Description
Delicious homemade spinach and ricotta ravioli served with a rich sage butter sauce, combining fresh pasta dough with a flavorful, creamy filling and topped with grated Parmesan.
Ingredients
Scale
Pasta Dough
- 400g ’00’ pasta flour, plus extra for dusting
- 4 large eggs
Filling
- 200g spinach
- 500g ricotta
- 1/2 tsp chilli flakes
- 1/4 tsp nutmeg
- 50g Parmesan, grated
- Salt and pepper, to taste
Sauce & Garnish
- 100g butter
- 12 sage leaves
- 50g Parmesan, finely grated
Instructions
- Make the pasta dough: Tip the flour onto a clean surface and make a well in the center. Crack in the eggs and use a fork to combine with the flour. When the dough starts forming, knead by hand for 5-10 minutes until smooth. Shape into a ball, cover, and let rest for 30 minutes.
- Prepare the filling: Boil water and pour over the spinach in a colander to wilt. Cool slightly, then squeeze out excess water. Chop finely. In a bowl, mix the spinach with ricotta, chilli flakes, nutmeg, Parmesan, salt, and pepper until combined. Cover and chill.
- Roll out the pasta: Divide dough into four. Flatten one piece and roll through a pasta machine from thickest to thinnest setting, dusting with flour to prevent sticking. Repeat for all pieces.
- Assemble ravioli: Lay pasta sheets on a floured surface. Place teaspoonfuls of filling along one sheet, leaving 2cm between each. Brush edges with water, then cover with another sheet. Press around filling to seal and remove air. Cut into individual ravioli and place on a floured baking tray.
- Cook ravioli: Bring salted water to boil, reduce to simmer, and cook ravioli for 4-5 minutes until tender.
- Prepare sage butter sauce: Melt butter over medium heat until foaming and golden. Add sage leaves and cook briefly to infuse flavor.
- Toss and serve: Use a slotted spoon to transfer ravioli to the butter sauce, gently coating each piece. Serve with finely grated Parmesan scattered on top.
Notes
- Ensure the spinach is well-drained to prevent soggy filling.
- Use ’00’ flour for a silky pasta texture.
- Adjust seasoning in the filling to taste before assembling.
- Dust pasta sheets and ravioli with flour to avoid sticking.
- Serve immediately for best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: spinach ravioli, ricotta ravioli, homemade pasta, sage butter sauce, Italian pasta, fresh ravioli
