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These pillowy homemade ricotta and spinach ravioli tossed in a classic sage brown butter sauce are one of the most celebrated dishes in the Italian pasta canon. The filling of creamy ricotta, wilted spinach, Parmesan, and a whisper of nutmeg is encased in silky fresh egg pasta and served with nothing more than browned butter, crispy sage leaves, and extra Parmesan — a combination of breathtaking simplicity and sophistication. Making fresh pasta at home takes patience, but the results are incomparably better than anything store-bought.
Prep
45 min
Cook
10 min
Total
55 min
Servings
4 srv
Difficulty
Hard
Calories
445 kcal
For 4 serving(s)
Per serving
Make the pasta dough: mound flour on a clean surface, make a well, add whole eggs and the egg yolk, and beat together. Incorporate the flour gradually until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Wrap and rest 30 minutes.
Wilt the spinach in a dry pan, squeeze out all moisture, and chop finely. Mix with ricotta, grated Parmesan, nutmeg, salt, and pepper until smooth.
Roll the pasta dough to the thinnest setting on a pasta machine (about 1 mm). Cut into long strips.
Place small mounds of filling (about 1 tsp each) along one strip, spaced 4 cm apart. Lay a second strip over the top and press firmly around each mound to seal, removing all air pockets. Cut into individual ravioli.
Cook ravioli in generously salted boiling water for 3-4 minutes until they float and are tender.
Meanwhile, melt the butter in a wide pan over medium heat and fry the sage leaves until the butter turns golden-brown and nutty.
Lift ravioli out with a slotted spoon directly into the sage butter and toss gently. Serve immediately with extra Parmesan.
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