Ravioli Florentine Recipe

Make the dough

On a clean work surface mound flours and make a large well in the center. Crack eggs into the well, add olive oil and salt. 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 too sticky, sprinkle up to 1–2 tablespoons additional flour; if too dry, wet fingertips with a little water. Shape into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Cook and drain spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add spinach in batches, cooking until wilted, about 2–3 minutes. Transfer spinach to a colander, press firmly with the back of a spoon or with paper towels to remove as much liquid as possible. Let cool slightly.

Chop the drained spinach finely and transfer to a bowl. Stir in ricotta, grated Parmesan, egg yolk, grated nutmeg, salt and pepper until well combined. Taste and adjust seasoning. The filling should be thick and not runny — if too wet, squeeze more liquid from spinach or add 1–2 tablespoons more Parmesan or a small pinch of fine breadcrumbs.

Roll and shape pasta

Divide rested dough into 4 pieces. Keep unused pieces covered. Lightly flour work surface and roll one piece at a time with a rolling pin to a thin sheet (about 1–2 mm) or pass through a pasta machine to setting 6 or 7 for ravioli. Dust sheets lightly with flour.

Portion the filling

Place heaped teaspoons (about 1 tbs) of the spinach-ricotta filling spaced 1.5–2 inches apart on one pasta sheet. Brush a little beaten egg around the filling mounds to help seal.

Seal the ravioli

Lay a second pasta sheet over the first, gently pressing around each mound to remove air pockets and seal edges. Use a ravioli cutter, pastry wheel or knife to cut individual ravioli. Press edges firmly with a fork to crimp and ensure a tight seal. Transfer to a lightly floured tray in a single layer.

Cook the ravioli

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Gently drop ravioli into boiling water in batches so they don’t stick. Cook fresh ravioli for 2–4 minutes — they will float when done; test one to ensure the pasta is tender and filling is hot. Use a slotted spoon to transfer to a warm serving dish.

Make the sauce

While ravioli cook, melt butter in a large skillet over medium heat. Swirl occasionally; after 3–4 minutes the butter will foam and then solids will darken and develop a nutty aroma. As soon as the butter turns golden-brown with small brown specks, reduce heat to low to avoid burning.

Add the fresh sage leaves and sauté 30–45 seconds until crisp and fragrant. Remove a couple of the crispiest leaves for garnish if desired. Turn off heat and stir in lemon juice, salt and pepper. Taste and adjust seasoning.

Gently add cooked ravioli to the skillet and toss carefully to coat in brown butter-sage sauce, being careful not to tear the pasta. Transfer to plates or a serving platter, sprinkle the reserved crispy sage leaves and grated Parmesan over the top, and serve immediately.