Ricotta and Spinach Ravioli with Sage Butter

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Mound the flour on a clean work surface and make a well in the center. Crack the eggs and egg yolk into the well, then add the olive oil and pasta salt.

   Ongeveer 2 min

2. 2

   Carefully whisk the wet ingredients with a fork, gradually incorporating flour from the inner rim of the well until a shaggy dough forms.

   Ongeveer 3 min

3. 3

   Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ongeveer 10 min

   Tip van de kok: Kneading develops the gluten, which gives the pasta its chewiness.

4. 4

   While the pasta rests, prepare the filling. Wash the spinach thoroughly and blanch it in boiling water for 1-2 minutes until wilted. Immediately transfer to an ice bath to stop cooking, then drain well.

   Ongeveer 5 min

   Tip van de kok: Squeeze as much water as possible from the spinach to prevent a watery filling.

5. 5

   Finely chop the blanched spinach and combine it in a bowl with the drained ricotta cheese, filling parmesan cheese, nutmeg, filling salt, and black pepper. Mix thoroughly and set aside.

   Ongeveer 5 min

6. 6

   Divide the pasta dough into four equal portions. Working with one portion at a time, flatten it slightly and pass it through a pasta machine, starting at the widest setting.

   Ongeveer 5 min

   Tip van de kok: Keep the other dough portions covered to prevent them from drying out.

7. 7

   Fold the dough in half and pass it through the widest setting again. Repeat this process 2-3 times to create a smooth, even sheet.

   Ongeveer 2 min

8. 8

   Continue passing the pasta sheet through progressively narrower settings until it reaches your desired thickness, typically setting 5 or 6 on most machines. The sheet should be thin enough to see your hand through it.

   Ongeveer 5 min

9. 9

   Lay the pasta sheet on a lightly floured surface. Place small spoonfuls of the ricotta-spinach filling about 1 inch apart along one half of the pasta sheet.

   Ongeveer 5 min

10. 10

    Lightly moisten the pasta around the filling with a little water. Fold the other half of the pasta sheet over the filling, aligning the edges.

    Ongeveer 2 min

11. 11

    Press firmly around each mound of filling to seal the pasta, ensuring no air pockets remain. Use a fluted pastry wheel or knife to cut individual ravioli.

    Ongeveer 5 min

    Tip van de kok: Removing air pockets helps prevent the ravioli from bursting during cooking.

12. 12

    Transfer the finished ravioli to a lightly floured baking sheet and repeat the process with the remaining dough and filling.

    Ongeveer 10 min

    Tip van de kok: You can freeze fresh ravioli on the baking sheet until solid, then transfer to a freezer bag for longer storage.

13. 13

    Bring a large pot of salted water to a rolling boil. Carefully add the ravioli to the boiling water in batches, making sure not to overcrowd the pot.

14. 14

    Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender yet still have a slight bite (al dente).

    Ongeveer 5 min

    Tip van de kok: Cooking time will vary depending on the thickness of your pasta.

15. 15

    While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is golden brown and fragrant, and the sage is crispy.

    Ongeveer 5 min

    Tip van de kok: Watch the butter carefully to prevent it from burning.

16. 16

    Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the sage butter. Toss gently to coat.

    Ongeveer 1 min

    Tip van de kok: A little pasta water can be added to the sauce if it seems too thick.

17. 17

    Serve immediately, garnished with extra grated parmesan cheese if desired.