Ravioli with Spinach and Ricotta

Ingredients

• 300 g fresh spinach
• 250 g ricotta cheese
• 1/2 cup grated Parmesan cheese
• 300 g all-purpose flour
• 3 large eggs
• 10 fresh sage leaves
• 4 tbsp butter

Instructions

1. 1

   Mound the flour on a clean surface, make a well in the center, and crack the eggs into it. Beat the eggs gently with a fork, gradually incorporating the flour until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

2. 2

   In a skillet over medium heat (350°F / 175°C), sauté the fresh spinach with a splash of water until wilted (about 2-3 minutes). Drain well, squeeze out excess liquid, and chop finely.

3. 3

   In a bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, a pinch of salt, and black pepper. Mix well to combine.

4. 4

   Cut the dough into 4 pieces. Flatten one piece and roll it out using a pasta machine or rolling pin until very thin (about 1mm thick). Repeat with the other pieces.

5. 5

   Place small teaspoons of the filling on one sheet of pasta, spaced about 2 inches apart. Brush the areas around the filling with a little water. Place a second sheet of pasta over the top. Press down around the filling to seal and remove air pockets. Cut into individual ravioli using a knife or ravioli cutter.

6. 6

   Bring a large pot of salted water to a rolling boil (212°F / 100°C). Add the ravioli and cook for 3-4 minutes, or until they float to the surface and are tender. Reserve 1/2 cup of pasta cooking water, then drain.

7. 7

   While the pasta cooks, melt the butter in a large skillet over medium heat (350°F / 175°C). Add the sage leaves and cook until the butter turns golden brown and smells nutty (brown butter), and sage is crispy. Add the cooked ravioli to the pan with a splash of reserved pasta water and toss gently to coat. Serve immediately.