Homemade Ricotta Ravioli

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• ¼ tsp salt
• 1.5 cups whole-milk ricotta
• 1 cup fresh spinach, chopped
• ¼ tsp nutmeg, freshly grated
• ¼ cup Parmesan, grated
• 3 tbsp butter
• 8 leaves fresh sage leaves

Instructions

1. 1

   Mound flour on a counter. Make a well in the center and crack eggs into it.

2. 2

   Beat eggs with a fork, then gradually incorporate flour from the well's edge until a shaggy dough forms.

3. 3

   Knead the dough for 8 minutes until smooth and elastic, adding flour if sticky. Wrap and rest 20 minutes.

4. 4

   Combine ricotta, spinach, nutmeg, Parmesan, and salt in a bowl. Stir until smooth.

5. 5

   Divide dough in half. Roll one half through a pasta machine to thinnest setting.

6. 6

   Place 1-tbsp filling dollops 2 inches apart on the sheet. Fold dough over, press edges, cut with a ravioli cutter or knife.

7. 7

   Repeat with remaining dough. Boil in salted water until ravioli float plus 2 minutes, ~6 minutes total.

8. 8

   Heat butter in a skillet over medium. Add sage leaves and cook until fragrant, ~1 minute.

9. 9

   Drain ravioli gently. Toss with sage butter and serve immediately with more Parmesan.

Tools you’ll need

• cutting board
• fork
• mixing bowl
• pasta machine or rolling pin
• ravioli cutter or knife
• large pot
• 10-inch skillet
• wooden spoon
• slotted spoon

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