253 — Ricotta and Spinach Ravioli

Amount	Ingredient
—	semolina, for dusting
—	butter, for sauce
—	sage leaves
—	grated Parmesan, for serving

Category

Primi piatti — fresh homemade ravioli

Prep Time

30 minutes (+ 30 minutes rest)

Cook Time

10 minutes

Total Time

~70 minutes

Servings

4

Difficulty

Hard

For the Pasta

For the Filling

For Finishing

Instructions

Make the Pasta Dough

1. Beat the eggs lightly in a small bowl.
2. Place the flour on a clean work surface and form a well in the center.
3. Pour the beaten eggs into the well and gradually incorporate the flour into the eggs.
4. Knead for 10 minutes until the dough is smooth and elastic.
5. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Make the Filling

1. Blanch the spinach in boiling water for 1 minute, then drain and squeeze dry.
2. Finely chop the spinach.
3. In a bowl, mix the chopped spinach with ricotta, grated Grana Padano, nutmeg, salt, and pepper.

Assemble the Ravioli

1. Divide the rested dough into two pieces. Roll each piece out very thin (about 1–2 mm thickness) using a rolling pin or pasta machine.
2. Dust a work surface with semolina. Lay one sheet of pasta flat.
3. Place small mounds of filling (about 1 teaspoon each) in rows, spaced about 2 inches (5 cm) apart.
4. Lay the second sheet of pasta over the filling. Press around each mound to seal, pushing out any air pockets.
5. Cut between the mounds with a knife or pasta wheel to form individual ravioli.
6. Place the ravioli in a single layer on a semolina-dusted tray.

Cook and Serve

1. Bring a large pot of salted water to a boil.
2. Cook the ravioli for 3–4 minutes, until they float and are tender.
3. Meanwhile, melt butter in a skillet over medium heat and add sage leaves. Cook until the butter is golden and fragrant (beurre noisette).
4. Drain the ravioli and transfer to the skillet. Gently toss with the brown butter and sage.
5. Serve immediately with grated Parmesan.

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Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.