Ravioli Ricotta e Spinaci with Butter and Sage
Category: Pasta Dishes
Servings: 24 ravioli
Prep Time: 1 hour
Cook Time: 20 minutes
This delightful recipe for ravioli ricotta e spinaci with butter and sage features a smooth, tender homemade pasta shell filled with a rich mixture of creamy ricotta cheese and nutrient-packed spinach. The dish is finished off with a luxurious butter and sage sauce, perfect for a comforting meal. Making ravioli from scratch can feel like a labor of love, but the results are truly worth the effort. Follow this step-by-step guide to create a dish that’s both satisfying and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Eggs | 2 |
| Egg yolk | 1 |
| Semolina flour (for dusting) | As needed |
| Spinach | 250g |
| Ricotta cheese | 125g |
| Grana Padano (or Parmesan) | 50g |
| Nutmeg | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Butter | 40g |
| Fresh sage leaves | 5 |
Instructions
Step 1: Make the Pasta Dough
Begin by preparing the fresh pasta dough. In a large mixing bowl, combine the all-purpose flour, eggs, and egg yolk. Use a fork to gently whisk the eggs and yolk, allowing them to incorporate with the flour. The dough should begin to form a slightly sticky texture. If needed, add up to 50g of additional flour until the dough comes together.
Once the dough starts to form, transfer it to a clean, lightly floured surface. Knead the dough for about 10 minutes, or until it reaches a smooth and elastic consistency. The dough should feel firm but pliable. When finished, shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest for at least 30 minutes in a cool place to allow the gluten to relax.
Step 2: Prepare the Filling
While the dough is resting, prepare the ravioli filling. Heat a non-stick skillet over low heat and add the spinach, which should be thoroughly washed and dried. Allow the spinach to wilt, stirring occasionally, until it is fully softened and any moisture has evaporated. Season with a pinch of freshly grated nutmeg for extra depth of flavor. Remove from heat and set aside to cool.
Once the spinach has cooled, transfer it to a mixing bowl and add the ricotta cheese. Stir in the grated Grana Padano cheese, a pinch of salt, and freshly cracked black pepper to taste. Mix until the ingredients are well combined, creating a creamy, savory filling for the ravioli.
Step 3: Roll Out the Dough
After the dough has rested, cut it in half. Wrap one half in plastic wrap to keep it from drying out. Lightly dust your work surface and rolling pin with semolina flour, and begin rolling the dough into a thin sheet, about 2mm thick. If you’re using a pasta machine, set it to the widest setting and gradually work your way down to the second-thinnest setting, ensuring the dough is even and smooth.
Once rolled out, place the sheet of dough on a lightly floured surface. Roll out the second half of the dough in the same way. You should now have two long, thin sheets of pasta ready for assembly.
Step 4: Assemble the Ravioli
Now it’s time to shape the ravioli. Using a pastry bag or spoon, create small mounds of the spinach and ricotta filling, spaced about 3cm apart, along one sheet of the pasta. Lightly moisten the edges of the pasta with a bit of water to help seal the ravioli.
Carefully place the second sheet of pasta over the filled sheet. Gently press around the edges of each mound of filling to remove any air bubbles and ensure the ravioli are well sealed. Using a sharp knife or a fluted pastry cutter, cut the ravioli into squares (about 4×4 cm each).
Once cut, transfer the ravioli to a floured tray, making sure to leave space between them to prevent sticking.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water in batches, ensuring not to overcrowd the pot. The ravioli are cooked once they float to the surface, which should take about 2-3 minutes.
While the ravioli cooks, prepare the butter and sage sauce. In a separate pan, melt the butter over very low heat. Add the fresh sage leaves, breaking them up slightly, and let them infuse into the butter. Allow the butter to cook gently until it becomes fragrant and slightly golden, but be careful not to burn it.
Step 6: Serve the Ravioli
Once the ravioli are cooked, use a slotted spoon to transfer them directly into the pan with the butter and sage sauce. Toss the ravioli gently in the sauce to coat them well. Continue cooking for another 1-2 minutes to allow the ravioli to absorb the delicious flavors of the butter and sage.
Serve the ravioli immediately, garnished with a little extra grated Grana Padano and a sprinkle of black pepper. The creamy ricotta and spinach filling, combined with the rich, aromatic butter and sage sauce, makes for a perfect dish that feels both rustic and elegant.
Nutritional Information (per serving of 2 ravioli)
Note: Nutritional values are estimates and will vary based on exact ingredients and portion size.
| Nutrient | Amount per serving |
|---|---|
| Calories | 145 kcal |
| Protein | 7g |
| Carbohydrates | 23g |
| Fiber | 2g |
| Sugars | 2g |
| Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 50mg |
| Sodium | 200mg |
| Calcium | 60mg |
| Iron | 1mg |
Chef’s Tips:
- Flour Substitute: If you prefer a slightly different texture, try substituting half of the all-purpose flour with semolina flour for an even firmer bite to the ravioli.
- Filling Variations: You can adjust the filling to suit your taste. Consider adding grated Parmesan for a sharper flavor, or incorporate a bit of garlic for extra richness.
- Freezing: To prepare ahead, freeze the ravioli after shaping and before cooking. Simply place them on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a ziplock bag and store them for up to 3 months.
This recipe for ravioli ricotta e spinaci with butter and sage is sure to impress guests at your next dinner party or serve as a comforting homemade meal. With its delicate pasta, creamy filling, and flavorful sauce, it’s a perfect representation of traditional Italian cooking at its finest. Whether for a special occasion or just a cozy evening at home, this dish will bring a touch of Italy to your table.
