Spinach Ricotta Ravioli

Delight in the authentic flavors of homemade Spinach Ricotta Ravioli, a classic Italian dish that brings comfort to your plate. This recipe features tender, hand-rolled pasta filled with a creamy blend of sautéed spinach, ricotta, and a hint of nutmeg, creating a delicate yet flavorful bite. The ravioli are finished with a luxurious sage-infused browned butter sauce, enhancing the dish with a nutty, aromatic richness. Perfect for a special dinner or a weekend culinary project, this recipe combines the joy of making pasta from scratch with the sophisticated simplicity of traditional Italian cooking. Easy to pair with a crisp side salad and a glass of white wine, this spinach ricotta ravioli is sure to impress at any table.

Nutriscore Rating: 59/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 3 large Eggs
• 1 teaspoon Salt
• 250 grams Spinach
• 150 grams Ricotta cheese
• 50 grams Parmesan cheese
• 0.25 teaspoon Nutmeg
• 100 grams Butter
• 8 leaves Fresh sage leaves
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Start by preparing the pasta dough. On a clean work surface, create a mound with 300 grams of all-purpose flour. Make a well in the center, and crack in 2 eggs. Add 0.5 teaspoons of salt to the eggs.

Step 2

Using a fork, gently beat the eggs, slowly incorporating the surrounding flour until a dough starts to form. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Step 3

Meanwhile, prepare the filling. In a frying pan over medium heat, add 1 tablespoon of olive oil and 250 grams of washed and chopped spinach. Cook until the spinach is wilted, then transfer it to a bowl.

Step 4

Mix 150 grams of ricotta cheese, 50 grams of grated Parmesan cheese, 0.25 teaspoon of nutmeg, and a pinch of salt and black pepper with the spinach. Ensure the mixture is well combined and set aside.

Step 5

Once the dough has rested, divide it into four equal pieces. Keep the pieces you're not currently working with covered to prevent them from drying out.

Step 6

Using a pasta machine or a rolling pin, roll each piece into thin sheets, about 1mm thick. Place small spoons of the filling mixture at even intervals on one sheet.

Step 7

Brush around the filling with a beaten egg to help seal the ravioli. Lay another sheet of pasta on top, pressing around the filling to remove air pockets and seal the edges.

Step 8

Cut the ravioli into squares using a pasta cutter or a knife. Ensure all edges are sealed well by pressing with a fork.

Step 9

Bring a large pot of salted water to a boil. Cook the ravioli in small batches for about 3-4 minutes until they float to the top.

Step 10

While the ravioli are cooking, melt 100 grams of butter in a large frying pan. Add 8 fresh sage leaves and cook until the butter begins to brown slightly.

Step 11

Transfer the cooked ravioli with a slotted spoon into the sage butter. Gently toss to coat the ravioli in the sauce.

Step 12

Serve the ravioli hot, garnished with extra grated Parmesan if desired.

Nutrition Facts

Serving size	(1022.7g)

Amount per serving	% Daily Value*
Calories	2666.4

Total Fat 145.3g	0%
Saturated Fat 72.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 929.4mg	0%
Sodium 3853.1mg	0%
Total Carbohydrate 248.4g	0%
Dietary Fiber 12.9g	0%
Total Sugars 3.2g
Protein 91.0g	0%

Vitamin D 139IU	0%
Calcium 1390.9mg	0%
Iron 20.8mg	0%
Potassium 2181.6mg	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: 49.1%

Protein: 13.7%

Carbs: 37.3%