Another classic of Italian regional cooking - the combination of spinach and ricotta cheese can be found veritably everywhere. This pasta recipe however, reigns supreme as the classic filling for handmade fresh pasta. It's hard to say whether we prefer the spinach and ricotta version or the Tuscan potato filling - we should schedule a pasta debate and try to figure out which we love best as we taste our way through these dishes...
Prep time can be kept to a minimum if you handle your pasta dough a day ahead of use. If you don't have the extra time, no worries - just be sure to allow enough time for the dough to rest so the gluten relaxes properly, and you have a lovely, stretchy dough to work with.
This classic Italian pasta recipe is so versatile, you can pair it with just about any beef or veggie sauce you like. As we put together the recipe for you in summertime, we're keeping your cooking time to a minimum with this simple butter and sage sauce. If you're feeling adventurous, try a mixed seasonal vegetable sauce with a tomato base - or the ever-classic fresh tomato and basil sauce to further elevate the pasta's tremendous appeal. Cook your hearts out with this one and discover what you and your loved ones like best!!
Make fresh ravioli dough
In medium bowl, blend semola flour with eggs, knead to reach smooth, soft consistency that holds its shape when formed into ball.
Continue kneading dough with your palm on floured working space. Knead until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity.
Rest at room temperature for at least 15 minutes.
Prepare fresh Ricotta and Spinach filling for ravioli
Rinse and dry fresh spinach leaves, and boil in salted water (fresh spinach will be 600 grams to make 150 grams boiled for recipe amount). Remove from heat, drain well, and squeeze out excess liquid with hands. Place ricotta in medium mixing bowl, set aside.
Heat medium-sauté pan, coat bottom with olive oil, and add whole garlic clove. Allow to brown, add spinach and sauté together for 2 minutes, adjusting to taste with salt. Remove from heat.
Add sautéed spinach to ricotta, add in freshly grated Parmesan cheese and freshly-grated black pepper, and mix well until blend is firm and well-amalgamated. There should be no excess liquid. Season to taste with salt.
Fill Fresh Ricotta and Spinach ravioli
Remove plastic wrap, shape into rectangle approximately the width of your pasta machine. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking.
Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.
Dust working space well with semola. Place pasta sheet on top of work space, and with pasta cutter, cut individual shapes, being sure to cut dough as neatly as possible without creating waste.
Place small teaspoon of filling slightly off-center on each shape. Using moistened finger, run around edges of filled pasta square to help top layer adhere. Cover shape by lifting up larger side and cover filling entirely. Using a fork, gently press down around filling, being sure to seal shape well.
Dust tray with semola flour, and place completed ravioli shapes on top.
Make Butter and Sage sauce and finish dish
Bring large soup pot of salted water to boil. Add ravioli and cook for 2-3 minutes. Set aside a bit of cooking liquid to add to butter blend.
In medium sauté pan, add butter, sage leaves, and reserved cooking liquid from pasta. As butter melts, continue cooking for 1-2 minutes, until sauce is thickened but not too dense.
Add cooked ravioli to sauce, allow to blend together a few moments, place onto individual serving plates and dust with additional Parmesan. Serve hot.
75 minutes 7 ingredients 292 kCal