← Nouns Cooking · Italian

Ingredients

• 300 g Tipo 00 flour, plus extra for dusting
• 3 large eggs
• 300 g Spinach
• 250 g Ricotta, drained
• 50 g parmesan or vegetarian hard cheese, finely grated, plus extra to serve
• 1 pinch freshly grated nutmeg
• 80 g Butter
• 12 sage leaves
• Salt
• Black pepper

Method

1. Heap the flour on a board, make a well, crack in the eggs and beat them with a fork, drawing in the flour bit by bit. Knead for 8–10 min until smooth and elastic, then wrap and rest for 30 min.
2. Meanwhile, wilt the spinach in a pan with a splash of water for 2 min. Cool, squeeze out as much water as you can and chop finely. Mix with the ricotta, parmesan, nutmeg, salt and pepper.
3. Roll the dough out in batches, by machine or pin, until you can just see your hand through it. Dot teaspoons of filling along one sheet, 4 cm apart.
4. Brush around the filling with a little water, lay a second sheet on top and press out the air around each mound. Cut into squares and pinch the edges firmly to seal. Lay on a floured tray.
5. Cook the ravioli in a big pot of gently boiling salted water for 3–4 min, until they float and the pasta edges are tender.
6. While they cook, melt the butter with the sage in a wide pan over medium heat for 2–3 min, until nutty and golden and the leaves crisp. Lift the ravioli into the pan, toss gently with a splash of pasta water and serve with extra cheese.

Tips

• Squeeze the spinach really dry; wet filling makes ravioli burst.
• Parmesan is made with animal rennet, so choose a vegetarian hard cheese if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano BBC Good Food Marcellina in Cucina