How to make it

  • 1) Boil the spinach in lightly salted water. Place the boiled spinach in a cheese cloth and form a small sack. Squeeze the sack to expel as much water as possible. Chop the spinach finely
  • 2) Place the spinach in a bowl. Combine the drained ricotta, egg, parmigiano cheese, salt, pepper, and a generous pinch of nutmeg. Taste and adjust the salt, pepper, and nutmeg if necessary
  • 3) Prepare the pasta dough using the recipe for fresh pasta. Make the dough very soft and moist. Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working. Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin. Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.
  • 4) Place about 1 teaspoon of the filling on the dough, spaced 2 inches (5 cm) apart.
  • 5) In a skillet large enough to contain the ravioli, place the butter and sage leaves. Turn the heat on just long enough to melt the butter. Bring water to a boil in a stockpot. Gently drop the ravioli in the boiling water a few at a time
  • 6) Cook until the pasta is al dente (firm but not too soft or overcooked). Drain ravioli, picking them from the boiling water with a slotted spoon
  • 7) Transfer the ravioli to the pan. Stir gently until they are evenly coated with the butter. Combine the grated cheese. Place in a warm serving dish and serve at once.

Reviews & Comments 2

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    " It was good "
    pointsevenout ate it and said...
    Used this recipe for the stuffing ingredients. They were good.
    See Ravioli Con Ricotta E Spinaci for additional details.
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  • jakester 11 years ago
    sounds great gonna have a crack at that one
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    " It was excellent "
    lunasea ate it and said...
    This looks and sounds so delightful. I love making homemade pasta and particularly love playing with ravioli filling. I love your and that sage butter is perfect...oh my.

    Great recipe, Mike - I'm printing it to try soon. Thanks so much.... Vickie
    Was this review helpful? Yes Flag

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