Ravioli are a timeless classic from the Italian region of Romagna, a dish that every Italian grandmother lovingly prepares for Sunday family gatherings. These delicate pasta pillows are filled with a creamy blend of ricotta cheese and spinach, then dressed in the most authentic and simple way: butter and fragrant sage.
Ready to bring a taste of Italy to your kitchen? Let’s dive into the recipe! 🍽️✨
INGREDIENTS
For the pasta dough:
- 300g all-purpose flour (or 00 flour for a silkier texture)
- 3 large eggs
- A pinch of salt
- 1 tsp olive oil (optional, for elasticity)
For the filling:
- 250g ricotta cheese (preferably fresh, well-drained)
- 200g fresh spinach (or 100g frozen, well-drained)
- 50g Parmesan cheese, grated
- 1 egg yolk
- A pinch of nutmeg
- Salt and pepper to taste
PREPARATION
Step 1
Gradually mix the flour into the eggs, with a pinch of salt, using a fork or a spoon.
Step 2
Knead by hand for about 10 minutes until smooth, making a small ball. You may wrap it in plastic or in a clean kitchen cloth and let it rest at room temperature for at least 30 minutes.
Step 3
For the filling, blanch the spinach in boiling water for 1 minute, then drain and squeeze out all excess water. Chop finely.
Leave ricotta to rest in a bowl a few minutes until ii is at room temperature.
Step 4
Mix the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Stir until smooth and creamy.
Step 5
Add the finely chopped spinach and gently mix. Make sure they are very dry, or they may make the sauce watery at this point.
Step 6
Divide the pasta dough into two equal parts and roll out into thin sheets (about 1-2mm thick).
Step 7
Place small teaspoons of filling evenly spaced on one sheet of pasta, keeping a distance of around 1 inch between them.
Brush around the filling with a little water, then lay the second pasta sheet on top.
Step 8
Press gently around each mound to seal, ensuring no air bubbles.
Well-sealed ravioli won’t open up in boiling water, preserving the filling, so take your time and perform this step carefully!
For an authentic taste, garnish the ravioli with a simple butter and sage sauce, which is the most traditional. You may also choose to use a white walnut sauce or a red tomato or Bolognese sauce. Stay tuned and follow our blog for more hints on sauces! 😊
🍷 Wine pairing suggestion
Pair this dish with a Vermentino (white wine) or a light Chianti if you prefer red.
