Ravioli Recipe

Make the dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate the flour from the inner walls until a shaggy dough forms. If dough feels dry, add up to 1 tablespoon water, a little at a time.

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

Prepare the spinach

Roughly chop the spinach. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely diced shallot and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add spinach and cook until wilted, 2–3 minutes. Remove from heat and transfer to a bowl to cool slightly.

Once cool, squeeze the spinach in a clean kitchen towel or between paper towels to remove as much liquid as possible. Chop finely.

Combine drained spinach with ricotta, grated Parmesan, freshly grated nutmeg, salt, and pepper in a bowl. Taste and adjust seasoning. The filling should be thick and not watery; if too loose, add 1–2 tablespoons more Parmesan or chill 15 minutes.

Roll the dough

Divide rested dough into 4 equal pieces. Keep pieces you are not using wrapped. Lightly flour your work surface and roll one piece into a rectangle about 1/16" thick (or use a pasta machine, rolling progressively thinner settings until nearly translucent). Dust with flour to prevent sticking.

Make egg wash by whisking the egg with 1 teaspoon cold water. Using a teaspoon or a piping bag, place rounded teaspoons of filling spaced about 1 inch apart in rows on the rolled sheet. Lightly brush around each mound with egg wash.

Carefully lay a second sheet of pasta over the top, pressing down around each mound to seal and to remove air pockets. Use a small pastry wheel or knife to cut between ravioli into squares (about 1.5–2 inch). Press edges with a fork to ensure a good seal, trimming any excess dough. Transfer finished ravioli to a lightly floured baking sheet in a single layer.

Repeat with remaining dough and filling. Let assembled ravioli rest 10–15 minutes before cooking; if not cooking immediately, freeze on the baking sheet until firm and then transfer to a bag.

Cook the ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes for fresh ravioli (or until they float and are al dente). Use a slotted spoon to transfer to a plate.

Make sage brown butter sauce

While ravioli cook, melt the butter in a large skillet over medium heat. Once melted, continue cooking until butter foams and then turns golden brown and smells nutty, about 3–4 minutes. Add sage leaves and fry briefly until crisp, about 30–45 seconds. Remove skillet from heat and stir in lemon zest and 1 tablespoon lemon juice. Season with 1/4 tsp salt and a pinch of black pepper.

Add the drained ravioli to the skillet and gently toss to coat in the brown butter and crisped sage. If needed, add 1–2 tablespoons of reserved pasta cooking water to loosen the sauce.

Plate ravioli, spooning sauce over them, and finish with grated Parmesan and an extra grind of black pepper.

Serve immediately. Leftover cooked ravioli can be refrigerated for up to 2 days; reheat gently in a skillet with a little butter to avoid overcooking. Frozen uncooked ravioli can be cooked from frozen, adding an extra minute or two to the cook time.