Handmade ravioli...
...with the Stuffing King
T he combination of ricotta and spinach, in ravioli but not only, is one of those things called perfect. With butter and sage then, it reaches high heights. It is very important to season it with Parmesan cheese, nutmeg, salt and pepper, which are all ingredients that enhance the flavor. Ricotta is best made from sheep’s milk, which is saltier than cow’s milk.
Ravioli filled with Ricotta cheese and Spinach with butter and sage
Equipment
- Pasta board
- Pasta machine or rolling pin
Ingredients
For the dough
- 100 gr all-purpose flour plus some for the preparation
- 100 gr durum wheat flour plus some for the preparation
- 2 eggs
- salt
For the filling
- 500 gr spinach boiled and squeezed
- 300 gr sheep ricotta cheese
- 1 pinch nutmeg grated
- parmigiano cheese to taste grated
- Salt, black pepper to taste
For the sause
- 125 gr butter
- 10 leaves of sage
Instructions
For the dough
- For the ravioli dough go to this page https://www.kitchencheznous.com/homemade-pasta/
For the filling
- In a large skillet, place the spinach and season with salt, cover with the lid and cook for about 5 minutes. Turn off the heat, let them cool andt hen, helping yourself with your hands, squeeze out all their water and chop them finely
- Place them in a bowl and add fresh ricotta drained of its liquid. Season the ricotta and spinach filling with a grating of nutmeg, grated Parmesan cheese, salt and pepper and finally mix to obtain a homogeneous mixture.
For the Sauce
- Prepare the sauce by melting the butter together with the sage and keep warm
- Once the ricotta and spinach ravioli have been prepared following the instructions on the page indicated cook in boiling salted water. Drain the ravioli, place them in the serving dish and pour over the melted butter with sage. Stir gently, sprinkle with Parmesan cheese and serve immediately.
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