Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt (3g)
  • 2 large eggs (approx. 100g)
  • 4-6 tablespoons (60-90ml) water, ice cold.
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (approx. 75g)
  • 1 clove garlic, minced (approx. 3g)
  • 10 ounces (280g) fresh spinach, chopped
  • 15 ounces (425g) whole milk ricotta cheese, drained (approx. 450g)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg yolk (approx. 20g)
  • 1/4 teaspoon grated nutmeg
  • Salt and black pepper to taste
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 10-12 fresh sage leaves
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Make the Dough: Combine flour and salt in a bowl. Make a well in the center and add eggs, olive oil and water. Gradually incorporate flour until a shaggy dough forms. Knead until smooth and elastic (about 8-10 minutes). Wrap and chill dough.
  2. Prepare the Filling: Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Drain excess moisture.
  3. Combine Filling Ingredients: Mix the spinach mixture with ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper.
  4. Roll and Cut the Dough: Divide the dough in half. Roll out one piece until thin (using a pasta machine is recommended).
  5. Assemble the Ravioli: Lay the dough sheet on a lightly floured surface. Place small mounds of filling evenly spaced on the dough. Brush water around the filling.
  6. Top with Second Dough Sheet: Carefully place the second dough sheet over the filling. Gently press around the filling to seal.
  7. Cut the Ravioli: Use a ravioli cutter or knife to cut into individual ravioli squares or circles.
  8. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli in batches until they float to the surface (2-3 minutes).
  9. Make the Brown Butter Sage Sauce: Melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty (about 3-5 minutes). Be careful not to burn the butter!
  10. Combine Ravioli and Sauce: Gently toss the cooked ravioli with the brown butter sage sauce.
  11. Serve: Garnish with grated Parmesan cheese and serve immediately.