Monteverde Restaurant & Pastificio Recipe
Make Monteverde Restaurant & Pastificio Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spinach Ricotta Ravioli
Brown Butter-Sage Sauce
Cooking & Finishing
Method
Spinach Ricotta Ravioli
- 1
Prepare dough
On a clean work surface, combine all-purpose flour and semolina flour into a mound. Make a large well in the center and add eggs, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon fine sea salt. Using a fork, whisk the eggs and gradually incorporate flour from the inner wall until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust lightly with flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.
- 2
Prepare filling
Squeeze excess liquid from the thawed spinach using a clean towel or cheesecloth until very dry, then finely chop. In a bowl, combine the drained spinach, 1 1/4 cups whole-milk ricotta, 3/4 cup finely grated Parmigiano-Reggiano, 1/4 teaspoon grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; mixture should be well seasoned because filling dilutes when cooked. Place filling in a piping bag or a resealable plastic bag with the corner cut off.
- 3
Roll and form ravioli
Divide rested pasta dough into 4 pieces. Keep pieces covered to prevent drying. Roll one piece into a thin sheet with a pasta machine or rolling pin to about 1.5–2 mm thickness. Lightly brush the sheet with water or beaten egg yolk around where you will place filling. Pipe or drop rounded teaspoons (about 12–14 g each) of filling spaced 1 1/2–2 inches apart along the sheet. Lay a second sheet over the filled sheet, pressing gently around each mound to seal and push out air. Use a ravioli cutter or a knife to cut individual ravioli; press edges firmly to seal. Put finished ravioli on a lightly floured tray and brush lightly with 1 teaspoon olive oil to prevent sticking. Repeat with remaining dough and filling.
Brown Butter-Sage Sauce
- 4
Make brown butter and crisp sage
In a wide sauté pan over medium-low heat, melt 8 tablespoons unsalted butter. Swirl the pan frequently; foam will form, then solids will brown and give a nutty aroma—watch closely so butter doesn't burn. This should take about 4–6 minutes. When butter reaches a light-brown color and smells toasted, add 20 fresh sage leaves and increase heat slightly to crisp them for 30–45 seconds. Remove the pan from heat and stir in 1 tablespoon fresh lemon juice, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Reserve the sage leaves and brown butter for finishing.
Cooking & Finishing
- 5
Cook ravioli
Bring 6 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Gently add ravioli in a single layer (cook in batches if necessary). Stir once gently to prevent sticking. Cook fresh ravioli 3–4 minutes, or until they float and pasta is tender but still with slight bite. Use a slotted spoon to transfer cooked ravioli to the sauté pan with warm brown butter-sage sauce.
- 6
Finish and serve
Toss the ravioli gently in the brown butter sauce for 1 minute to coat and let flavors marry. If sauce seems thick, add 1–2 tablespoons of reserved pasta cooking water to loosen. Plate ravioli and spoon any browned butter over them, sprinkle reserved crisped sage leaves on top and grate 1/2 cup Parmigiano-Reggiano over the dish. Adjust seasoning with salt and pepper to taste and serve immediately.