Spinaci e Ricotta Ravioli al Burro e Salvia

Spinaci e ricotta ravioli al burro e salvia - Spinach and Ricotta Ravioli in sage butter sauce.

Checkout my homemade spinach and ricotta ravioli with a lovely, rich sage & butter sauce.

The pasta dough is made from scratch, without eggs, and even the sage is homegrown from my patio.

I also added some basil in the filling for freshness. Had this for a lovely lunch.

Mangia, mangia! 👩🏻‍🍳

Spinaci e ricotta ravioli al burro e salvia recipe:

Egg free pasta dough:
150g 00 flour or plain flour
50g fine semolina
100-120ml warm water

Filling:
250g of ricotta
100g of spinach - if using fresh wilt in a pan then chop. I used frozen and let it defrost then squeezed out the excess water
Handful of grated parmesan or pecorino
Salt and pepper
Couple of tbsps chopped basil
Grated nutmeg

Sauce:
50g butter
Handful of sage leaves

1. To make the pasta dough combine the flour and semolina on a clean surface then add the warm water a little at a time until you form a dough. Note you may not need all of the water
2. Knead the dough for about 5-10 minutes until it’s smooth and no longer sticky. Leave to rest for at least 30 minutes at room temperature covered in cling film.
3. To make the filling, mix the ricotta in a medium bowl, add a little salt and pepper, grated nutmeg. Add the wilted spinach and a generous handful of cheese and chopped basil and mix until well combined. Taste to ensure you’re happy with the seasoning and adjust accordingly if needed.
4. Divide your pasta dough into 4. Either using a pasta machine, roll out the pasta, beginning with the widest setting (0) and finishing with the second narrowest (5/6). Or just roll out the dough thinly using a rolling pin on a floured surface.
5. Now either make the ravioli using a round ravioli cutter (which is what I used) or by hand cutting circles out of the dough using a glass, add the filling, brush the edge with water then add 2nd round of dough on top and using a fork to crimp the edges to seal or the pastry cutter. Note you will have leftover dough so use it all up in the same manner.
6. Either way use 1 tsp of filling for each ravioli sealing with water ensuring its enclosed and there are no air gaps.
7. You will probably end up making at least 35-40 ravioli, so only cook what you want to use then freeze the rest. Suggest 6-7 ravioli per portion.
8. Place the ravioli on a large tray that’s coated in semolina ready for cooking.
9. Bring a large pan of salted water to the boil add the ravioli and simmer for 3-4 minutes. My tip is to test one to ensure it’s cooked al dente.
10. For the sage butter sauce, melt the butter in a small saucepan then add the sage and stir until butter has turned a brown colour and the sage is crispy.
11. Spoon the sauce over the ravioli finishing with a grating of cheese.