Nonna Marfisa's Ravioli

Transport your taste buds to the rustic kitchens of Italy with Nonna Marfisa’s Ravioli, a timeless classic crafted with love and tradition. This handmade pasta recipe features delicate pillows of tender dough stuffed with a creamy, flavorful blend of ricotta, finely chopped spinach, and freshly grated Parmesan, enhanced with a touch of nutmeg for warmth. Each ravioli is gently boiled to perfection and adorned with a luscious sage butter sauce, where crispy sage leaves and nutty browned butter add depth and sophistication. Perfect for a cozy family dinner or a special occasion, this dish captures the essence of Italian comfort food. With just 90 minutes of preparation, you'll create a restaurant-worthy meal at home that’s sure to impress even the pickiest eaters. Serve with an extra sprinkle of Parmesan and fresh black pepper for a truly indulgent finish.

Nutriscore Rating: 73/100

Prep Time:90 mins

Cook Time:10 mins

Total Time:100 mins

Servings: 4

Ingredients

• 400 grams All-purpose flour
• 4 pieces Large eggs
• 250 grams Ricotta cheese
• 200 grams Spinach, cooked and finely chopped
• 50 grams Parmesan cheese, grated
• 0.25 teaspoons Nutmeg, grated
• 0.5 teaspoons Salt
• 100 grams Unsalted butter
• 10 pieces Fresh sage leaves
• 0.25 teaspoons Black pepper
• 50 milliliters Water (for sealing ravioli)

Directions

Step 1

Place the flour on a clean work surface or in a large mixing bowl. Make a well in the center and crack the eggs into it.

Step 2

Using a fork, beat the eggs and gradually incorporate the flour from the edges. Once combined, knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3

Prepare the filling by combining the ricotta cheese, chopped spinach, Parmesan cheese, nutmeg, 0.25 teaspoons of salt, and a pinch of black pepper in a bowl. Mix until well combined and set aside.

Step 4

Divide the rested pasta dough into four portions. Roll each portion into thin sheets (about 1 mm thick) using a pasta machine or rolling pin.

Step 5

Place small teaspoons of filling about 4 cm apart on one of the pasta sheets. Lightly brush water around the filling to help seal the edges.

Step 6

Gently lay a second sheet of pasta over the first, pressing down around the filling to remove air pockets and seal the ravioli. Use a ravioli cutter or knife to cut the ravioli into squares.

Step 7

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface.

Step 8

While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 2-3 minutes.

Step 9

Using a slotted spoon, transfer the cooked ravioli to the skillet with the sage butter. Toss gently to coat.

Step 10

Serve immediately with an extra sprinkle of Parmesan cheese and freshly ground black pepper, if desired.

Nutrition Facts

Serving size	(1156.9g)

Amount per serving	% Daily Value*
Calories	2359.8

Total Fat 66.4g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat g
Cholesterol 947.2mg	0%
Sodium 1530.3mg	0%
Total Carbohydrate 334.6g	0%
Dietary Fiber 17.5g	0%
Total Sugars 2.3g
Protein 120.1g	0%

Vitamin D 160IU	0%
Calcium 2051.6mg	0%
Iron 31.5mg	0%
Potassium 1934.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 19.9%

Carbs: 55.4%