Homemade Ravioli with Sage Butter

Making the Pasta Dough

In a large bowl, whisk together the flour and salt. Create a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period is crucial for the gluten to relax, resulting in a more tender pasta.

Preparing the Filling

In a medium bowl, combine the ricotta cheese, spinach, Parmesan cheese, nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed. Taste and adjust seasonings as needed. Ensure the spinach is thoroughly squeezed dry to prevent a watery filling.

Assembling the Ravioli

Divide the pasta dough into two equal pieces. Using a pasta machine or a rolling pin, roll out one piece of dough into a thin sheet. The thinner the dough, the more delicate the ravioli will be. Place spoonfuls of the ricotta mixture onto the pasta sheet, spacing them about 1 inch apart. Brush the dough around the filling with water or egg wash. Roll out the other piece of dough and carefully place it over the filling. Gently press down around each mound of filling to seal the ravioli. Use a ravioli cutter or a knife to cut out individual ravioli. Make sure to seal the edges well to prevent the filling from leaking out during cooking.

Cooking the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook for 3-5 minutes, or until the ravioli float to the surface and are tender. Do not overcrowd the pot, or the ravioli may stick together. Cook in batches if necessary.

Making the Sage Butter Sauce

While the ravioli are cooking, melt the butter in a large skillet over medium heat. Add the chopped sage leaves and cook for 1-2 minutes, or until the butter is lightly browned and fragrant. Be careful not to burn the butter. The sage will infuse the butter with its wonderful aroma.

Serving

Using a slotted spoon, transfer the cooked ravioli to the skillet with the sage butter sauce. Gently toss to coat. Serve immediately, garnished with extra Parmesan cheese and black pepper. Enjoy your delicious homemade ravioli!

Nutrition Facts Estimated per 100g of product

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

• Calories: 250
• Protein: 12g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 2g

Other Considerations for Nutrition

To reduce fat content, use part-skim ricotta cheese. Increase fiber by using whole wheat flour for the pasta dough.