Finally getting to write this as it has been the star of the show in my instagram page for years and years.
My friends who tasted it always ask me about the recipe so they can recreate it at home themselves.
This spinach and ricotta ravioli recipe is very simple, however, it takes quite some time to make.
The good news is you can make big batches freeze the rest for a quick mid- week dinner.
Frozen ravioli will take 5 minutes to boil instead of the quick 2 minutes when fresh.
The fresh pasta is so simple it almost doesn't need intructions.
I must warn you though that it takes some effort especially beyond 4 eggs and 400 grams of flour. I like 3 eggs and 300 g because it is a happy medium for me and feeds a family of 3 on 2 seperate occasions.
If you have help you can definitely make a bigger batch than that.
When I was in Morocco I couldn't get the 00 flour so I substituted each 100 grams for 50 g all purpose flour and 50 g of extra fine semolina.
I can not stress the importance of squeezing the spinach dry enough.
After cooking the spinach it must be drained. I also like squeezing it more after chopping it.
The moisture in the filling wll make the the pasta dough sticky and tear it.
For the pasta machine, I recommend investing in the Imperia pasta maker, it will last for years, click here to have a look.
Spinach and Ricotta Ravioli with Sage and Butter Recipe
Ingredients
- 3 eggs
- 300 g 00 grade pasta flour
- 250 g ricotta cheese
- 250 g spinach
- 50 g parmesan cheese
- 1 egg yolk for filling ( optional)
- ½ teaspoon nutmeg freshly grated if possible
- 4 sage leaves
- 3 tablespoon butter
- 3 tablespoon olive oil
- salt & pepper
Instructions
- Mix 3 whole eggs with the flour and kneed for 10 minutes.
- Wrap the dough ball in cling film and let rest for 30 min.
- Wash, drain and cook spinach in 1 tbps of olive oil until wilted.
- Drain the spinach dry between palms of hands or in a clean kitchen towel.
- Chop spinach, drain as much moisture out as possible.
- Mix chopped spinach, ricotta, optional egg yolk, parmesan, nutmeg, salt & pepper and adjust taste according to preference.
- Divide dough into 3 equal portions. Take one portion and keep the others covered in cling film to stop from drying.
- Pass each portion through the pasta machine starting from the largest setting through to the second to last. Using a very little dusting of flour.
- Place a teaspoonful of ravioli filling onto the pasta. Brush each edge with water.
- Lay the other half of the sheet over the filling and gently press between each square of filling.
- Cut the ravioli squares.
- Lay them over a dusted sheet pan. Finish the remaining dough and filling.
- Boil a big pot of water, add salt, drop the ravioli and cook for 3 minutes.
- In a seperate pan, met 3 tablespoon of butter with 2 tablespoon of olive oil, sage leaves, salt and pepper.
- Drain the ravili with a slotted spoon and place them directly onto the sage/olive oil/butter sauce. let it sit for a minute and serve.
