Name: Spinach & Ricotta Ravioli with Sage Butter Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 400g ’00’ pasta flour, plus extra for dusting; 4 large eggs; 200g spinach; 500g ricotta; 1/2 tsp chilli flakes; 1/4 tsp nutmeg; 50g Parmesan, grated; Salt and pepper, to taste; 100g butter; 12 sage leaves; 50g Parmesan, finely grated

Instructions

Step 1: On a clean work surface, tip the pasta flour and make a well in the center. Crack the eggs into the well and use a fork to gradually combine the flour and eggs. When the dough begins to come together, knead it with your hands for 5-10 minutes until smooth. Form into a ball, cover, and rest for 30 minutes.

Step 2: Boil a kettle of water. Place the spinach in a colander and pour the boiling water over it to wilt. Let it cool slightly, then squeeze out excess water using a clean towel. Finely chop the spinach and mix it with ricotta, chilli flakes, nutmeg, grated parmesan, salt, and pepper in a bowl. Cover and chill until ready to use.

Step 3: Divide the rested dough into four pieces. Flatten one piece with your hand and keep the others covered. Roll the dough through a pasta machine starting on the thickest setting and gradually rolling to the thinnest, dusting with flour to prevent sticking. Repeat with the remaining dough pieces.

Step 4: On a floured surface, lay out the pasta sheets. Place teaspoons of filling along the center of one sheet, spaced about 2cm apart. Brush the edges with water and cover with another sheet. Press down around each mound of filling to seal and remove air. Trim the edges and cut out individual ravioli. Place them on a floured baking tray.

Step 5: Bring a large pan of salted water to a boil, then reduce to a simmer. Gently add the ravioli and cook for 4-5 minutes until tender and cooked through. Meanwhile, melt butter in a large frying pan over medium heat, add sage leaves, and cook until the butter is golden and fragrant.

Step 6: Using a slotted spoon, transfer the cooked ravioli to the sage butter and gently toss to coat. Serve immediately sprinkled with finely grated parmesan.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the filling along with the chilli flakes.

If you don’t have a pasta machine, roll the dough out thinly by hand with a rolling pin.

Try substituting spinach with kale or chard for a different leafy green twist.

Add a splash of lemon juice to the butter sauce for a fresh brightness.

Storage

Store uncooked ravioli on a floured tray covered with a kitchen towel in the fridge for up to 24 hours. For longer storage, freeze them in a single layer on a tray until solid, then transfer to an airtight container for up to 1 month. Cook ravioli directly from frozen, adding 1-2 minutes to the cooking time. Leftover cooked ravioli can be refrigerated in an airtight container for up to 2 days and gently reheated in a skillet with butter.

FAQs

Can I use frozen spinach for this recipe?

Yes, but be sure to thaw and squeeze out as much excess water as possible before mixing it with the ricotta to avoid watery filling.

What can I substitute if I don’t have ’00’ flour?

You can use all-purpose flour as a substitute, but the texture may be slightly different. ’00’ flour yields a softer, silkier pasta dough.

Dinner

Spinach & Ricotta Ravioli with Sage Butter Recipe

Introduction