Ravioli with spinach and ricotta
6 servings
30 minutes
Ravioli with spinach and ricotta is a gem of Italian cuisine, rooted in medieval pasta traditions. These delicate dumplings are filled with silky ricotta, aromatic parmesan, and fresh spinach, creating a balance between creaminess and the light spice of nutmeg. Each bite carries the warmth of home comfort and the elegance of Italian gastronomy. The finishing touch is melted butter with sage, which adds a nutty aroma and deep flavor to the dish. Ravioli can be served as a standalone dish or complemented with a light tomato sauce. They are perfect for special dinners when you want to immerse yourself in Italian traditions with a touch of sophistication.
1
Heat olive oil in a pan over medium heat and add finely chopped onion and garlic. Sauté for 2-3 minutes until the onion is soft. Add chopped spinach and sauté for a while until soft.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Red onion: 1 head
- Spinach: 200 g
2
Add ricotta to the spinach mixture, mix with lightly beaten yolks, parmesan, nutmeg, and salt.
- Ricotta cheese: 250 g
- Egg yolk: 2 pieces
- Grated Parmesan cheese: 2 tablespoons
- Nutmeg: to taste
3
Moisten the edges of the dough with water and place 1 teaspoon of filling in the center of each circle. Fold the dough in half, align the edges, and seal tightly. Repeat the same with all pieces.
- Wonton dough: 48 pieces
4
Bring water to a boil in a large pot and cook the ravioli for 2-3 minutes. When they are ready, they will float to the surface. Drain the water. Melt butter in a pan, add chopped sage, and sauté until the butter turns light brown. Place the ravioli in a bowl and drizzle with the butter.
- Butter: 40 g
- Sage leaves: 2 tablespoons