Ravioli Recipe

Make the flour well

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center.

Crack the 3 eggs, the extra egg yolk, add olive oil and 1/2 tsp salt into the well. Using a fork, gently whisk the eggs while gradually incorporating a few tablespoons of flour from the inner wall of the well so the eggs don’t escape.

Continue attracting more flour into the eggs until a shaggy dough forms. If dough seems very dry, add up to 1 tablespoon water; if very wet, dust with a little extra flour.

Knead the dough by hand for 8–10 minutes until smooth, elastic and slightly tacky. Alternatively use a stand mixer with a dough hook on low for 6–7 minutes.

Shape into a disc, wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes (or refrigerate up to 2 hours). Bring back to room temperature before rolling if chilled.

If using fresh spinach: bring a pot of water to a boil, add the spinach and blanch for 30–45 seconds until wilted. Drain, transfer to an ice bath, squeeze out as much water as possible and finely chop.

In a bowl combine the drained ricotta, grated Parmesan, chopped spinach, 1 egg yolk, nutmeg, 1/4 tsp salt and 1/4 tsp black pepper. Stir until homogenous and taste; adjust salt/pepper as needed. The filling should be moist but not runny.

Transfer filling to a piping bag or a zip-top bag with the corner snipped for easier portioning.

Divide rested dough into 4 pieces. Keep pieces covered while working with one to prevent drying.

Lightly flour your work surface and using a rolling pin or pasta machine roll one piece of dough into a thin sheet about 1.5–2 mm thick (pasta machine setting 6–7 on many machines). Aim for a long rectangular sheet.

Lay the sheet on a lightly floured board. Pipe or place teaspoon-sized mounds of filling spaced about 1.5–2 inches (4–5 cm) apart in rows along the sheet.

Lightly brush water or a beaten egg along the edges and between the mounds to help seal. Roll or place a second sheet of pasta over the first, gently pressing around each mound to remove air pockets and seal the edges around fillings. Use a ravioli cutter or knife to cut individual ravioli, pressing the edges with a fork to ensure a tight seal.

Place formed ravioli on a floured tray or baking sheet in a single layer, not touching. Repeat with remaining dough and filling. Let the ravioli rest 10–15 minutes to dry slightly before cooking.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse sea salt.

In a large skillet over medium heat melt the butter. Add the smashed garlic clove and sage leaves. Let the garlic infuse for 1–2 minutes until fragrant (do not brown). Remove and discard the garlic clove. Continue to cook the butter and sage until the butter foams and the edges begin to brown lightly, about 2–3 minutes more — watch carefully so it doesn’t burn. Reduce heat to low and keep warm.

Carefully add fresh ravioli (work in batches to avoid crowding) to the boiling water. Fresh ravioli will cook quickly — about 2.5–4 minutes depending on thickness. They are done when they float steadily and the pasta feels tender but not mushy. Use a slotted spoon to lift them out.

Transfer cooked ravioli directly into the skillet with the sage-butter. Gently toss for 30–60 seconds to coat, adding 1 teaspoon olive oil if desired for shine. If necessary, add 1–2 tablespoons of reserved pasta water to loosen the sauce so it clings to the ravioli.

Divide ravioli among warm plates, spoon additional sage-butter over each portion and finish with freshly grated Parmesan.

Serve immediately while hot. Recommend pairing with a light salad or a crisp white wine.