Who said gourmet cooking is only for chefs with tall hats and curled mustaches? Today, we bring you a recipe that blends the best of both worlds: the elegance of fine dining with the simplicity of homemade comfort food.
These delicious ricotta and spinach ravioli will have your guests licking their fingers, convinced you spent hours in the kitchen—when in reality, it’s much easier than it looks!
Ingredients
For the fresh pasta dough:
- 300g all-purpose flour
- 3 medium eggs
- A pinch of salt
For the filling:
- 180g fresh spinach
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 egg yolk
- Nutmeg, salt, and black pepper to taste
For the sauce (optional):
- Butter and fresh sage leaves
- Or a simple homemade tomato sauce
Step-by-step preparation
1. The perfect pasta dough
- On a clean surface, form a flour volcano and add a pinch of salt in the center.
- Crack the eggs into the middle and, using a fork, gradually mix in the flour.
- Once the dough is manageable, knead it with your hands for about 10 minutes until it becomes smooth and elastic.
- Wrap in plastic wrap and let it rest in the fridge for 30 minutes.
2. A flavorful filling
- Wash and dry the spinach well.
- Sauté it in a pan with a little olive oil until tender.
- Drain excess liquid and chop finely.
- In a bowl, mix the spinach, ricotta, grated Parmesan, and egg yolk.
- Season with nutmeg, salt, and black pepper to taste.
3. Assembling the ravioli
- Divide the dough into portions and roll it out with a rolling pin or pasta machine until thin sheets form.
- Place small portions of filling on one sheet, leaving space between them.
- Lightly moisten the edges with water and cover with another pasta sheet.
- Press around each filling mound to seal the ravioli, then cut with a ravioli cutter or knife.
4. Cooking & presentation
- Bring salted water to a boil in a large pot.
- Cook the ravioli for 3-4 minutes, until they float to the surface.
- Meanwhile, melt butter in a pan and add sage leaves, frying them until crispy.
- Drain the ravioli and gently toss them in the butter and sage sauce.
- Serve hot with extra grated Parmesan on top.
Extra tips & variations
- Not a fan of butter & sage? Try homemade tomato sauce or a basil pesto for a different twist.
- Make extra and freeze them! Freeze uncooked ravioli for a quick gourmet meal anytime.
- For a restaurant-style touch, garnish with fresh basil leaves or Parmesan shavings.
With this recipe, you’ll impress any foodie and prove that gourmet cooking can be easy and fun. Buon appetito!
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