Ravioli with Ricotta and Sage Butter

Ravioli with Ricotta and Sage Butter

©Shutterstock

Ravioli with Ricotta and Sage Butter

Ravioli with Ricotta and Sage Butter

©Shutterstock

For the dough:

Ingredients (Serves 4)

100
g
wheat flour
100
g
durum wheat flour
olive oil for frying
2
eggs
1/2
teaspoon
olive oil

For the filling:

Ingredients (Serves 4)

20
g
shallots
150
g
chopped spinach leaves
1
tablespoon
vegetable stock
100
g
ricotta
50
g
grated hard cheese
100
g
small mozzarella, chopped
40
g
grated parmesan
2
egg yolks
salt
black pepper, freshly ground

For the sage butter:

Ingredients (Serves 4)

50
g
butter
1
handful
fresh sage leaves
spinach leaves
1
teaspoon
sea salt
parmesan cheese for sprinkling
  • Sieve both types of flour together and place in a food processor. Gradually incorporate eggs and olive oil. Knead the dough briefly, wrap in cling film and leave to rest in the fridge for an hour.
  • Lightly fry the shallots in some olive oil. Add the spinach and pour in the vegetable stock. Stir until the liquid has completely disappeared. Remove the spinach from the pan and drain in a sieve.
  • In a bowl mix the spinach with the remaining ingredients for the filling. Divide the dough into three portions, flatten with your hands and feed through the pasta machine at the widest setting.
  • Fold crosswise once, turn again. Repeat several times until the dough sheet is smooth and supple. Dust both sides of the dough with flour and feed it through five or six times, reducing the distance between the rollers.
  • Roll out dough to 1-2mm thickness. Cut the dough into circles 5cm in diameter, put some filling in the middle of each one. Brush the edges with water, fold the dough slices together, press the edges tight with a fork.
  • Bring a large pot of salted water to a boil. Gently slip in the ravioli and cook or 5-8 minutes until soft. Meanwhile, in a sauté pan, brown butter, add sage leaves, spinach and salt and remove from heat.
  • Briefly toss the finished ravioli in the pan with the sage and butter and dress on a plate.
  • Pour the remaining sage butter on top and garnish with parmesan cheese and fresh sage leaves.

Tip

If the filling is too moist, add some breadcrumbs. Serve with fried mushrooms of your choice.