Classic Ricotta and Spinach Ravioli

Съставки

• All-purpose flour300g
• Eggs3 large
• Ricotta cheese250g
• Fresh spinach200g
• Parmesan cheese, grated50g
• Nutmeg, freshly gratedpinch
• Butter50g
• Fresh sage leaves10
• Saltto taste
• Black pepperto taste
• Wateras needed

Стъпки

1. 1

   For the pasta dough: Mound flour on a clean surface, make a well in the center, and crack the eggs into it. Gradually incorporate the flour into the eggs with a fork, then knead by hand until a smooth, elastic dough forms. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   For the filling: Blanch spinach in boiling water for 1 minute, then shock in ice water. Squeeze out all excess water and chop finely. In a bowl, combine ricotta, chopped spinach, grated Parmesan, nutmeg, salt, and pepper. Mix well.

3. 3

   Roll out the pasta dough thinly using a pasta machine or rolling pin.

4. 4

   Place small spoonfuls of filling at intervals on one sheet of pasta. Brush around the filling with water.

5. 5

   Cover with another sheet of pasta and press down around the filling to seal, removing air pockets. Cut into individual ravioli squares using a knife or ravioli cutter.

6. 6

   Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, or until they float to the surface and the pasta is al dente.

7. 7

   While ravioli cook, melt butter in a pan over medium heat. Add sage leaves and cook until fragrant and slightly crisp.

8. 8

   Drain ravioli and toss gently with the sage butter. Serve immediately.