Ravioli di Ricotta e Spinaci
This homemade Ricotta and Spinach Ravioli is a comforting Italian dish with creamy ricotta and fresh spinach nestled inside delicate pasta. Perfectly paired with a sage butter sauce or marinara, this dish brings the flavors of Italy to your kitchen!
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 cup fresh spinach finely chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
- 4 tablespoons unsalted butter for sage sauce
- Fresh sage leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Make the Pasta Dough: Mix flour and salt in a large bowl, create a well, and add eggs. Gradually incorporate flour into eggs until a dough forms. Knead for 10 minutes, then wrap and rest for 30 minutes.
- Prepare the Filling: Combine ricotta, spinach, Parmesan, salt, pepper, and nutmeg in a bowl.
- Roll Out the Dough: Roll the dough into thin sheets using a pasta machine or rolling pin.
- Fill the Ravioli: Place teaspoons of filling on one sheet of dough, moisten edges with water, top with another sheet, press to seal, and cut into shapes.
- Cook the Ravioli: Boil ravioli for 2-4 minutes, or until they float.
- Serve: Melt butter in a pan, add sage leaves, and toss cooked ravioli in the sage butter. Serve with Parmesan.
Notes
You can freeze the uncooked ravioli for later use. Simply freeze them on a baking sheet before transferring them to a freezer bag.