Ricotta and Spinach Ravioli with Butter and Sage

Let’s prepare these delicious ricotta and spinach ravioli with a butter and sage dressing together, a classic dish of Italian cuisine.

Ingredients

• 250 g of egg pasta (ready-made or homemade)
• 200 g of good quality ricotta cheese
• 100 g of cooked and squeezed spinach
• 50 g of grated Parmesan cheese
• 1 egg
• Nutmeg to taste
• Salt and pepper to taste
• 100 g of butter
• Fresh sage leaves to taste

Preparation

1. Start by preparing the filling: mix in a bowl the ricotta, finely chopped spinach, egg, Parmesan, a pinch of nutmeg, and salt and pepper as needed until you get a homogeneous mixture.
2. Roll out the egg pasta into thin sheets (about 1-2 mm thick). Place small amounts of the filling on the dough at regular intervals.
3. Cover with another sheet of pasta and press well around the filling to seal the ravioli, taking care to eliminate any trapped air.
4. Cut out the ravioli with a pasta cutter or stamp, and remember to lightly flour the work surface to prevent them from sticking.
5. Boil the ravioli in plenty of salted water for about 3-4 minutes or until they float to the surface.
6. While the ravioli are cooking, melt the butter in a pan and add the sage. Allow the butter to brown slightly to flavor it with the sage.
7. Drain the ravioli with a slotted spoon and sauté them in the butter and sage for a few minutes over medium heat.
8. Serve immediately, topped with an additional sprinkle of Parmesan if you wish.

Curiosity

Ravioli is a specialty typical of various Italian regions and can be filled with various ingredients. The combination of ricotta and spinach is one of the most classic and beloved. Ricotta, a fresh and light cheese, pairs perfectly with the sweetness of the spinach and the Parmesan adds an extra touch of flavor. The butter and sage dressing, with its intense and buttery aroma, completes the dish exquisitely, offering a contrast of flavors that enhances the delicacy of the filling.