Ravioli Tre Formaggio Recipe

Make a flour well

On a clean work surface combine all-purpose flour, semolina flour, and fine salt. Create a large well in the center.

Crack the eggs into the well, add olive oil. Using a fork, gently whisk eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough feels dry, add up to 2 tablespoons water, 1 teaspoon at a time. If too sticky, dust with a little extra flour.

Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

Prepare spinach: If using fresh, wash and dry leaves, then sauté in a large skillet over medium heat for 2–3 minutes until wilted. If using frozen, thaw and squeeze out all excess water. Cool slightly.

Chop the cooled spinach finely and weigh/measure so you have roughly 6 oz (packed) cooked spinach before mixing.

In a mixing bowl combine ricotta, grated Pecorino Romano, grated Parmigiano-Reggiano, egg yolk, salt, black pepper, and grated nutmeg. Fold in the chopped spinach until uniformly combined.

Taste a small amount and adjust seasoning: add a pinch more salt or pepper if needed. The filling should be thick and not watery—if too loose, strain ricotta in a fine sieve for 10–15 minutes before mixing.

Divide rested dough into 4 pieces. Working with one piece at a time (keep others wrapped), flatten slightly and pass through a pasta roller or roll out with a rolling pin to a thin sheet about 1.5–2 mm thick (setting 6–7 on most rollers).

Lay the rolled sheet on a lightly floured surface. Place teaspoons of filling (about 1 tsp to 1.5 tsp) spaced 1 1/2–2 inches apart in rows along the sheet.

Lightly brush dough around filling mounds with water or beaten egg white to help seal. Lay a second rolled sheet over the top. Press gently around each mound to remove air and seal edges, then use a ravioli cutter, knife, or pastry wheel to cut individual ravioli. Press edges with fingers or a fork to ensure tight seals.

Place formed ravioli on a floured tray in a single layer; avoid stacking. Dust with a little flour if needed to prevent sticking. Cover loosely with a clean towel while you finish remaining dough.

Bring a large pot of salted water to a gentle rolling boil (about 4–6 quarts water; 1–2 tbsp salt).

In a large skillet start the butter-sage sauce: melt butter over medium heat and let it foam and begin to turn pale golden, about 3–4 minutes. Add sage leaves and sizzle for 1–2 minutes until crisp. Remove from heat and stir in lemon juice, salt, and pepper. Keep warm.

Cook ravioli in batches: gently lower 6–8 ravioli into the boiling water. Fresh ravioli cook quickly—about 2.5–4 minutes—until they float and the pasta is tender. Use a slotted spoon to lift them out and transfer directly to the warm butter-sage sauce, tossing gently to coat. Repeat with remaining ravioli.

Serve ravioli immediately, spooning extra butter-sage sauce over top and finishing with additional grated Parmigiano-Reggiano and a few cracks of black pepper.

Optional: drizzle with a little high-quality extra-virgin olive oil and scatter a couple of whole crisped sage leaves on top for presentation.