Ricotta and Spinach Ravioli

Ricotta and spinach ravioli are a classic of Italian cuisine, and here I provide you with a recipe to prepare them from scratch. Note that, depending on your tastes or dietary needs, you may need to make changes to the ingredients or the method.

Ingredients

• For the pasta:

  • 300 g of type 00 flour
  • 3 large eggs
  • 1 pinch of salt

• For the filling:

  • 250 g of ricotta cheese
  • 200 g of spinach (already blanched and squeezed)
  • 50 g of grated Parmesan cheese
  • Salt, to taste
  • Nutmeg, to taste
  • Pepper, to taste

• To season:

  • Butter, as needed
  • Fresh sage
  • Grated Parmesan cheese for serving

Preparation

1. Start by preparing the pasta: place the flour in a mound on a work surface, add the eggs and a pinch of salt in the center. Knead until you obtain a smooth and uniform dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

2. Prepare the filling: in a bowl, mix the ricotta with the finely chopped spinach, Parmesan, a pinch of salt, a grating of nutmeg, and a bit of pepper. Taste to check and adjust the seasoning.

3. Roll out the dough into thin sheets with the help of a pasta machine or rolling pin. Cut out discs or squares, place a teaspoon of filling in the center, and close the ravioli by sealing the edges.

4. Bring a large pot of salted water to a boil, cook the ravioli for a few minutes, until they float to the surface.

5. Meanwhile, melt the butter in a pan with a few sage leaves. Drain the ravioli and transfer them to the pan with the melted butter, toss them briefly to flavor.

6. Serve hot, sprinkled with grated Parmesan cheese and, if desired, a pinch of freshly grated nutmeg.

You could also enrich the filling with other cheeses such as pecorino or experiment with alternative spices like thyme or rosemary. Happy cooking and enjoy your meal!