📝 About This Recipe
A cornerstone of Italian 'Primi' culture, these delicate pasta pillows represent the soulful simplicity of a Tuscan kitchen. The silkiness of handmade egg pasta meets a cloud-like filling of fresh sheep's milk ricotta and vibrant sautéed spinach, finished in a luxurious hazelnut-hued brown butter sauce. This dish is a masterclass in balance, where the earthy nutmeg and sharp Parmigiano-Reggiano elevate humble ingredients into a sophisticated culinary experience.
🥗 Ingredients
For the Fresh Egg Pasta
- 300 grams Tipo 00 Flour (plus extra for dusting)
- 3 pieces Large Eggs (room temperature)
- 1 pinch Fine Sea Salt
- 1 teaspoon Olive Oil (optional, for elasticity)
For the Ricotta and Spinach Filling
- 500 grams Fresh Spinach (washed and stems removed)
- 250 grams Ricotta Cheese (well-drained overnight)
- 50 grams Parmigiano-Reggiano (finely grated)
- 1 piece Egg Yolk (to bind the filling)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Sauce and Garnish
- 100 grams Unsalted Butter (high-quality European style)
- 12-15 pieces Fresh Sage Leaves (whole)
- 30 grams Parmigiano-Reggiano (shaved or grated for serving)
- 2-3 tablespoons Pasta Water (reserved from the pot)
👨🍳 Instructions
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1
On a clean wooden surface, create a mound with the flour and make a wide 'well' in the center. Crack the eggs into the well, add the salt and olive oil, 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, use your hands to knead it for about 10 minutes. The dough should become smooth, elastic, and spring back when poked. Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
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3
While the dough rests, wilt the spinach in a large pan with a splash of water over medium heat. Once wilted, immediately transfer to a colander and rinse with cold water to preserve the green color.
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4
Crucial step: Squeeze the spinach with your hands or a clean kitchen towel until it is completely dry. Any excess moisture will make the ravioli soggy. Finely chop the dried spinach.
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5
In a medium bowl, combine the chopped spinach, drained ricotta, grated Parmigiano-Reggiano, egg yolk, nutmeg, and pepper. Mix until smooth. Transfer to a piping bag for easier assembly.
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6
Divide the rested pasta dough into four pieces. Keep the others covered. Using a pasta machine, roll the dough through the widest setting, folding it over itself and re-rolling 2-3 times to laminate. Gradually decrease the settings until you reach the thinnest or second-to-thinnest setting (about 1mm).
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7
Lay one sheet of pasta on a floured surface. Pipe or spoon small mounds of filling (about 1 tablespoon each) along the sheet, leaving 2 inches of space between them.
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8
Lightly brush the pasta around the filling with a tiny bit of water. Place a second sheet of pasta over the top. Use your fingers to press firmly around each mound, pushing out any air bubbles before sealing.
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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 or cornmeal to prevent sticking.
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10
Bring a large pot of salted water to a gentle boil. In a wide skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to foam and turn a golden-brown 'hazelnut' color.
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11
Carefully drop the ravioli into the boiling water. Cook for 3-4 minutes; they are ready about 1 minute after they float to the surface.
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12
Use a slotted spoon to transfer the ravioli directly into the sage butter sauce. Add a splash of pasta water and gently toss to coat the pasta in the glossy emulsion.
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13
Plate immediately, garnishing with the crispy sage leaves and an extra dusting of Parmigiano-Reggiano.
💡 Chef's Tips
The secret to perfect ravioli is 'dry' filling; always drain your ricotta and squeeze your spinach aggressively. Air bubbles are the enemy; they cause ravioli to burst in the water, so ensure you press all air out when sealing. If the pasta dough feels too dry while kneading, dampen your hands rather than adding water directly to the pile. Don't overfill the ravioli; less is more to ensure a perfect seal and a balanced bite of pasta and filling. Use a 'gentle' boil for the water; a violent rolling boil can tear the delicate pasta skins.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Vermentino or Gavi di Gavi. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the butter. Start the meal with a light antipasto of prosciutto and melon or marinated olives. Finish with a light lemon sorbet to cleanse the palate after the buttery sage sauce.