Ravioli Ricotta & Spinach with Butter & Sage

Italian tradition dictates that fresh handmade stuffed pasta be served for Sunday lunch or prepared for special family gatherings.

You will invariably find “Ravioli di Ricotta” as a pasta course in the best Tuscan restaurants.

The pasta is usually cut in squares or circles and typically stuffed with ricotta cheese and spinach, chard, and wild herbs. Fresh ricotta cheese made from cow or sheep milk is easily found in Tuscany

So as not to cover the delicate flavor of the filling, only butter and sage are needed to dress the ravioli.

FRESH PASTA DOUGH INGREDIENTS

• 500g of flour type “00”

• 5 whole eggs

FILLING INGREDIENTS INGREDIENTS

Add into a bowl

• 250g fresh buffalo ricotta cheese
• 100g baby spinach (cooked in the pan for 2-3 minutes)
• 20/30g Parmesan cheese
• 1 egg yolk
• A pinch of grated nutmeg
• Salt
• Black pepper

Ravioli Ricotta & Spinach with Butter & Sage

Instructions:

  • Mix the pasta dough.
  • Place the pasta machine on a firm clean work surface and dust it with flour (type “00”). Take a piece of pasta dough, the size of an orange, and press it flat.
  • Set your pasta machine at its widest setting and work the piece of pasta all the way down to the narrowest setting to get a very thin layer pasta sheet.

To make the ravioli place the pasta sheet flat and place a small amount (the size of a pound coin) of filling in a row leaving a gap of 2-3 centimeters from each other.

  • Fold it over and press the pasta sheet together from the folded point outwards and finally cut them into the desired shape (round or square).
  • Now place the ravioli into a pot of boiling water and boil for 2 minutes.
    In a large pan melt, 100g of butter add the cooked ravioli, the sage leaves, and a small amount of vegetable stock, to keep it creamy.
    Let them cook for 2 minutes.

Your pasta ravioli is now ready to serve. Add grated Parmesan cheese on top as required.

Enjoy Your Meal!

Check Out The Recipe Published In Chiswick Herald

Author Lazarin

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