Ravioli Ricotta e Spinaci

🛒 Ingredients

• 00 Flour 70 g · 256 kcal
• Large Egg 60 g · 80 kcal
• Olive Oil 3 g · 27 kcal
• Fresh Spinach 150 g · 35 kcal
• Whole Milk Ricotta Cheese 80 g · 139 kcal
• Grated Parmesan Cheese 15 g · 60 kcal
• Unsalted Butter 10 g · 72 kcal
• Fresh Sage leaves 2 g · 1 kcal
• Extra Parmesan Cheese for garnish 5 g · 20 kcal

👨‍🍳 Instructions

1. Prepare the pasta dough by mixing flour, egg, a pinch of salt, and olive oil. Knead until smooth and elastic, then wrap and let rest for at least 30 minutes at room temperature.
2. For the filling, blanch spinach, squeeze out all excess water, and chop finely. Combine with ricotta, grated Parmesan, a pinch of nutmeg, salt, and pepper.
3. Roll out the pasta dough thinly, either by hand or using a pasta machine, into sheets. Place small mounds of filling about 3 cm apart on one sheet.
4. Lightly brush the pasta around the filling with water, then cover with a second pasta sheet. Press firmly around each mound to seal, ensuring no air is trapped, then cut out the ravioli using a pastry wheel or knife.
5. Bring a large pot of salted water to a rolling boil and carefully drop in the ravioli. Cook for 3-4 minutes, or until they float to the surface and are al dente.
6. While ravioli cook, melt butter in a skillet with fresh sage leaves over medium heat until fragrant. Drain the cooked ravioli, reserving some pasta water, and add directly to the skillet.
7. Toss gently to coat the ravioli in the butter-sage sauce, adding a splash of reserved pasta water if needed to create a glossy emulsion. Serve immediately with extra grated Parmesan cheese.