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.
- 3 cups "0" flour
- 3 eggs
- 1 teaspoon salt
- 3 1/4 cups ricotta cheese
- 1 1/8 cup cooked and squeezed spinach
- 4 tablespoons Parmesan cheese
- sea salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- Butter, to taste
- Butter
- Sage
- Black Pepper
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.