Ricotta Spinach Ravioli

Ingredients

• 300 g flour (Type 405)
• 3 eggs
• Salt
• 1 tbsp Olive Oil
• flour (for dusting)
• 4 tbsp coarse sea salt
• Salt
• 300 g fresh spinach
• 140 g Parmesan (freshly grated)
• 250 g ricotta
• 3 eggs
• 2 tbsp flour
• Nutmeg (freshly grated)
• 100 g butter
• 10 fresh sage leaves

Instructions

1. 1.

   Sift the flour onto a work surface and create a well in the center. Add the eggs, a pinch of salt, and olive oil, then knead into a smooth, elastic dough (the dough should no longer stick; add more flour if necessary). Cover with a damp cloth and let rest for about 30 minutes at room temperature. Roll out the fresh dough thinly with a pasta machine and dust with flour. Let the dough sheets dry on a wooden board.

2. 2.

   Bring plenty of salted water to boil. Clean, wash, and trim the spinach, then blanch briefly in boiling salted water until wilted. Drain, squeeze out excess liquid, and finely chop. Pass the ricotta through a sieve and mix with half the Parmesan; then add 1 egg, flour, and spinach. Season with nutmeg. The mixture should be very firm.

3. 3.

   Whisk another egg lightly. Place each dough sheet on a wooden board and brush the edges with egg. Form cherry‑size balls from the ricotta mixture and arrange them in a line about 5 cm apart in the center of the dough sheet. Fold the dough over the filling, pressing around the balls to seal. Use a cutter (5 cm diameter) to cut half‑circles. Repeat until all filling is used.

4. 4.

   Bring plenty of salted water (5 L) to boil and meanwhile wash and pat dry the sage leaves. Drop the ravioli into the boiling water and cook until they float to the surface. Melt butter in a pan over low heat, letting it turn lightly brown; add the sage leaves and sauté briefly. Drain the ravioli, toss them in the hot butter, and serve immediately with extra Parmesan.

5. 5.