Filled Pasta with Spinach-Ricotta Filling and Sage Butter

Ingredients

• 350 g spelt whole‑grain flour
• 3 eggs
• Salt
• 4 tbsp olive oil
• 300 g fresh leaf spinach
• 2 Garlic cloves
• 4 tbsp butter
• 300 g ricotta (30% fat in the tub)
• 100 g Parmesan (1 piece)
• freshly ground pepper
• nutmeg
• 1 Egg white
• 10 g sage (0.5 bunch)

Instructions

1. 1.

   Combine flour, eggs, salt and olive oil. Knead dough until smooth and elastic. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Wash and trim spinach. Blanch in boiling salted water for 1 minute, drain and shock in cold water. Peel and finely chop garlic. Melt 1 tbsp butter in a pan, add garlic and sauté for 2 minutes over medium heat, then remove from heat.

3. 3.

   Grate parmesan. Mix 60 g parmesan with spinach, garlic, ricotta and remaining parmesan. Season with salt, pepper and nutmeg.

4. 4.

   Roll dough thinly and cut circles (about 6 cm diameter) with a pastry cutter. Place a teaspoon of filling on each circle, brush edges with egg white, fold into half‑moons and press edges firmly. Cook ravioli in boiling salted water for about 10–12 minutes.

5. 5.

   Meanwhile wash sage, shake dry and pluck leaves. Heat remaining butter in a pan, add sage. Remove ravioli with a slotted spoon, drain well and toss in the sage butter. Sprinkle with remaining parmesan and serve.