Ravioli
raviolo
Italy’s broad family of filled pasta parcels, with regional shapes and fillings ranging from cheese and greens to meat and seafood.
About this dish
Italy’s broad family of filled pasta parcels, with regional shapes and fillings ranging from cheese and greens to meat and seafood. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Spinach and ricotta ravioli
Pasta
- 300 g 00 or all-purpose flour
- 3 large eggs
- 15 g flour for dusting
Filling
- 300 g drained ricotta
- 300 g fresh spinach
- 50 g grated Parmesan
- 1 egg yolk
- pinch of nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
Sauce
- 60 g butter
- 8 sage leaves
- 1
Pasta: 300 g 00 or all-purpose flour; 3 large eggs. Knead pasta ingredients 8 minutes; rest covered 30 minutes. Knead firm and smooth and wrap the rest.
- 2
Filling: 300 g drained ricotta; 300 g fresh spinach; 50 g grated Parmesan; plus the remaining ingredients listed for this component. Wilt spinach, cool, squeeze very dry and mince. Mix with ricotta, Parmesan, yolk and seasoning. Drain ricotta and squeeze spinach until it does not drip; keep filling chilled.
- 3
Roll pasta very thin in strips. Place tablespoons of filling at 5 cm intervals, cover with a second strip and press out air around each mound. Seal and cut into 40 squares. Roll about 1 mm thick in small sheets, cover unused pasta and press air out before sealing.
- 4
Sauce: 60 g butter; 8 sage leaves. Boil gently 3-5 minutes until pasta and filling are cooked. Melt butter with sage and toss with drained ravioli. Check tender pasta and set filling at 71°C/160°F, drain and toss gently in sage butter.
Note
Dry filling prevents leaks. Keep pasta covered; moisten edges lightly only if they have dried. Dusting flour or starch is separate from the mixed dough; use only what is needed on the work surface.