Ricotta and Spinach Ravioli with Butter and Sage (Ravioli di

• servings: 8 servings

Ingredients

For the pasta:

400 grams (14 oz/4 scant cups) 00 flour, or unbleached all-purpose flour, plus extra as needed

4 eggs

For the filling:

500 grams (17.5 oz/2.25 cups) cow's milk ricotta, preferably fresh, well drained (see note)

70 grams (2.5 oz) goat cheese* (if using supermarket ricotta only)

300 grams (11 oz) fresh spinach (150 g cooked & squeezed dry)

80 grams (3 oz) Parmigiano-Reggiano cheese, freshly grated, or more to taste

1 egg

freshly grated nutmeg, to taste

salt and freshly cracked black pepper, to taste

For the sauce:

unsalted butter, I use 25 grams (1 oz/2 Tbsp) per person

fresh sage leaves, to taste, I use 2 per person

freshly grated Parmigiano-Reggiano cheese, to taste

Directions

1. Carefully wash the spinach and remove any large stems or yellow leaves. Lightly drain. (If using pre-washed spinach you can skip this step.) Place a large stockpot over medium-low heat. Add the spinach with a pinch of salt and cover. Stir frequently until the spinach wilts. Drain the spinach in a colander and let cool. (If using pre-washed spinach, add a tablespoon or two of water to the pot to help the wilting process.) Once cool, squeeze dry to remove all excess water. Chop finely with a knife and set aside.

2. Prepare your pasta dough. Place the flour on a clean work surface and form a well in the center by creating a circular wall of flour with a wide enough space in the center to hold the eggs comfortably. Crack the eggs into the well and start beating them with a fork, adding the flour bit by bit in a circular motion from the surrounding wall of flour to create a smooth dough that is moist, yet firm and not sticky. Once you’ve incorporated all of the flour into the eggs (you might not need it all, or you might need more), gently knead the dough until it’s very smooth, pliable, and doesn’t stick to your hands. It should take about 10 minutes. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes or up to an hour.

3. While the dough rests, make the filling. Place the ricotta cheese, goat cheese*, spinach, Parmigiano-Reggiano cheese, egg, fresh nutmeg, salt, and pepper in a bowl and stir to combine well. Taste for seasoning and adjust if necessary. Make sure that your filling is highly seasoned.

4. Place the filling in a piping bag or resealable bag and set it aside. It can be made 1-2 days in advance and stored in the fridge. Just before using, cut off the tip if needed.

5. Set a large pot of water to boil. Once it comes to a boil, add salt. (It should taste like seawater.)

6. Next, roll out the dough. If doing it by hand, use a long rolling pin to roll out the dough until thin but not too thin or the pasta will not be strong enough to contain the filling. Fold your round of dough in half to mark the halfway point pressing lightly on the seam to leave an impression. Open it up again and pipe dollops of your filling into even rows on half of the dough. You can make your ravioli whatever size you wish. I make them very filled (see picture above) and about 5 cm/2-inches per side. Fold over the empty half of dough. Seal each raviolo well to push out any air pockets. Press down hard where you have a double layer of pasta in order to create an even thinness as best you can. With a pastry cutter with a fluted edge, cut your ravioli into squares. (If you do not have a fluted pastry wheel, use a pizza cutter and seal the edges with a fork.)

7. If using a pasta machine, divide the dough into 6 pieces. Cover the pieces not in use to prevent drying out. Flatten each piece with a rolling pin to the width of the machine and the thickness of the #1 setting. Starting with the #1 setting, roll the pasta (inserting width-wise) through each number in order, making sure to not skip a number or you will crush the dough. Roll out until thin but not too thin. (On a Marcato Atlas, about #6.) Fold the piece in half as above to mark the halfway point. On half of the dough, place dollops of the filling, evenly spaced and seal and cut as above. If you find that your dough is drying out and you fear that your pasta won't seal well, use a spray bottle filled with water to lightly moisten the dough before sealing. Do this for each piece of pasta until you have used all of your pasta and filling and cut all of your squares.

8. To serve: Melt the butter over medium-low heat in a large skillet. Once the butter melts, add the fresh sage leaves and cook gently until you can smell the aroma of the sage and the leaves look slightly wilted. Turn off the heat. Gently place the ravioli in the salted water and cook until tender at the edges, about 4-5 minutes. How much time it takes will depend upon the size and thickness of your pasta. Taste a corner to know when it's done. Once cooked, scoop the ravioli and place them in the butter sauce. Turn the heat on low again under the skillet and lightly coat the ravioli with the butter, adding some pasta water if you desire to make things more fluid. Turn off the heat and serve with grated Parmigiano-Reggiano cheese on top.

Nutrition

• Calories: 200
• Total Fat: 20 g