Spinach and Ricotta Ravioli with Sage Butter Sauce
Delicate handmade ravioli filled with creamy spinach and ricotta cheese, served with a rich sage butter sauce. Perfect as a main course for a comforting Italian-inspired dinner.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup spinach cooked and finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 6 tablespoons butter
- 6-8 sage leaves
- Salt and pepper to taste
Instructions
Make the Ravioli Dough:
- Combine flour and eggs in a mixing bowl. Knead into a smooth dough, wrap in plastic, and let it rest for 30 minutes.
Prepare the Filling:
- Mix ricotta, spinach, Parmesan, nutmeg, salt, and pepper in a bowl until well combined.
Assemble the Ravioli:
- Roll out the dough thinly, cut into squares, and place a teaspoon of filling on each. Cover with another layer of dough and seal the edges.
Cook the Ravioli:
- Boil the ravioli in salted water for 3-4 minutes, or until they float to the surface.
Make the Sage Butter Sauce:
- Melt butter in a skillet, add sage leaves, and cook until fragrant. Drizzle over the ravioli.
Serve:
- Serve the ravioli hot, garnished with additional Parmesan if desired.
Notes
- Make Ahead: Ravioli can be frozen before cooking for up to 1 month.
- Variations: Try substituting spinach with kale or adding mushrooms to the filling.