Ricotta and spinach ravioli with butter and sage

Method

1. 1

   Step 1

   Make the pasta dough with the flour and 3 eggs (opens in a new tab) as for fresh egg pasta: knead 8–10 minutes until smooth, wrap and rest 30 minutes.

   • 15 min

   

2. 2

   Step 2

   Wilt the spinach (opens in a new tab) in a covered pan with just the water clinging to its leaves, 2–3 minutes. Cool, squeeze out every drop of liquid in a clean cloth and chop very finely.

   • 8 min
   • medium heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Mix the drained ricotta (opens in a new tab), spinach (opens in a new tab), Parmesan (opens in a new tab), egg yolk (opens in a new tab) and nutmeg (opens in a new tab) with a little salt. The filling should be thick enough to hold its shape on a spoon.

   • 5 min
   • Sieve / strainer (opens in a new tab)

   Wet filling makes ravioli burst — drain the ricotta well.

4. 4

   Step 4

   Roll a quarter of the dough into a thin sheet, about 0.7 mm, keeping the rest covered. Place teaspoons of filling 4 cm apart along one half, brush around them with a little water, fold the other half over and press out the air around each mound. Cut into squares and pinch the edges firmly. Repeat with the remaining dough.

   • 40 min
   • Rolling pin (opens in a new tab)
5. 5

   Step 5

   Cook the ravioli in a large pan of gently boiling salted water for 3–4 minutes, until the edges are tender. Meanwhile melt the butter with the sage (opens in a new tab) in a wide pan over medium heat until it foams and the leaves crisp, about 3 minutes.

   • 5 min
   • medium heat
   • Stockpot / large pot (opens in a new tab)
   • Frying pan / skillet (opens in a new tab)

   A rolling boil can split the parcels; keep the water at a lively simmer.

6. 6

   Step 6

   Lift the ravioli out with a slotted spoon (opens in a new tab) into the butter, add a spoonful of cooking water and swirl gently. Serve with grated Parmesan (opens in a new tab).

   • 2 min
   • Slotted spoon (opens in a new tab)