Ravioli Ricotta Spinach Butter

Be the first to rate

(No Ratings Yet)

Loading...

Soft homemade ravioli pillows are stuffed with creamy ricotta and tender spinach, then tossed in a nutty browned butter sauce with crisp sage leaves. This elegant northern Italian classic lets simple, high-quality ingredients shine on the plate.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 17 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 2 gSugar
• 25 gProtein
• 580 mgSodium
• 380 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the fresh pasta dough

• 2 cups (260 g) all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon fine sea salt
• 2 to 3 tablespoons cold water, as needed

For the ricotta and spinach filling

• 1 cup (240 g) fresh whole-milk ricotta, well-drained
• 1 cup (150 g) cooked baby spinach, squeezed dry and finely chopped
• 1/2 cup (45 g) finely grated Parmesan cheese
• 1 large egg yolk
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the brown butter and sage sauce

• 1/2 cup (115 g) unsalted butter
• 10 to 12 fresh sage leaves
• 1/3 cup (30 g) finely grated Parmesan cheese, for serving
• Flaky sea salt, to finish

Directions

1. Make the dough: mound the flour on a clean surface, make a well in the center, and add the eggs, olive oil, and salt. Gradually whisk the wet ingredients with a fork while drawing in the flour, then knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Prepare the filling: in a medium bowl, stir together the drained ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper until evenly combined. Cover and chill while you roll the dough.
3. Roll and fill the ravioli: divide the dough in half and roll each piece into a thin sheet (about 1/16 inch) on a lightly floured surface. Place heaping teaspoons of filling about 2 inches apart on one sheet, brush around each mound with water, lay the second sheet on top, and press out air pockets. Cut into 2 to 3 inch squares or rounds and seal the edges firmly.
4. Cook the ravioli: bring a large pot of well-salted water to a gentle boil. Drop the ravioli in batches and cook for 3 to 4 minutes, until they rise to the surface and the dough is just tender. Remove with a slotted spoon and keep warm.
5. Make the brown butter sauce: while the ravioli cook, melt the butter in a wide skillet over medium heat. Swirl until the milk solids turn golden brown and the butter smells nutty, about 3 to 4 minutes. Add the sage leaves and let them crisp for 30 seconds.
6. Toss and serve: gently add the drained ravioli to the skillet with the brown butter and toss carefully to coat. Plate immediately, shower with grated Parmesan, finish with flaky sea salt, and serve hot.

Cook’s Notes

• Drain the ricotta in a cheesecloth-lined sieve for at least 30 minutes; excess moisture is the most common reason ravioli burst during cooking.
• Roll the pasta as evenly as possible so all ravioli finish cooking at the same time; very thin sheets can tear when sealing.
• Watch the brown butter closely, as it can go from golden to burnt in under a minute; pull it off the heat as soon as it smells toasted.
• For a richer finish, stir 2 tablespoons of heavy cream into the brown butter just before tossing with the ravioli.
• Fresh pasta cooks much faster than dried, so taste one ravioli at the 2 minute mark to avoid overcooking.

You might also like

European

Trofie Pasta with Trapanese Almond-Tomato Pesto

European

Sicilian Baked Pasta with Meat Sauce and Eggs

European

Classic Amatriciana Spaghetti with Guanciale and Pecorino

European

Roman Fried Rice Balls with Stretchy Mozzarella