove from the pan, plate, and garnish with freshly grated Parmesan cheese.