Spinach and Ricotta Ravioli with Sage Butter Sauce

2 halves of a ravioli sitting on top of other whole ravioli.

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Spinach and Ricotta Ravioli with Sage Butter Sauce

Spinach and Ricotta Ravioli made with fresh pasta sheets and smothered in a nutty brown butter and sage sauce, a delicious dinner recipe bursting with Italian flavours. The recipe might look complicated, but it's in fact incredibly easy to make with just a few simple ingredients. Serve them for dinner date or a fancy meal for your family, and everybody will love them!

Prep Time40

Cook Time10

Resting Time30

Total Time1 20

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 721kcal

Author: Daniela Apostol

Ingredients

For the ravioli dough

200 g plain flour (7 oz)
2 medium-sized eggs

For the filling

250 g ricotta
3 frozen spinach nests
45 g grated parmesan (3 tbsp)
¼ teaspoon ground black pepper
¼ teaspoon sea salt

For the sauce

60 g salted butter (2 oz)
10 fresh sage leaves
60 g grated parmesan (4 tbsp)

Instructions

To make the dough, prepare the work surface. Sift the flour, make a well in the middle and crack the eggs in.
Use a fork to beat the eggs well, gradually adding flour from the edges.
Use your hands to knead it very well into a dough that is smooth, elastic and does not stick to the hands.
Cover the dough with a kitchen towel, and leave it to rest for at least 30 minutes.
In the meantime, make the filling.
Add the frozen spinach nests to a pot, cover with water, and bring to a boil on a high heat.
Leave the spinach to cook until completely thawed.
Drain the water, and squeeze the excess water well.
Chop the spinach well and add it to a bowl together with the ricotta, grated parmesan, salt and pepper and mix well to combine.
Once the dough has rested, divide it into 3 parts.
Flour each dough roll well, and roll it lightly with a rolling pin.
Starting with the widest setting ( lowest number) on the pasta machine, feed each dough roll through the machine, gradually reducing the thickness until you reach setting 7.
Lay the pasta sheet on a floured surface, and place teaspoons of the filling in the middle of the sheet leaving about 4-5 cm between each mound of filling.
Fold the pasta sheet in half, and press gently around each mound of filling to remove any trapped air.
Seal the edges well, then use a ravioli cutter or a knife to cut out squares.
Transfer the ravioli to a floured surface in a single layer until all the filling and dough have been used up.
Bring a pot of salted water to the boil, add the ravioli and cook them for 3-4 minutes or until they float and the pasta is tender.
To make the sauce, add the butter to a large enough frying pan, and allow it to melt on a medium heat.
Leave it to simmer for 2-3 minutes until it turns slightly golden and nutty, then add the fresh sage leaves and allow them to infuse the butter for 1-2 minutes or until they look slightly crisp.
Transfer the ravioli to the pan together with 2 tablespoons of the water they cooked in, and swirl them around to be coated in sauce well.
Serve with plenty of parmesan.

Video

Notes

Do not overfill the ravioli, or they could burst or prevent them from sealing properly.
Make sure you seal the edges well, if needed, brush a bit of water around the edges of ravioli sheets before pressing them together.
Air trapped around the filling can make the ravioli split during cooking, so press gently around each mound before sealing.
Use plenty of flour while making the pasta sheets and shaping the ravioli to prevent them from sticking to the work surface.
Brown the butter gently, a high heat will make it burnt quickly, we just need a lightly golden colour for a deeper flavour.

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