Ravioli Recipe

Make the dough

On a clean work surface, combine all-purpose and semolina flour into a mound. Make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and begin incorporating flour from the inner edge of the well, working outward until a shaggy dough forms.

Knead

Knead the dough by hand for 8–10 minutes until smooth and elastic. If the dough feels too dry, add water 1 teaspoon at a time (up to ~2 tbsp). If too sticky, dust with a little extra flour. Form into a ball.

Rest

Wrap the dough tightly in plastic wrap or place in an airtight container and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Sauté aromatics & mushrooms

Heat 1 tsp olive oil and 1 tbsp butter in a skillet over medium heat. Add the minced shallot and cook 2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the finely chopped mushrooms and a pinch of salt, sauté 5–7 minutes until mushrooms release their liquid and it evaporates and the mushrooms begin to brown. Stir in thyme and cook 30 seconds more. Remove from heat and let cool slightly.

Combine filling

In a bowl, combine ricotta, sautéed mushrooms, grated Parmesan, chopped drained spinach, nutmeg, salt and pepper. Add the egg yolk and mix until evenly combined and slightly thickened. Taste and adjust seasoning. Chill the filling in the refrigerator for 15 minutes to firm up; this makes portioning easier.

Roll the pasta

Divide rested dough into 4 pieces. Keep unused pieces wrapped. Flatten one piece and pass through a pasta machine on the widest setting, folding and feeding 2–3 times, then progressively reduce settings until you reach a thin but not translucent sheet (around setting 5–7 depending on machine) — about 1.5–2 mm thick. Alternatively, roll very thin with a rolling pin.

Portion filling

Prepare a lightly floured work surface. Using a teaspoon or small cookie scoop, place rounded 1-tsp (about 10–12 g) mounds of filling spaced 1-1.5 inches apart in rows on one pasta sheet.

Seal ravioli

Brush a little beaten water or egg wash along edges and between filling mounds. Lay a second sheet of pasta over the first, pressing gently around each mound to expel air and seal. Use a ravioli cutter, knife, or pastry wheel to separate into squares or rounds. Press the edges firmly with your fingers or a fork to ensure a tight seal. Transfer formed ravioli to a lightly floured tray; cover with a kitchen towel to prevent drying.

Cook pasta

Bring a large pot of salted water to a gentle rolling boil (about 4–5 liters water, 1 tbsp salt). Add ravioli in batches to avoid overcrowding and cook for 3–4 minutes for fresh ravioli, or until they float and the pasta is tender. Use a slotted spoon to transfer to a warm serving pan, reserving 1/2 cup of the pasta cooking water.

Brown butter sage sauce

While the first batch cooks, melt 6 tbsp butter in a wide sauté pan over medium heat. Swirl occasionally; the butter will foam, then begin to turn a deep golden-brown and smell nutty (about 4–6 minutes). Watch carefully to avoid burning. Add the sage leaves and crisp them for 20–30 seconds; they will sizzle and become fragrant. Add lemon zest, lemon juice, salt and pepper. Remove from heat.

Toss ravioli in sauce

Add the cooked ravioli to the brown butter sage pan in batches. Gently toss to coat, adding 1–2 tbsp reserved pasta water as needed to create a silky emulsion that clings to the pasta. Adjust seasoning to taste.

Plate the ravioli on warm plates. Spoon any remaining brown butter and crisped sage over the top. Finish with a drizzle of extra-virgin olive oil (optional), a sprinkle of freshly grated Parmesan, lemon zest if desired, and microgreens or chopped parsley. Serve immediately.