Homemade Spinach Ricotta Ravioli in Sage Butter

Name: Homemade Spinach Ricotta Ravioli in Sage Butter
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Europe, Italian, First Courses, Stuffed Pasta
Ingredients: 400 g flour; 4 eggs; 5 tbsp dry white wine; Salt; 150 g spinach; 3 tbsp breadcrumbs; 200 g ricotta; 2 tbsp freshly grated Parmesan; 2 tsp lemon juice; black pepper (freshly ground); flour (for rolling); 4 tbsp butter; 10 g small sage leaves; 4 tbsp freshly grated Parmesan (to sprinkle)

Prep: 15min

| Servings: 4 | Cook: 10min

An Italian classic that brings vacation vibes to your home kitchen: try homemade ravioli in sage butter from Spoonsparrow!

Ingredients

400 g flour
4 eggs
5 tbsp dry white wine
Salt
150 g spinach
3 tbsp breadcrumbs
200 g ricotta
2 tbsp freshly grated Parmesan
2 tsp lemon juice
black pepper (freshly ground)
flour (for rolling)
4 tbsp butter
10 g small sage leaves
4 tbsp freshly grated Parmesan (to sprinkle)

Instructions

1.
Knead the flour with 3 eggs, wine and a pinch of salt into a smooth dough. Shape it into a ball, wrap in plastic and let rest for about an hour.
2.
Wash, trim and wilt the spinach in a pot over medium heat until it wilts. Drain, rinse under cold water, squeeze out excess moisture, then finely chop. In a bowl mix breadcrumbs with ricotta, the remaining egg and Parmesan; fold in the spinach and season with lemon juice, salt and pepper.
3.
Roll out portions of dough on a floured surface to thin sheets and cut into 5 cm wide strips. Place small spoonfuls of filling every 5 cm along one strip. Lay another strip over it and press firmly around the filling. Cut squares with a pasta cutter or knife.