Ravioli di Ricotta e Spinaci
Hand-rolled pasta parcels filled with drained ricotta, spinach and parmesan, boiled until tender and tossed in nutty brown butter with crisp fried sage leaves.
Total time
70 min
Prep
60 min
Cook
10 min
Difficulty
hard
Cuisine
Italian
vegetarian
Ingredients
400g00 flour
4eggs
300gricotta, well drained
200gspinach, cooked and squeezed dry
50gparmesan, grated
nutmegto taste
80gbutter
12 leavesfresh sage
salt and pepperto taste
Instructions
1
Knead flour and eggs into a smooth pasta dough. Rest 30 minutes.
2
Mix ricotta, squeezed spinach, parmesan and nutmeg. Season well.
3
Roll pasta thin. Place teaspoons of filling at intervals, fold over, cut into squares, seal edges.
4
Brown butter with sage leaves until nutty.
5
Cook ravioli 3–4 minutes in salted boiling water. Drain, toss in sage butter.
6
Serve with extra parmesan and cracked pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
600
Protein
27.5g
Fat
42.2g
Carbs
41.4g
Fiber
25.3g
Sodium
373mg
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