9 oz all-purpose flour
2 fresh eggs + 1 egg yolk
16 oz fresh whole milk ricotta
13 oz spinach
6 tbsp grated parmesan
1/3 stick of butter
5 fresh sage leaves
Coarse or Kosher salt to taste
Extra virgin olive oil to taste
Ground black pepper
For the ravioli pasta dough:
- Sift 4/5 of the flour and pour it into the bottom of a large bowl, or place it directly of a wooden work surface. Make it look like a volcano, with a crater in the middle.
- Add the eggs and egg yolk to the “crater”, mix them with a fork, then start kneading with your hands to create a smooth ball of dough.
- Wrap the ball in plastic film and set it aside for at least 30 minutes away from the light.
For the ravioli filling:
- Heat the spinach with a couple of garlic cloves and a little olive oil.
- Blend it.
- Combine in a large bowl with the ricotta, parmesan cheese, nutmeg and black pepper powder
- Unwrap the homemade pasta dough and divide it into two loaves. Lay one on a work surface, and wrap the other one again so it doesn’t dry out.
- Flour the first one, and pass it through the pasta machine repeatedly until you get a long rectangular sheet about 1 mm (1/25 inch) thick.
- Transfer the dough sheet to a floured work surface, then repeat the process with the dough loaf you had set aside.
- Now, transfer the ravioli filling to a piping bag, and use it to create small filling balls on the first dough sheet. Arrange them in two rows, 1 inch away from each other.
- After that, press the spaces around the filling balls with your fingers and use a kitchen brush or spoon to wet the edges of the sheet.
- Lay the second pasta sheet on top of the first one, matching the edges. Press again with your fingers around the filling and the borders, and sprinkle a little extra flour all over them.
- Use the pasta rolling cutter to cut out your ravioli and keep them aside on a floured tray or baking dish.
- Cook the ravioli in a large pot full with salted boiling water for 3 or 4 minutes. When they come up to the surface of the water, wait some more seconds and taste one of them. They should be ready.
For the dressing:
- While the ravioli are boiling, melt the butter in a small pot, add the sage leaves and let them simmer for a few minutes over low heat.
- Take the ravioli out of the water with a slotted spoon and leave them in a large strainer until they get rid of all excess water, then place them into a baking dish.
- Remove the sage leaves, and add the butter to the ravioli. If you wish, you can add some extra parmesan cheese and ground black pepper.
For this recipe, you’re going to need the following tools: a large working surface, a pasta machine, and a pasta rolling cutter with toothed blades (or, alternatively, a ravioli stamp).
I usually make 12 ravioli for each person, but if your guests are not big eaters you can go as low as 10 or even 8 ravioli per person.
- Prep Time: 90
- Cook Time: 5
- Category: Pasta
- Cuisine: Italian
Keywords: butter and sage ravioli, ravioli burro e salvia, traditional ravioli recipe, how to make ravioli