Italian cuisine · Dough, Pasta & Rice

Ravioli di Ricotta e Spinaci

Homemade ravioli with a ricotta-spinach filling in sage butter.

Ingredients · for 4 servings

• 300 g pasta dough
• 250 g ricotta
• 200 g spinach
• Sage, butter
• Parmesan

Instructions

1. Wilt the spinach, squeeze very well and chop finely; mix with ricotta, salt, pepper and nutmeg.
2. Roll the pasta dough out paper-thin and dot one half with 1 tsp filling each, 3 cm apart.
3. Moisten the rims, lay the second half on top, press out the air and cut out the ravioli; press the rims firmly.
4. Cook in plenty of salt water for 3–4 min until they float.
5. Melt the butter, let the sage leaves infuse for 1 min and gently toss the ravioli in it.
6. Serve with grated Parmesan.