Spinach Ricotta Handmade Ravioli (Print)
Delicate handmade ravioli filled with spinach and ricotta, finished with a golden butter and sage sauce.
# Components:
→ Pasta Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 teaspoon fine sea salt
→ Filling
04 - 10 ounces fresh spinach, washed and stems removed
05 - 1 cup ricotta cheese, drained
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon freshly grated nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce
11 - 4 tablespoons unsalted butter
12 - 8-10 fresh sage leaves
13 - Salt and pepper, to taste
14 - Freshly grated Parmesan cheese, for serving
# Directions:
01 - On a clean work surface, mound 2 cups of all-purpose flour and create a well in the center. Add 3 large eggs and 1/2 teaspoon fine sea salt to the well. Gradually incorporate the flour into the eggs using a fork, then knead by hand for 8-10 minutes until a smooth dough forms. Wrap the dough in plastic wrap and allow it to rest for 30 minutes.
02 - Steam or sauté 10 ounces of fresh spinach until wilted. Let the spinach cool, then squeeze out any excess water and chop it finely. In a medium bowl, combine the chopped spinach with 1 cup of drained ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 large egg yolk, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until all ingredients are well combined.
03 - Divide the rested pasta dough in half. Using a rolling pin or pasta machine, roll each piece of dough into thin sheets, approximately 1/16 inch (2 mm) thick. Keep the rolled dough sheets covered with a clean kitchen towel or plastic wrap to prevent them from drying out.
04 - Place teaspoons of the prepared filling about 1 inch (2.5 cm) apart on one sheet of rolled pasta dough. Lightly moisten the edges of the dough sheet with water. Carefully place the second sheet of dough over the filling. Press down around each mound of filling to seal the ravioli and press out any air pockets. Use a sharp knife or a pasta cutter to cut the dough into individual ravioli squares. Ensure the edges are firmly sealed.
05 - Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli to the boiling water in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes, or until the ravioli float to the surface. Remove the cooked ravioli from the water using a slotted spoon.
06 - In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 8-10 fresh sage leaves to the melted butter. Cook, swirling the pan occasionally, until the butter turns a golden brown color and becomes fragrant, about 2-3 minutes. Season the sauce with salt and pepper to taste.
07 - Gently add the cooked ravioli to the skillet with the sage butter sauce. Toss carefully to coat the ravioli evenly. Plate the ravioli and garnish with freshly grated Parmesan cheese before serving.
# Chef Secrets:
01 -
- Ready in just one hour for an impressive homemade meal
- Creates tender pasta pillows with a perfectly balanced filling
- Showcases fresh ingredients with minimal sauce for authentic Italian flavor
- Can be prepared ahead and frozen for future meals
02 -
- Contains approximately 440 calories per serving with 22g fat, 44g carbohydrates, and 19g protein
- Can be prepared up to the filling stage a day ahead and stored in the refrigerator
- The perfect balance of pasta to filling should be thin enough to cook quickly but sturdy enough not to break
03 -
- Always rest your pasta dough for at least 30 minutes before rolling. This relaxation period makes the dough more pliable and easier to work with, resulting in more tender pasta.
- When making ravioli for the first time, start with slightly thicker pasta sheets. As you gain confidence, you can roll them thinner for more delicate results.
- The quality of your ricotta makes a tremendous difference in this recipe. Look for fresh, whole milk ricotta from a specialty shop rather than mass produced varieties, which often contain stabilizers and gums that affect texture and flavor.