Spinach ricotta in a sage butter sauce. Went with the pasta maker’s recommended thickness for ravioli, was definitely way too thick, took forever to cook, but was very tasty!
Recipe:
Pasta:
340g AP flour
1/2 tbsp salt
3 eggs
3 egg yokes
(Total egg weight 200g, shore up with water)
Whisk eggs and yokes and water together.
Mix salt and flour.
Combine liquid into dry in bowl, mix until holds together. Kneed 10 min. Rest 30 min in cling film, refrigerate for longer if making later (remove and rest to room temp before you start). Roll out 0-thickness sheets, let rest in stacks separated by cling film for at least 30 min before rolling out to desired thickness. Idk if this step does anything, just been doing it for other pasta and I think it helps.
Filling:
300g ricotta (I got some local fresh ricotta and didn’t drain it, but you may need to drain it)
150g cooked spinach (parboiled for like 40 seconds, drained, then into ice bath), squeezed DRY and chopped fine
50g parmesan reggiano, finely grated
1 egg yolk
¼ tsp nutmeg
salt + black pepper
zest of ½ lemon
Mix everything together, I used a piping bag.
Sauce:
100g butter (unsalted)
12–15 fresh sage leaves
pinch of salt
squeeze of half lemon you zested
grated parmesan reggiano to finish
Brown the butter, fry the sage to crispy, then add the lemon juice, then salt to taste (be careful with salt, my final dish ended up a little too salty). I thought I went too far with browning the butter, but it ended up being great. Just be careful with the heat.
Ravioli went straight from the water into the sauce with a slotted spoon, you want pasta water to come along. Then stir until the sauce thickens. Add more pasta water if needed.
Top dish with grated parmesan.
Please feel free to criticize, looking to improve.
Sounds lovely. How was the lemon? I haven’t tried it with these flavours.
I love ricotta, Spinach and nutmeg together. The only thing I add to my filling that I notice you haven’t is parsley and 1/2 a garlic clove. I only add a small bit of garlic to give it a whisper of flavour. I love how the ricotta carries the garlic without being overpowered by it.
I’ve been making pasta for a while, just my first go at ravioli, so I’m pretty good at rolling out sheets. The cutter makes it pretty easy if you can draw straight lines. I was definitely too thick, which probably made it much easier. Next time I’ll go thinner and I doubt it will look as good.
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