Ravioli Recipe

Make the dough

On a clean work surface mound the flour and make a large well in the center. Sprinkle 1/2 teaspoon salt into the flour. Crack the 3 eggs into the well and add 1 tablespoon olive oil. Using a fork, whisk the eggs and gradually incorporate flour from the inner edges of the well until a shaggy dough forms. If the dough is too dry, add up to 2 tablespoons water, 1 tablespoon at a time.

Knead and rest

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

Cook spinach

Heat a medium skillet over medium heat. Add the spinach (no oil) and cook, stirring, until wilted (2–3 minutes). Transfer to a colander, press with the back of a spoon or squeeze with paper towels to remove excess moisture. Chop finely and measure; you should have about 1/2 to 3/4 cup packed chopped spinach.

Combine filling

In a bowl combine 1 1/2 cups ricotta, the chopped spinach, 1/2 cup grated Parmesan, 1 egg yolk, 1 teaspoon minced garlic, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg (if using). Mix until smooth and well incorporated. Taste and adjust seasoning. Transfer filling to a piping bag or zip-top bag with a corner snipped for easier portioning.

Roll out the dough

Divide rested dough into 4 pieces. Keep unused portions covered. Using a pasta machine or rolling pin, roll each piece into a thin sheet about 1.5–2 mm thick (pasta setting 6–7 on most machines). Dust sheets lightly with flour to prevent sticking.

Form ravioli

Lay one sheet on a lightly floured work surface. Pipe or drop heaping teaspoon-sized mounds of filling spaced about 1.5–2 inches apart in rows. Brush a little water along the pasta around the filling (this helps seal). Lay a second sheet over the top, pressing gently around each mound to remove air and seal edges. Use a ravioli cutter, pastry wheel, or a knife to cut between mounds into individual ravioli. Crimp edges with a fork to ensure a tight seal. Transfer finished ravioli to a floured baking sheet, spaced so they don't touch. Repeat with remaining dough and filling.

Rest before cooking

Let assembled ravioli rest 10 minutes so the seam sets; they can also be refrigerated on the sheet for up to 2 hours or frozen on the sheet for 1 hour then transferred to a bag for long-term storage.

Boil ravioli

Bring a large pot of salted water (about 1 tbsp salt per 4 liters) to a rolling boil. Add fresh ravioli in batches so they have room to move. Cook for 3–4 minutes for fresh ravioli (longer if frozen — 5–6 minutes), or until they float and the pasta is tender. Use a slotted spoon to transfer ravioli directly to the sauce.

Make the brown butter sage

While the pasta water heats, in a large skillet melt 6 tablespoons butter over medium heat. Swirl occasionally; after 4–6 minutes the butter will foam and then begin to brown and smell nutty. Add the sage leaves and cook 30–45 seconds until crisp. Remove from heat and stir in 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Toss ravioli in sauce

Add the drained ravioli to the skillet with the brown butter. Gently toss or spoon the butter over the ravioli for a minute to coat and heat through. Be careful not to break the ravioli.

Serve

Divide ravioli among warmed plates. Spoon remaining brown butter and crispy sage over the top. Sprinkle with 1/2 cup grated Parmesan and a pinch (about 1/4 tsp) coarse sea salt. Serve immediately.