Ravioli with spinach and ricotta filling and sage butter
About the recipe
Ravioli, originally from different regions of Italy such as Liguria, Piedmont and Emilia-Romagna, are filled pasta that are prepared in many different ways. In this recipe, I show you how to make homemade ravioli with a delicious spinach and ricotta filling and an aromatic sage butter sauce. There are many other fillings for ravioli and other types of filled pasta such as tortellini and cappelletti. For the pasta dough, I often use a special pasta dough with egg yolk, which is ideal for ravioli. However, it can only be rolled out easily with a manual pasta machine, so I suggest the classic pasta dough with egg as an alternative.
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Ingredients
For the dough (for 4 to 6 people, makes approx. 60 ravioli)
For the filling
For the sauce
Video on the topic
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Picture guide
Blanch the spinach in boiling water for 30 seconds, drain in a colander and rinse with cold water. “1“ Squeeze the water out of the spinach thoroughly. There should now only be about 90 g left from 200 g. “2“ Finely chop the spinach. “3“
Mix the spinach with the ricotta and Parmesan in a bowl. “4“ Season the mixture with salt and nutmeg. “5“ Pour the mixture into a piping bag and place in the fridge for at least 1 hour. “6“
Pile the flour onto a clean work surface and form a well in the middle. Pour the beaten eggs into the well. “7“ Gradually work in the flour from the edges until you have a viscous mixture. “8“ Fold the remaining flour onto the egg mixture and mix everything thoroughly until a crumbly mixture is formed. “9“
Shape these into a lump “10“ and knead vigorously for 8 to 10 minutes until the dough is silky and smooth. “11“ Wrap the dough airtight in cling film and leave to rest at room temperature for at least 30 minutes. “12“
Roll out the pasta dough into square sheets using a pasta machine or use a rolling pin to roll it out into a circle. The dough should be between 1.5 and 0.8 mm thick. “13“, “14“, “15“
Mark the center of the pastry sheet and apply the filling to one half of the pastry in bites, about 3 cm apart. “16“ Sprinkle the pastry sheet lightly with water and “17“ Fold the unfilled half of the pastry over the filling. “18“
Carefully squeeze out the air. “19“ Cut or cut out the ravioli with a pastry wheel or cookie cutter. “20“ Place the ravioli on a surface floured with semolina. Cook them within 30 minutes or freeze them on a tray for 30 minutes, then fill them into freezer bags and store them in the freezer for up to 3 months. “21“
Bring salted water to the boil and cook the ravioli in it for 3 to 5 minutes. “22“ Heat the butter in a frying pan over a medium heat and fry the sage for 15 to 30 seconds until golden brown. Set the pan aside. “23“ Reheat the sage butter. Remove the ravioli from the water with a slotted spoon and place them in the pan. Turn them in the sage butter. “24“ Serve the ravioli immediately and sprinkle with grated Parmesan cheese. Enjoy your meal!
