Homemade Ricotta Ravioli
Fresh pasta squares stuffed with creamy ricotta, spinach, and Parmesan, boiled until they float, then finished with butter and sage. Restaurant-quality in 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups all-purpose flour
- 2 whole eggs
- ¼ tsp salt
- ¾ cup ricotta cheese
- ½ cup spinach, fresh or frozen (thawed and squeezed dry)
- ¼ cup Parmesan cheese, grated
- ⅛ tsp nutmeg
- 3 tbsp butter
- 8 whole fresh sage leaves
Instructions
- 1
Mound flour on a clean surface. Create a well in the center and crack eggs into it.
- 2
Beat eggs with a fork, then gradually incorporate flour from the inner walls.
- 3
Knead until dough is smooth and elastic, adding flour if sticky, about 10 minutes.
- 4
Wrap in plastic and rest 15 minutes at room temperature.
- 5
Combine ricotta, spinach, Parmesan, nutmeg, and a pinch each of salt and pepper in a bowl.
- 6
Stir until filling is uniform. Taste and adjust seasoning.
- 7
Roll dough thin (1/16-inch) on a floured surface, or use a pasta machine.
- 8
Cut dough into 3-inch squares. Place 1 tsp filling on each square.
- 9
Fold each square in half to form a triangle, press edges firmly to seal.
- 10
Bring a large pot of salted water to a boil.
- 11
Slide ravioli into boiling water. They will sink, then float to surface in 2–3 minutes.
- 12
Cook for 1 minute more after they float, then remove with a slotted spoon.
- 13
Melt butter in a small skillet. Toast sage leaves until fragrant, about 1 minute.
- 14
Place ravioli in shallow bowls. Drizzle with sage butter and finish with black pepper.
Tools you’ll need
- cutting board
- fork
- chef's knife
- large bowl
- small bowl
- pasta machine or rolling pin
- ruler or measure
- large pot
- slotted spoon
- small skillet
- shallow serving bowls
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