Ravioli with Ricotta and Spinach - Butter & Sage

Instructions

1. 1

   To make the ravioli with ricotta and spinach, start with the fresh pasta: In a bowl, beat the eggs. Gradually add them to the flour, which you have placed in a bowl, and mix with a fork to incorporate them.

2. 2

   Knead with your hands in the bowl, then transfer the mixture to a clean work surface and continue kneading until you obtain a smooth and homogeneous consistency. Wrap the dough in plastic wrap and let it rest in a cool, dry place for 30 minutes.

3. 3

   Meanwhile, prepare the filling: Place the spinach in a pan with a drizzle of hot oil and sauté briefly over high heat. Lower the heat and cook with the lid on for about 5-6 minutes. Once cooked, season with salt.

4. 4

   Transfer the spinach to a colander to drain the excess liquid, then chop finely. In a bowl, combine the ricotta and grated Grana Padano DOP.

5. 5

   Add salt, pepper, and nutmeg, then add the chopped spinach and mix to combine. Transfer the filling to a piping bag without a tip.

6. 6

   After the dough has rested, divide it into two portions. Flatten one portion with your hands, then roll it out with a rolling pin to obtain a shape that is fairly regular and has a width similar to that of the rolling pin of a pasta machine. Pass the pasta sheet through the widest setting of the pasta machine.

7. 7

   Place the strip of pasta you obtained on a work surface and fold the sides towards the center, then roll it out again with a rolling pin to give it a rectangular shape as regular as possible. Pass the pasta sheet through the rollers again, gradually decreasing the thickness until you reach the thinnest setting, about 1-2 mm. Repeat the same process to roll out the second portion of dough; cover the first pasta sheet with a damp cloth or plastic wrap to prevent it from drying out.

8. 8

   Trim the edges of the pasta sheets with a knife and re-roll the scraps, being careful not to let them dry out. Pipe small mounds of filling onto one of the pasta sheets, spacing them about 3 cm apart and leaving a free border of about 1.5 cm. Use a spray bottle or brush to moisten the pasta sheet with water, then cover with the second pasta sheet, making sure the edges are well aligned. Press the edges with your fingers to make them adhere well.

9. 9

   Gently press your finger around the filling to release any air. Finally, cut and finish the edges with a fluted pastry wheel to obtain ravioli about 4.5x4.5 cm in size. Place the ravioli on a cloth dusted with semolina.

10. 10

    After you have formed all the ravioli, you are ready to cook them: Cook the ravioli in boiling salted water for about 1-2 minutes. In the meantime, melt the butter in a large pan with a sprig of sage. Add a ladleful of the ravioli cooking water and create an emulsion.

11. 11

    Once cooked, drain the ravioli with a slotted spoon and transfer them to the pan with the sauce, then toss gently to coat, being careful not to break them. Your ravioli with ricotta and spinach, butter, and sage are ready to be served!