Ravioli di Ricotta e Spinaci

Name: Ravioli di Ricotta e Spinaci
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 1 batch egg pasta dough; 300 g ricotta; 200 g spinach; 1 egg; 40 g Parmigiano-Reggiano; nutmeg a grate; 60 g butter; to finish sage; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Ravioli di Ricotta e Spinaci is a beloved Italian dish often enjoyed on leisurely Sundays. Originating from Italy, this pasta dish features delicate parcels filled with a creamy blend of ricotta and spinach, seasoned with a hint of nutmeg and Parmigiano-Reggiano.

The flavor is a harmonious balance of rich cheese and fresh greens, enhanced by the subtle earthiness of sage-infused butter. Each bite offers a comforting taste that reflects the simplicity and elegance of Italian cooking.

Ingredients

1 batchegg pasta dough
300 gricotta
200 gspinach
1egg
40 gParmigiano-Reggiano
nutmega grate
60 gbutter
to finishsage
to tastefine sea salt

Method

Begin by bringing a large pot of water to a rolling boil. Add a generous pinch of fine sea salt to the water, which should taste like the sea. This will season the ravioli as it cooks.
In a wide pan over medium heat, melt 60 g of butter until it begins to foam. Add a handful of fresh sage leaves and let them sizzle until they release their aroma and turn slightly crispy. This infuses the butter with a rich, earthy flavor that complements the filling.
For the filling, blanch 200 g of spinach in the boiling water for about 30 seconds until it wilts and turns a vibrant green. Remove the spinach with a slotted spoon and immediately plunge it into a bowl of ice water to stop the cooking process. Once cooled, drain and squeeze out excess water, then chop finely.
In a mixing bowl, combine the chopped spinach with 300 g of ricotta, 40 g of grated Parmigiano-Reggiano, a grate of nutmeg, and a pinch of fine sea salt. Crack in one egg and mix everything until well combined. The filling should be creamy and well-seasoned, with the nutmeg adding a subtle warmth.
Roll out the egg pasta dough into thin sheets on a floured surface. Place small mounds of the filling, about a teaspoon each, onto one sheet, leaving enough space between them. Cover with another sheet of dough, pressing around each mound to seal and remove any air pockets. Use a ravioli cutter or knife to cut out individual ravioli.
Carefully add the ravioli to the boiling salted water. Cook until they float to the surface and the pasta is tender yet still has a slight bite, indicating they are just shy of done. Reserve a cup of the starchy pasta water before draining.
Transfer the ravioli to the pan with the sage-infused butter. Toss gently to coat, adding a splash of the reserved pasta water to help the sauce cling to the pasta. Serve hot, ensuring each plate gets a few crispy sage leaves and a drizzle of the butter sauce.