Description
This homemade Spinach & Ricotta Ravioli recipe features delicate fresh pasta stuffed with a flavorful spinach and ricotta filling, seasoned with chilli flakes and nutmeg. Served with a fragrant sage and butter sauce, and finished with grated parmesan, this dish offers a classic Italian comfort meal that’s both elegant and satisfying.
Ingredients
Scale
For the Pasta Dough
- 400g ’00’ pasta flour, plus extra for dusting
- 4 large eggs
For the Filling
- 200g spinach
- 500g ricotta cheese
- ½ tsp chilli flakes
- ¼ tsp nutmeg
- 50g parmesan, grated
- Salt and freshly ground black pepper, to taste
For the Sage Butter Sauce
- 100g butter
- 12 fresh sage leaves
- 50g parmesan, finely grated, to serve
Instructions
- Make the Pasta Dough: Tip the pasta flour onto a clean work surface and form a well in the centre. Crack the eggs into the well and use a fork to gradually combine the flour and eggs. When a dough begins to form, use your hands to shape it into a ball. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Form into a neat ball, cover with cling film or a damp cloth, and set aside to rest for 30 minutes.
- Prepare the Filling: Boil a kettle of water and blanch the spinach by pouring the hot water over it in a colander. Allow it to wilt, then cool slightly. Transfer the spinach to a clean towel and squeeze out excess moisture thoroughly. Chop the spinach finely on a chopping board. In a bowl, combine the ricotta, chopped spinach, chilli flakes, nutmeg, grated parmesan, and season generously with salt and pepper. Mix well with a fork, then cover and refrigerate until ready to use.
- Roll the Pasta Sheets: Divide the rested dough into four quarters. Flatten one piece slightly with your palm, keeping the others covered. Using a pasta machine, pass the dough through starting at the thickest setting. Gradually move through the settings, reducing thickness each time and dusting with flour as needed, until the dough reaches the thinnest setting. Repeat this process for the remaining dough pieces to create thin pasta sheets.
- Assemble the Ravioli: Dust a clean work surface with flour and lay out all pasta sheets. On one sheet, place teaspoons of filling spaced about 2cm apart down the centre. Brush the edges of the pasta around the filling with water, then carefully layer another sheet of pasta over the top. Starting at one end, press down around each filling mound to remove air and seal the ravioli. Trim the edges with a knife or pasta cutter and cut out individual ravioli pieces. Place them on a floured baking tray to prevent sticking.
- Cook the Ravioli: Bring a large pan of salted water to a boil, then reduce to a simmer. Gently add the ravioli and cook for 4-5 minutes until they float to the surface and are tender. Meanwhile, melt the butter in a large frying pan over medium heat. Add the sage leaves and cook until the butter is foaming and turns lightly golden, infusing the sage flavor into the sauce.
- Toss and Serve: Using a slotted spoon, transfer the cooked ravioli directly into the sage butter pan. Gently toss to coat the ravioli evenly with the flavorful butter sauce. Serve immediately, garnished with finely grated parmesan sprinkled over the top.
Notes
- Ensure spinach is thoroughly drained and squeezed dry before mixing to avoid soggy filling.
- Resting the pasta dough is crucial for elasticity and easier rolling.
- Keep unused pasta sheets covered to prevent drying out.
- If you don’t have a pasta machine, roll the dough out thinly by hand with a rolling pin.
- You can prepare the ravioli ahead of time and freeze them before cooking, separating layers with parchment paper.
- Adjust seasoning in the filling according to taste, especially salt and chilli flakes.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: spinach ravioli, ricotta ravioli, fresh pasta, sage butter sauce, homemade ravioli, Italian pasta recipe, vegetarian pasta
