📝 About This Recipe
Transport your kitchen to the heart of Emilia-Romagna with these delicate, silk-smooth pasta pockets. Each ravioli is filled with a creamy blend of whole-milk ricotta, wilted spinach, and sharp Parmigiano-Reggiano, then gently boiled to al dente perfection. Finished in a nutty, aromatic brown butter sauce, this dish represents the pinnacle of Italian comfort and culinary elegance.
🥗 Ingredients
For the Pasta Dough
- 300 grams 00 Flour (sifted; can substitute with all-purpose flour)
- 3 pieces Large Eggs (at room temperature)
- 1 teaspoon Olive Oil (extra virgin)
- 1 pinch Sea Salt (fine grain)
For the Filling
- 250 grams Fresh Spinach (steamed, squeezed very dry, and finely chopped)
- 250 grams Ricotta Cheese (whole milk, drained of excess moisture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon Zest (finely grated)
- 1 to taste Salt and Black Pepper
For the Sauce and Garnish
- 8 tablespoons Unsalted Butter (high quality European style)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1/4 cup Pasta Water (reserved from the boiling pot)
- 2 tablespoons Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
On a clean work surface, pile the flour and create a deep 'well' in the center. Crack the eggs into the well, adding the olive oil and salt.
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2
Using a fork, gently whisk the eggs, slowly incorporating flour from the inner walls of the well until a thick paste forms. Gradually bring in the rest of the flour until a shaggy dough is created.
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3
Knead the dough by hand for 8-10 minutes. It should transform from lumpy to smooth, elastic, and slightly tacky. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the drained ricotta, finely chopped spinach, Parmigiano-Reggiano, nutmeg, lemon zest, salt, and pepper. Mix until uniform and transfer to a piping bag for precision.
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5
Divide the rested dough into four pieces. Keep the others covered while you work. Flatten one piece and run it through a pasta machine at the widest setting. Fold it in thirds like a letter and run it through again.
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6
Continue passing the dough through the rollers, decreasing the thickness setting one notch at a time until the sheet is translucent (typically the second-to-last setting).
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7
Lay the long pasta sheet on a floured surface. Pipe or spoon 1-tablespoon mounds of filling along the lower half of the sheet, spaced about 2 inches apart.
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8
Lightly brush the dough around the filling with a tiny bit of water. Fold the top half of the sheet over the mounds. Press firmly around each mound to remove air bubbles and seal the edges.
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9
Use a fluted pasta cutter or a knife to cut into squares. Place the finished ravioli on a tray dusted with semolina flour to prevent sticking.
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10
Bring a large pot of heavily salted water to a gentle boil. Avoid a violent boil, which can break the delicate pasta.
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11
While the water heats, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter foams, turns a nutty brown color, and the sage becomes crisp.
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12
Carefully drop the ravioli into the boiling water. Cook for 3-4 minutes; they are done when they float to the surface and the pasta edges are tender.
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13
Use a slotted spoon to transfer the ravioli directly from the water into the brown butter skillet. Add a splash of pasta water to emulsify the sauce.
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14
Gently toss to coat the ravioli in the sauce for 30 seconds, allowing the flavors to meld.
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15
Plate immediately, garnishing with the crispy sage leaves, toasted pine nuts, and an extra dusting of Parmigiano-Reggiano.
💡 Chef's Tips
The biggest secret to great ravioli is removing moisture; squeeze your cooked spinach in a clean kitchen towel until bone-dry to prevent a soggy filling. Always rest your dough for at least 30 minutes; this relaxes the gluten and prevents the pasta from snapping back when rolled thin. When sealing the ravioli, ensure no air is trapped inside, as air pockets will expand and cause the pasta to burst during boiling. Use a 'gentle' boil—a rolling boil is too aggressive for fresh pasta and may tear the delicate seals. If you don't have a pasta machine, use a heavy rolling pin to roll the dough until you can see the grain of the wood through it.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light Pinot Grigio to cut through the richness of the butter. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a bright, peppery contrast. A side of warm, crusty ciabatta is essential for mopping up the remaining sage brown butter. For a seasonal twist, add roasted butternut squash cubes to the butter sauce before tossing with the pasta.