Ricotta and Spinach Ravioli
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- salt
- 1 Tbsp olive oil
- Pastry flour (for working the dough)
- 4 Tbsps coarse-grained Sea salt
- For the filling
- salt
- 300 grams fresh Spinach
- 140 grams freshly grated Parmesan
- 250 grams Ricotta cheese
- 3 eggs
- 2 Tbsps Pastry flour
- freshly grated Nutmeg
- 100 grams butter
- 10 fresh Sage
Preparation steps
Pour the flour onto a work surface and make a well in the center. Pour in the eggs, salt and the oil, mix well and knead to make a smooth, elastic dough. If necessary, add a little more flour so that the dough does not stick. Cover with a damp cloth and rest at room temperature for about 30 minutes. Divide the dough in half and roll out thinly with a pasta machine. Sprinkle with flour and allow the dough sheets to dry on a wooden board.
For the filling, bring plenty of salted water to a boil. Rinse and trim the spinach, blanch, drain, squeeze out excess water and chop finely. Pass the ricotta through a sieve and mix with half the Parmesan, 1 egg, flour, and spinach. Season with nutmeg. The mixture should be very firm.
Beat 1 egg until fluffy. Place 1 pastry sheet on a wooden board. Evenly distribute teaspoonfuls of the filling at a distance of about 5 cm (approximately 2 inches). Brush around the filling with the egg and top with the second dough sheet. Press around the filling well to seal the pasta. Use a cookie cutter to cut out the ravioli in circles.
Bring salted water (5 liters or approximately 5 quarts) to a boil. In the meantime, rinse the sage leaves and pat dry. Cook the ravioli in the salted water until they float to the surface. Melt the butter in a pan over low heat and brown slightly. Add sage leaves and cook briefly. Place the ravioli in the pan, swirl in the hot butter and serve immediately. Sprinkle with the remaining parmesan.
