Ricotta Ravioli Recipe

Make dough

On a clean work surface mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour from the inner wall of the well into the eggs until a shaggy dough forms. If dough seems dry, add water 1 tablespoon at a time until it comes together.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30–45 minutes to relax the gluten.

Cook spinach

Bring a skillet to medium heat, add 1 tsp olive oil, then add chopped spinach. Sauté briefly, about 2–3 minutes, until wilted. Remove from pan and squeeze out excess moisture using a clean towel or fine sieve. Finely chop and set aside.

Sauté mushrooms for filling

In the same skillet over medium-high heat add 1 tsp olive oil. Add the finely chopped oyster mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Add the minced garlic in the last 30 seconds. Remove from heat and cool slightly.

Combine filling ingredients

In a mixing bowl combine ricotta, cooked and squeezed spinach, sautéed mushrooms, grated Parmesan, egg yolk, lemon zest, parsley, nutmeg, salt and pepper. Stir until homogeneous. Taste and adjust seasoning. Refrigerate the filling while you roll the pasta so it firms slightly (10–15 minutes).

Roll dough

Divide rested dough into 4 pieces. Keep portions you are not working with covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick (pasta machine setting 6–7 on many machines). Dust lightly with flour to prevent sticking.

Portion filling

Place teaspoons of filling (about 12–14 g each) spaced 1.5–2 inches apart on one pasta sheet. Brush a little beaten egg or water around the filling mounds to help seal.

Seal and cut

Lay a second sheet of pasta over the filling, gently press around each mound to expel air, and seal edges. Use a ravioli cutter, fluted wheel or sharp knife to cut between portions and form individual ravioli. Press edges with a fork to ensure a tight seal. Transfer ravioli to a lightly floured tray, spacing them so they do not touch.

Rest ravioli

Let assembled ravioli rest for 15 minutes for the seal to set before cooking. If not cooking immediately, freeze in a single layer on a tray, then transfer to a bag once solid.

Bring a large pot of salted water to a gentle rolling boil. Add ravioli in batches, stirring gently to prevent sticking. Fresh ravioli will cook in 3–4 minutes (they will float and the pasta will be tender). Remove with a slotted spoon to a plate, reserving about 1/2 cup of pasta cooking water.

Toast breadcrumbs and mushrooms

While ravioli cooks, heat butter and 1 tsp olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add sliced oyster mushrooms and cook 3–4 minutes until softened and golden. Add breadcrumbs and continue toasting, stirring, until breadcrumbs are golden and crisp, 2–3 minutes. Stir in lemon juice, salt, pepper and chopped parsley. Remove from heat and keep warm.

Make light butter sauce

In a separate small skillet melt the butter with 1 tsp olive oil over medium heat. Add sage leaves and cook until butter is foamy and sage becomes crisp, about 1–2 minutes. Remove the sage if desired. Stir in lemon zest, a splash (1–2 tbs) of reserved pasta water to loosen sauce, and season with salt and pepper.

Combine and serve

Place cooked ravioli on warmed plates. Spoon the butter-sage sauce lightly over each portion, then sprinkle generously with the mushroom-breadcrumb mixture. Finish with an extra dusting of grated Parmesan and a few parsley leaves. Serve immediately.