Homemade Ricotta Ravioli

Fresh pasta pockets filled with creamy ricotta, Parmesan, and herbs. Serve with simple butter sage sauce or marinara for an elegant Italian dinner.

italianvegetarianpastahomemadecomfort fooddinner

Ingredients

1
Mound flour on a clean surface and create a well in the center. Crack eggs into the well and add salt and olive oil.
2
Using a fork, beat the eggs gently and begin incorporating flour from the inner walls until a shaggy dough forms.
3
Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
4
In a bowl, combine ricotta, Parmesan, spinach, egg, nutmeg, salt, and pepper. Mix until well blended and set aside.
5
Divide dough into 4 portions. Working with one portion at a time, roll out on a floured surface to a thin sheet.
6
Using a 2-inch round cutter or spoon, place small mounds of filling on the dough, spacing 2 inches apart.
7
Brush the dough between mounds with water, then fold the sheet in half and press around each mound to seal.
8
Cut out individual ravioli squares with a fluted pastry wheel or knife. Place on a lightly floured tray.
9
Bring a large pot of salted water to a boil. Working in batches, gently drop ravioli into boiling water.
10
Cook for 3-4 minutes until ravioli float to the surface and cook an additional 1 minute. Remove with a slotted spoon.
11
Melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant, about 1 minute.
12
Toss ravioli gently in the sage butter. Divide among serving bowls, top with Parmesan, and serve immediately.

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