Ricotta and Spinach Ravioli with Sage Butter

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

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.

   Omtrent 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.

   Omtrent 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.

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 5 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 5 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 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.

   Omtrent 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.

    Omtrent 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.

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 10 min

    Kokkens tips: 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).

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 1 min

    Kokkens tips: 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.