Ravioli Ricotta e Spinaci Ricotta and Spinach Ravioli Ingredients (serves 6) • 300 g fresh sheep ricotta cheese • 800 g spinach with the thick part of the stalk removed • 6 tbs grated Parmesan cheese • 1 egg • a pinch of nutmeg • a pinch of salt
For the pasta Wash the spinach twice and cook it using just the water left on the leaves from the rinsing. Squeeze it well. Let the spinach cool down, then mix the ricotta and grated Parmesan, egg, salt, and nutmeg and mix well until you obtain a smooth mixture.
For the sauce: • 3 tbs butter • 6 sage leaves • a small pinch of salt • a small pinch of ground black pepper Melt the butter with the sage. Add a little of the pasta water to prevent from burning and to elongate the sauce. To prepare and serve the ravioli. Roll the dough through a pasta machine until it is very thin (about 0.5 mm thick). Cut into long 5 cm wide strips and put small spoonfuls of the ricotta and spinach filling along the strips at a regular intervals about 5 cm apart. Moisten the edges of the pasta and between the fillings with a damp pastry brush. Place another strip on top and press around each mound of filling with your fingertips to seal well. Cut into squares with a pastry wheel cutter. Cook the ravioli in plenty of boiling salty water in batches (cook for about 2 minutes after the water returns to the boil). Drain them with a slotted spoon and place them on a platter, pour the melted butter over, sprinkle with Parmesan cheese and serve immediately.