Vegetarian Spinach & Ricotta Ravioli is a classic Italian dish that embodies simplicity, elegance and comforting flavours. This homemade version features delicate pasta parcels filled with a creamy mixture of spinach, ricotta cheese and aromatic spices.
Ingredients:
For the pasta:
- 160g ’00’ flour, plus extra for dusting
- 1 whole egg, plus 3 egg yolks (save the egg whites for another recipe)
For the filling:
- 100g spinach
- 150g ricotta
- 25g grated parmesan or vegetarian alternative, plus extra for serving
- 1 clove of garlic, chopped
- 1/2 lemon, zested
- Grated nutmeg
- 4 egg yolks
For the butter sauce:
- 50g butter
- 8 sage leaves
Method of cooking:
Pile the flour on a clean work surface and make a well in the centre.
Pour the whole egg and yolks into the well.
Using a fork, gradually beat the flour into the eggs until you have a dough.
Knead the dough for about 10 minutes until smooth and elastic.
Wrap in cling film and leave to rest at room temperature for at least 30 minutes.
Blanch the spinach in boiling water for 1-2 minutes until wilted.
Drain the spinach and squeeze out any excess water. Finely chop the spinach.
In a bowl, mix together the chopped spinach, ricotta, grated Parmesan, minced garlic, lemon zest and grated nutmeg.
Season to taste with salt and pepper. Stir in the egg yolks until well combined. Set aside.
Divide the rest of the dough into smaller portions.
On a floured surface, roll out each portion of dough thinly using a rolling pin or pasta maker. Aim for sheets about 1-2mm thick.
Place a sheet of pasta on a floured surface.
Spoon small amounts of the spinach and ricotta filling onto the pasta sheet, leaving a space between each spoonful.
Brush water or beaten egg around the filling to seal the ravioli.
Place another sheet of pasta on top and press gently around each mound of filling to seal the edges.
Use a knife or pastry cutter to cut out individual ravioli squares or circles.
Bring a large pan of salted water to the boil.
Carefully drop the ravioli into the boiling water, working in batches if necessary.
Cook for about 3-4 minutes, or until the ravioli float to the surface and are cooked through.
In a separate pan, melt the butter over a medium heat.
Add the sage leaves and cook for 1-2 minutes, until crisp and the butter is golden brown.
Transfer the cooked ravioli to serving plates using a slotted spoon.
Pour the sage butter sauce over the ravioli.
Garnish with extra grated Parmesan and serve immediately.
