Pairs well with Spinach and Ricotta Ravioli

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Spinach and Ricotta Ravioli

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A classic Italian dish featuring homemade pasta filled with a creamy spinach and ricotta mixture, served with a burnt butter and sage sauce.

00:45:00 total

Serves 6

medium

Pasta / Noodle Course

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Ingredients

  1. '00' Flour - 400g (14 oz)
  2. large eggs - 4
  3. egg yolk - 1 (additional)
  4. baby spinach - 400g (14 oz)
  5. ricotta - 800g (1.76 lb)
  6. nutmeg - 1/4 whole (grated, 1/4 of a whole)
  7. lemons - 2
  8. butter - 100g (3.5 oz)
  9. sage leaves - 10

Instructions

  1. Prepare the Dough: Spread out the flour on your workspace, create a well in the center, and add the 4 large eggs and extra egg yolk. Gently beat the eggs, incorporating the flour, and knead until smooth and elastic. Wrap in cling film and rest in the fridge for 1 to 3 hours.
  2. Prepare the Filling: Boil the spinach until wilted, drain, and squeeze out excess water. Mix spinach, ricotta, grated nutmeg, and zest of 1 lemon in a bowl. Season with salt and pepper.
  3. Form the Ravioli: Roll out the dough into thin sheets, laminate, and place spoonfuls of filling on a sheet. Cover with another sheet, seal around the filling, and cut into individual ravioli.
  4. Cook the Ravioli: Melt butter in a skillet, add sage until crispy. Cook ravioli in boiling salted water for 2-3 minutes until they float. Drain and add to skillet with brown butter and sage. Squeeze juice of 1 lemon over the top, toss, and serve.

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