Ravioli di Ricotta e Spinaci

Ingredients

• •2 cups all-purpose flour
• •3 large eggs
• •10 oz fresh spinach
• •15 oz ricotta cheese
• •1 cup grated Parmesan cheese
• •1 egg yolk
• •1/4 teaspoon nutmeg
• •to taste salt and pepper
• •6 tablespoons butter
• •8-10 leaves fresh sage

Directions

1. 1Make pasta dough with flour and 3 eggs, knead until smooth, let rest 30 minutes, then roll out thin sheets.
2. 2Blanch spinach 2 minutes, squeeze dry, chop finely, and mix with ricotta, half the Parmesan, egg yolk, nutmeg, salt, and pepper.
3. 3Place teaspoon-sized portions of filling on pasta sheets spaced 2 inches apart, brush edges with water, fold and seal with a glass.
4. 4Bring salted water to boil in a large pot, carefully add ravioli and cook until they float and cook 1-2 minutes more.
5. 5Heat butter in a large pan until golden, add sage leaves and cook until fragrant, about 1 minute.
6. 6Transfer cooked ravioli to the butter sage pan, gently toss to coat, and serve immediately with remaining Parmesan cheese.

💡 Squeeze cooked spinach very dry for ricotta ravioli filling. Excess water weakens pasta seals and makes the filling leak during boiling.

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