Spinach and Grana Padano Ravioli with Lemon Sage Butter

Ingredients

• 150 g Spelt flour Type 1050
• 150 g semolina
• 3 eggs
• 250 g baby spinach
• Salt
• 3 tbsp pine nuts (45 g)
• 100 g Grana Padano (1 piece)
• Pepper
• 1 Organic lemon
• ½ bunch sage (10 g)
• 3 tbsp butter (45 g)
• 1 tbsp Olive Oil
• 2 tbsp whole‑grain breadcrumbs (20 g)
• 1 bundle arugula (80 g)

Instructions

1. 1.

   Mix the flour and semolina in a bowl, create a well in the center, and crack the eggs into it. Gradually combine with your hands into a crumbly dough, then knead for about 10 minutes until smooth. Cover and chill in the refrigerator for 30 minutes.

2. 2.

   Clean and wash the spinach, blanch in boiling salted water for 2 minutes, drain, squeeze out excess liquid with your hands, and finely chop. Toast the pine nuts in a hot dry pan for 3 minutes, let cool slightly, then finely chop again. Grate the Grana Padano, set aside half, and mix the rest with spinach, pine nuts, salt, and pepper. Rinse the lemon under hot water, zest it, and squeeze out the juice. Fold one teaspoon of lemon zest into the spinach mixture.

3. 3.

   Divide the pasta dough into three portions; roll each thinly and long with a rolling pin or machine. Place a teaspoon of filling in the center of each sheet, leaving about 2 cm between them. Brush the top edge with water, fold the dough over from bottom to top, and press around the fillings to seal. Cut out about sixteen ravioli with a knife or cutter.

4. 4.

   Wash and dry the sage leaves, then shake off excess moisture. Melt butter in a pan, add the sage and remaining lemon zest, let infuse for 2 minutes on low heat, season with salt, and stir in one teaspoon of lemon juice.

5. 5.

   Meanwhile, cook the ravioli in boiling salted water for 3–4 minutes, drain, and toss them in the sage butter. In another pan, heat olive oil, toast the breadcrumbs over medium heat for 3 minutes, let cool, then mix with the remaining Grana Padano. Clean, wash, and dry the arugula.

6. 6.

   Arrange the arugula on four plates, distribute the ravioli and sage butter over it, and sprinkle with the Grana‑bread crumb mixture before serving.