Spinach and Ricotta Ravioli with Butter and Sage
Ingredients
For the filling
- 200g Frozen Spinach, defrosted
- 250g Ricotta
- 50g Grana Padano
- 25g Breadcrumbs
- 2g Nutmeg
- Pinch of Salt
- Pinch of Pepper
For the pasta dough
- 50g Fresh Spinach, boiled
- 200g 00 Flour
- 20g Semolina
- 1 Egg
- Pinch of Salt
For the sauce
- 30g Butter
- 20 leaves Sage
- 50g Parmigiano Reggiano
Preparation
Mix the filling ingredients together until well combined.
Prepare the pasta dough by combining all dough ingredients, kneading until smooth, and letting it rest for at least 30 minutes.
Roll out the dough into thin sheets using a pasta machine or rolling pin.
Place spoonfuls of filling on the dough sheets, cover with another sheet, cut into ravioli shapes, and seal the edges.
Bring a large pot of salted water to a boil and cook the ravioli until they float to the surface, about 3-5 minutes.
For the sauce, melt butter in a pan over medium heat, add sage leaves, and cook until the butter is browned and sage is crisp.
Drain the ravioli and toss with the sage butter sauce, then sprinkle with grated Parmigiano Reggiano before serving.
