Ravioli with Spinach

🛒 Ingredients

• Durum wheat flour '00' 60 g · 218 kcal
• Egg 25 g · 39 kcal
• Fresh spinach 100 g · 23 kcal
• Ricotta cheese (whole milk) 80 g · 139 kcal
• Parmigiano-Reggiano cheese (grated) 20 g · 78 kcal
• Unsalted butter 15 g · 108 kcal
• Fresh sage leaves 5 g · 0 kcal

👨‍🍳 Instructions

1. First, prepare the pasta dough: On a clean surface, create a well with the '00' flour. Crack the egg into the well and gradually incorporate the flour with a fork, then knead by hand for 10-15 minutes until smooth and elastic. Cover with plastic wrap and let it rest for at least 30 minutes at room temperature.
2. Next, prepare the spinach filling: Sauté fresh spinach in a pan until wilted, then squeeze out all excess water. Finely chop the spinach and mix it in a bowl with ricotta cheese, grated Parmigiano-Reggiano, a pinch of nutmeg, salt, and black pepper until well combined.
3. Roll out the rested pasta dough very thinly, either with a pasta machine or a rolling pin. Cut the dough into squares (approx. 5x5 cm). Place a small spoonful of the spinach-ricotta filling in the center of each square.
4. Brush the edges of the dough squares with a little water, then fold one corner over to meet the opposite corner, forming a triangle. Press firmly around the filling to seal, pushing out any air. Repeat for all ravioli.
5. Bring a large pot of salted water to a rolling boil. Carefully add the ravioli and cook for 3-5 minutes, or until they float to the surface and are al dente. While ravioli cook, melt butter in a separate pan over medium heat with fresh sage leaves until fragrant and slightly browned.
6. Drain the cooked ravioli and gently toss them in the sage butter sauce. Serve immediately, garnished with extra grated Parmigiano-Reggiano.