Ingredients
Egg pasta dough:
- 280 gr (2 1/3 cups) all purpose flour
- 2 whole eggs
- 4 yolks
Ravioli filling:
- 500 gr (17.5 oz) fresh spinach
- 250 gr (8.8 oz) fresh ricotta
- 30 gr (1 oz) parmigiano reggiano
- salt
- black pepper
Sauce and garnish:
- butter
- sage
- black pepper
- parmigiano reggiano
Instructions
Make the Pasta Dough:
- On a clean surface, pour the flour and create a well in the center.
- Crack the whole eggs and egg yolks into the well.
- Gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
Prepare the Ravioli Filling:
- Heat a drizzle of olive oil in a skillet over medium heat.
- Sauté the fresh spinach until wilted and any excess moisture evaporates, for about 5-7 minutes.
- Chop the sautéed spinach finely.
- In a bowl, combine the chopped spinach, fresh ricotta, grated Parmigiano Reggiano cheese, salt, and black pepper. Mix well until thoroughly combined. Adjust seasoning to taste.
Roll out the Pasta Dough:
- After resting, divide the pasta dough into smaller portions.
- Roll out each portion of dough into thin sheets using a pasta machine or rolling pin.
Fill and Shape the Ravioli:
- Place small mounds of filling onto one sheet of pasta, leaving space between each mound.
- Carefully place another sheet of pasta on top.
- Press around each mound of filling to seal the ravioli and remove any air pockets.
- Shape the ravioli into “plin” style: Using your fingers, fold each ravioli over itself to form a small half-moon-shaped package. Press firmly along the edges to seal.
- Cut the ravioli into squares or use a ravioli cutter.
Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Carefully drop the ravioli into the boiling water.
- Cook the ravioli for about 3-4 minutes, or until they float to the surface.
- Meanwhile, in a separate skillet, melt butter over medium heat. Add sage leaves and cook until fragrant.
- Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the butter and sage.
- Gently toss the ravioli in the butter and sage sauce until coated.
Serve:
- Serve the ricotta and spinach ravioli hot, garnished with grated Parmigiano Reggiano cheese if desired.
Enjoy your meal!