{"id":222,"date":"2023-10-18T20:01:47","date_gmt":"2023-10-18T19:01:47","guid":{"rendered":"https:\/\/davefoodstories.com\/?p=222"},"modified":"2024-03-23T11:46:43","modified_gmt":"2024-03-23T11:46:43","slug":"ricotta-and-spinach-ravioli-in-a-brown-butter-sauce","status":"publish","type":"post","link":"https:\/\/davefoodstories.com\/index.php\/2023\/10\/18\/ricotta-and-spinach-ravioli-in-a-brown-butter-sauce\/","title":{"rendered":"Ricotta And Spinach Ravioli In A Brown Butter Sauce"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Ricotta And Spinach Ravioli In A Brown Butter Sauce\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/jnh4-DYA1Mg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>Ingredients<\/strong><br>Egg pasta dough:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>280 gr (2 1\/3 cups) all purpose flour<\/li>\n\n\n\n<li>2 whole eggs<\/li>\n\n\n\n<li>4 yolks<\/li>\n<\/ul>\n\n\n\n<p>Ravioli filling:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 gr (17.5 oz) fresh spinach<\/li>\n\n\n\n<li>250 gr (8.8 oz) fresh ricotta<\/li>\n\n\n\n<li>30 gr (1 oz) parmigiano reggiano<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>black pepper<\/li>\n<\/ul>\n\n\n\n<p>Sauce and garnish:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>butter<\/li>\n\n\n\n<li>sage<\/li>\n\n\n\n<li>black pepper<\/li>\n\n\n\n<li>parmigiano reggiano<\/li>\n<\/ul>\n\n\n\n<p><br><strong>Instructions<\/strong><\/p>\n\n\n\n<p><strong>Make the Pasta Dough:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>On a clean surface, pour the flour and create a well in the center. <\/li>\n\n\n\n<li>Crack the whole eggs and egg yolks into the well. <\/li>\n\n\n\n<li>Gradually incorporate the flour into the eggs until a dough forms. <\/li>\n\n\n\n<li>Knead the dough for about 10 minutes until smooth and elastic. <\/li>\n\n\n\n<li>Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.<\/li>\n<\/ul>\n\n\n\n<p><strong>Prepare the Ravioli Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat a drizzle of olive oil in a skillet over medium heat. <\/li>\n\n\n\n<li>Saut\u00e9 the fresh spinach until wilted and any excess moisture evaporates, for about 5-7 minutes. <\/li>\n\n\n\n<li>Chop the saut\u00e9ed spinach finely. <\/li>\n\n\n\n<li>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.<\/li>\n<\/ul>\n\n\n\n<p><strong>Roll out the Pasta Dough:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>After resting, divide the pasta dough into smaller portions. <\/li>\n\n\n\n<li>Roll out each portion of dough into thin sheets using a pasta machine or rolling pin.<\/li>\n<\/ul>\n\n\n\n<p><strong>Fill and Shape the Ravioli:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place small mounds of filling onto one sheet of pasta, leaving space between each mound. <\/li>\n\n\n\n<li>Carefully place another sheet of pasta on top. <\/li>\n\n\n\n<li>Press around each mound of filling to seal the ravioli and remove any air pockets. <\/li>\n\n\n\n<li>Shape the ravioli into &#8220;plin&#8221; style: Using your fingers, fold each ravioli over itself to form a small half-moon-shaped package. Press firmly along the edges to seal. <\/li>\n\n\n\n<li>Cut the ravioli into squares or use a ravioli cutter.<\/li>\n<\/ul>\n\n\n\n<p><strong>Cook the ravioli:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bring a large pot of salted water to a boil. <\/li>\n\n\n\n<li>Carefully drop the ravioli into the boiling water. <\/li>\n\n\n\n<li>Cook the ravioli for about 3-4 minutes, or until they float to the surface. <\/li>\n\n\n\n<li>Meanwhile, in a separate skillet, melt butter over medium heat. Add sage leaves and cook until fragrant. <\/li>\n\n\n\n<li>Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the butter and sage. <\/li>\n\n\n\n<li>Gently toss the ravioli in the butter and sage sauce until coated.<\/li>\n<\/ul>\n\n\n\n<p><strong>Serve:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Serve the ricotta and spinach ravioli hot, garnished with grated Parmigiano Reggiano cheese if desired.<\/li>\n<\/ul>\n\n\n\n<p>Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IngredientsEgg pasta dough: Ravioli filling: Sauce and garnish: Instructions Make the Pasta Dough: Prepare the Ravioli Filling: Roll out the Pasta Dough: Fill and Shape the Ravioli: Cook the ravioli: Serve: Enjoy your meal!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[13,9,18,17,14,16,10,15,12,11],"class_list":{"0":"post-222","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-blog","7":"tag-davefoodstories","8":"tag-food","9":"tag-handmade","10":"tag-homemade","11":"tag-italian-food","12":"tag-pasta","13":"tag-ravioli","14":"tag-ravioli-ricotta-spinach","15":"tag-ricotta","16":"tag-spinach","17":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/comments?post=222"}],"version-history":[{"count":7,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/222\/revisions"}],"predecessor-version":[{"id":306,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/222\/revisions\/306"}],"wp:attachment":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/media?parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/categories?post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/tags?post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}