📝 About This Recipe
Transport your kitchen to the heart of Tuscany with this quintessential Italian classic. Delicate, silk-like egg pasta envelopes a creamy, emerald-flecked filling of fresh sheep's milk ricotta and sautéed spinach, seasoned with a whisper of nutmeg. Finished in a nutty, golden brown butter sauce with crispy sage leaves, this dish represents the pinnacle of rustic elegance and seasonal comfort.
🥗 Ingredients
The Fresh Pasta Dough
- 300 grams 00 Flour (plus extra for dusting)
- 3 pieces Large Eggs (room temperature)
- 1 teaspoon Olive Oil (extra virgin)
- 1 pinch Sea Salt
The Filling
- 500 grams Fresh Spinach (washed and stemmed)
- 250 grams Ricotta Cheese (drained of excess moisture)
- 50 grams Parmigiano-Reggiano (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 piece Egg Yolk (to bind the filling)
- 1 clove Garlic (smashed)
The Sauce and Garnish
- 100 grams Unsalted Butter (high quality European style)
- 12-15 pieces Fresh Sage Leaves
- 1 teaspoon Lemon Juice (to brighten the sauce)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
On a clean work surface, mound the '00' flour and create a deep well in the center. Crack the eggs into the well, add the olive oil and salt, and use a fork to gently whisk the eggs, gradually incorporating flour from the inner walls.
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2
Once a shaggy dough forms, switch to your hands. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and springy to the touch. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes.
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3
While the dough rests, sauté the spinach in a large pan with the smashed garlic clove and a splash of water until wilted. Remove the garlic and discard.
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4
Place the cooked spinach in a clean kitchen towel and squeeze vigorously to remove every drop of liquid. This is crucial to prevent soggy ravioli. Finely chop the dry spinach.
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5
In a medium bowl, combine the chopped spinach, drained ricotta, grated Parmigiano-Reggiano, egg yolk, and nutmeg. Season with salt and pepper to taste. Mix until homogeneous and transfer to a piping bag.
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6
Divide the rested pasta dough into 4 pieces. Using a pasta machine, roll one piece at a time (keep others covered) starting from the widest setting down to the second-thinnest setting (usually setting 7 or 8).
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7
Lay one long sheet of pasta on a floured surface. Pipe mounds of filling (about 1 tablespoon each) along the center of the sheet, spaced about 2 inches apart.
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8
Lightly brush the pasta around the filling with a tiny bit of water. Fold the sheet over or place a second sheet on top. Press firmly around the filling, working from the center outward to expel any trapped air bubbles.
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9
Cut the ravioli into squares using a fluted pasta cutter or a knife. Place them 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. In a large skillet, melt the butter over medium heat.
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11
Cook the butter until it begins to foam and turn a light nutty brown. Add the sage leaves and fry for 1 minute until they are crisp and the butter smells toasted.
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12
Carefully drop the ravioli into the boiling water. Cook for 3-4 minutes; they will float to the surface when they are nearly done.
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13
Using a slotted spoon, transfer the ravioli directly into the brown butter sauce. Add a splash of pasta water and the lemon juice, gently tossing to glaze the pasta.
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14
Plate immediately, spooning extra sage butter over the top and finishing with a final dusting of Parmigiano-Reggiano.
💡 Chef's Tips
Ensure your ricotta is very dry; if it's watery, let it strain through cheesecloth for at least 2 hours. Always remove air bubbles when sealing the pasta, otherwise the ravioli will burst during boiling. Use a '00' grade flour for the smoothest texture, as its fine grind creates a superior 'mouthfeel' compared to all-purpose flour. Don't overcook the spinach; you want to preserve its vibrant green color and nutritional value. If the dough feels too dry while kneading, dampen your hands rather than adding water directly to the pile.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Vermentino or Pinot Grigio. Serve as a 'Primi Piatti' followed by a light arugula salad with lemon vinaigrette. Accompany with warm, crusty focaccia to soak up the remaining sage brown butter. A side of roasted cherry tomatoes adds a lovely acidic contrast to the creamy filling.