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