Ravioli (of The Day) Recipe

Prepare spinach (if using fresh)

Bring a small pot of water to a boil, add the spinach for 20–30 seconds until wilted, drain and immediately plunge into ice water. Squeeze out as much liquid as possible, then chop finely.

Make filling

In a bowl combine ricotta, grated Parmesan, chopped and drained spinach, egg yolk, grated nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; filling should be creamy and slightly seasoned. If too wet, add up to 1 tablespoon of additional grated Parmesan or a teaspoon of flour to bind.

Prepare pasta sheets

Lightly dust a work surface with 1/4 cup flour. Lay out pasta sheets, keeping remaining sheets covered with a damp towel to prevent drying. If using thicker sheets, roll them to about 1.5–2 mm thickness.

Form ravioli

Place teaspoons of filling (about 1 tsp to 1.5 tsp) spaced in rows on half of the sheets, leaving room between mounds. Lightly brush water around each mound (or use beaten egg white) and fold the sheet over to cover the filling. Press gently around each mound to remove air, then cut into individual ravioli with a pasta wheel or knife. Press edges firmly to seal; crimp with a fork if desired. Transfer finished ravioli to a lightly floured tray, not touching each other.

Bring water to boil

In a large pot bring 4 cups of water to a rolling boil with 1 tablespoon salt.

Cook ravioli

Gently lower ravioli into the boiling water in batches so they don’t stick together. Stir gently once to separate. Fresh ravioli will cook quickly—about 2½ to 4 minutes depending on thickness. They are done when they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate or directly to the sauce pan.

Make sage butter

While pasta water heats, melt 4 tablespoons butter in a large sauté pan over medium heat. Add the smashed garlic clove and sage leaves. Cook until butter foams and begins to brown slightly and sage becomes crisp, about 3–4 minutes. Remove and discard garlic clove. Watch carefully to avoid burning; swirl pan so milk solids brown evenly for a nutty flavor.

Finish sauce and combine

Add 1 teaspoon lemon juice and 1/2 teaspoon coarse salt and 1/4 tsp pepper to the browned butter; stir. Add the drained cooked ravioli to the pan and gently toss for 30–60 seconds to coat, using a tablespoon of reserved pasta cooking water if needed to loosen the sauce. Remove from heat and sprinkle 1/4 cup additional grated Parmesan over the ravioli, tossing gently to combine.

Serve

Divide ravioli among 4 plates (servings). Spoon any remaining brown butter and crisp sage over each portion. Finish with extra black pepper and more Parmesan to taste. Serve immediately.