Ravioli filled with spinach and ricotta served with sage and butter

IIngredients for filling

(serves 4 -5)

• 500 g fresh spinach

• 250 g ricotta

• Zest of 2 lemons

• Salt and pepper to taste

• 50 g Parmesan cheese

Ingredients for fresh pasta

• 280 g 00 flour or all-purpose flour

• 120 g semolina flour

• 4 eggs

Ingredients for butter and sage infused butter

• 100 gr butter 

• 10 sage leaves

• 40 g parmigiano reggiano  (about 4 heaping tablespoons)

• Salt, to taste

• Black pepper (optional)

  
  

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Sage-Infused Butter Sauce

Procedure:

1. Melt the butter in a double boiler and add the fresh sage leaves.

2. Let it infuse for 20 minutes to absorb the flavor and aroma.

3. Reserve in a saucepan until ready to finish the dish. 

Spinach and ricotta filling

Procedure:

1. Wash the spinach. Then, bring 4 liters of salted water to a boil in a pot.

2. Cook the spinach for approximately 1 minute, then drain and transfer to very cold water to stop the cooking process and set the color.

3. Drain all the water until the spinach is well dried.

4. Finely chop the spinach and transfer it to a large bowl.

5. Mix in the ricotta, Parmesan cheese and lemon zest. Then, adjust with salt and pepper.

6. Set aside until ready to assemble the ravioli.

   
   

Fresh pasta

Procedure:

1. Place the flours on a wooden board and create a well in the middle with your fingertips.

2. Pour the eggs into the center and beat them with a fork. Gradually incorporate the flour into the egg mixture.

3. Mix slowly until the flour absorbs the moisture from the eggs. Begin kneading gently until you obtain a smooth and soft dough.

   • If the dough is too dry, add a few drops of water.

   • If the dough is too wet, add a bit of flour.

4. Cover the dough with a damp cloth or plastic wrap. Let it rest for at least 20 minutes; the longer it rests, the more elastic it will become.

   
   

1. Flatten the dough with your hands. If the dough is too sticky, sprinkle a little flour on it.

2. Set the pasta machine to the widest setting. Feed the flattened dough through the machine. Repeat this process, gradually decreasing the width setting, until you achieve a thin, translucent dough.

3. Cut the dough into the desired shape, such as cappelletti, ravioli or tortelli

Cooking the ravioli

1. Bring a pot of salted water to a boil and cook the ravioli (usually 3–5 minutes).

2. Carefully drain the ravioli using a slotted spoon and transfer them directly into the pan with the butter and sage

3. Toss the ravioli gently in the butter for a minute. Add 1–2 tablespoons of pasta water to help create a light, creamy sauce.

4. Turn off the heat and mix in 30 g (about 3 tbsp) of grated Parmigiano Reggiano, stirring gently to coat the ravioli.

5. Plate the ravioli and top each portion with the remaining 10 g (about 1 tbsp) of Parmesan. Add freshly ground black pepper if desired.

6. Optional: Add some nuts or toasted bread crumps.

   Buon appetito