Ravioli di Ricotta e Spinaci
Classic homemade spinach and ricotta ravioli, tossed in a fragrant brown butter and sage sauce, and finished with freshly grated Parmigiano Reggiano.
🧂 Ingredients
- 400 g Fresh pasta dough(Homemade or good quality store-bought)
- 250 g Whole milk ricotta cheese(Drained of excess liquid)
- 200 g Fresh spinach(Washed and tough stems removed)
- 80 g Unsalted butter
- 12 leaves Fresh sage leaves(About 1/4 cup packed)
- 60 g Parmigiano Reggiano cheese(Finely grated, plus more for serving)
- 1 Egg yolk(For egg wash (optional, helps seal ravioli))
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the spinach and ricotta filling: Wilt the spinach by either sautéing it in a dry pan until softened or by blanching it in boiling water for 1-2 minutes. Immediately drain the spinach and rinse under cold water to stop the cooking. Once cool enough to handle, squeeze out as much liquid as possible. Finely chop the spinach. In a medium bowl, combine the chopped spinach, drained ricotta, half of the grated Parmigiano Reggiano, salt, and pepper. Mix well until thoroughly combined. Taste and adjust seasoning if needed.
⏱️ 20 minutes - 2
Assemble the ravioli: Lightly flour a clean work surface. Divide the pasta dough into two portions. Roll out one portion of the pasta dough thinly using a pasta machine or a rolling pin until it's almost translucent (you should be able to see your hand through it). Lay the pasta sheet on the floured surface. Place small spoonfuls of the spinach and ricotta filling (about 1 teaspoon each) onto the pasta sheet, spacing them about 1.5-2 inches apart. If using, lightly brush the edges of the pasta around the filling with egg wash. Carefully lay the second pasta sheet over the first, pressing gently around each mound of filling to remove air pockets and seal the edges. Use a ravioli cutter or a knife to cut out individual ravioli. Ensure the edges are well sealed to prevent them from opening during cooking. Place the finished ravioli on a lightly floured baking sheet or tray.
⏱️ 45 minutes - 3
Make the sage brown butter sauce: In a large skillet, melt the butter over medium heat. Once melted, add the fresh sage leaves. Continue to cook, swirling the pan occasionally, until the butter begins to foam and then subsides. Watch closely as the milk solids at the bottom of the pan turn a nutty golden brown and the butter smells fragrant and toasted. This should take about 5-7 minutes. Be careful not to burn the butter; if it smells acrid or the solids turn very dark, discard and start again. Remove the skillet from the heat once the butter is browned.
⏱️ 7 minutes - 4
Cook and serve the ravioli: Bring a large pot of generously salted water to a rolling boil (ensure it's as salty as the sea). Carefully add the ravioli to the boiling water, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until the ravioli float to the surface and the pasta is tender but al dente. Using a slotted spoon or spider strainer, gently transfer the cooked ravioli directly into the skillet with the brown butter and sage sauce. Add a splash of the pasta cooking water to help emulsify the sauce. Gently toss the ravioli in the sauce to coat. Serve immediately, garnished with extra grated Parmigiano Reggiano and a crack of black pepper.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the spinach is squeezed extremely dry to prevent a watery filling.
- ✓Seal the ravioli edges firmly, pressing out any air pockets to prevent them from opening during cooking.
- ✓Watch the butter carefully when browning; it should be a toasted golden brown, not burnt. The aroma will be nutty and fragrant.
- ✓Cook ravioli in plenty of well-salted boiling water. They cook quickly, so don't overcook them.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add lemon zest to the ricotta filling for a brighter flavor.
- Substitute spinach with other greens like chard or kale.
- For a richer sauce, add a splash of white wine to the browned butter before tossing the ravioli.