Ricotta and Spinach Ravioli with Butter and Sage

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

Ingredients

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

Preparation

1. Start by preparing the filling: mix the ricotta, finely chopped spinach, egg, Parmesan, a pinch of nutmeg, and salt and pepper to taste in a bowl until you obtain a homogeneous mixture.
2. Roll out the egg pasta into thin sheets (about 1-2 mm thick). Place small amounts of filling on the sheet at regular intervals.
3. Cover with another sheet of pasta and press well around the filling to seal the ravioli, being careful to remove any trapped air.
4. Cut out the ravioli with a pasta cutter wheel or mold, and remember to lightly flour the work surface to prevent sticking.
5. Cook 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. Let the butter brown slightly to absorb the flavor of the sage.
7. Drain the ravioli with a slotted spoon and toss them in the butter and sage for a few minutes over medium heat.
8. Serve immediately, accompanied by an additional sprinkle of Parmesan if desired.

Trivia

Ravioli are 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 spinach and Parmesan adds an extra touch of flavor. The butter and sage sauce, with its intense and buttery aroma, completes the dish exquisitely, providing a contrast of flavors that enhances the delicacy of the filling.