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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.
Ingredients
Instructions
Knead flour and eggs into a smooth pasta dough. Rest 30 minutes.
Mix ricotta, squeezed spinach, parmesan and nutmeg. Season well.
Roll pasta thin. Place teaspoons of filling at intervals, fold over, cut into squares, seal edges.
Brown butter with sage leaves until nutty.
Cook ravioli 3–4 minutes in salted boiling water. Drain, toss in sage butter.
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.
