Sant Ambroeus Ravioli Recipe
handcrafted spinach and ricotta ravioli, sage, Parmigiano-Reggiano
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Ingredients
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Ravioli Dough
Filling
Sage Butter Sauce
Method
Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling
- 2
Prepare the Filling
In a skillet over medium heat, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly. In a mixing bowl, combine the sautéed spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix well until fully combined.
Assemble Ravioli
- 3
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time on a floured surface until very thin (about 1/16 inch thick). Keep the remaining dough covered to prevent it from drying out.
- 4
Form Ravioli
Lay the rolled dough on a floured surface and place small mounds (about 1 tablespoon) of the filling about 2 inches apart in rows. Brush the edges of the dough and between the filling with water. Fold the dough over the filling to create a pocket, pressing down to seal. Cut into individual ravioli and ensure edges are sealed tightly.
Sage Butter Sauce
- 5
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is lightly browned and the sage is crispy, about 3-4 minutes. Remove from heat and stir in the Parmesan cheese.
Cook and Serve
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 7
Serve
Toss the cooked ravioli in the sage butter sauce until well coated. Serve immediately with additional Parmesan cheese on top.