Spinach & Ricotta Ravioli With Sage Butter* (lazio) Recipe

Make the dough

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and 1/2 tsp salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner walls until you have a shaggy dough.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, wet fingers with a little water; if too sticky, dust with a tablespoon of flour. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

Cook and drain spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach in batches, tossing until wilted, about 2–3 minutes. Remove from heat and transfer to a fine-mesh sieve or colander. Press and squeeze with the back of a spoon (or clean kitchen towel) to remove as much liquid as possible. Let cool.

Prepare filling

Chop the cooled, drained spinach finely and transfer to a bowl. Add ricotta, grated Parmesan, egg yolk, grated nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Stir until combined and taste; adjust seasoning. The filling should be moist but not watery. If too wet, add 1–2 tablespoons more Parmesan or drain further.

Roll out pasta

Divide rested dough into 4 pieces. Keep pieces covered. Roll one piece at a time through a pasta machine or with a rolling pin to a thin sheet about 1.5–2 mm thick (pasta machine setting 6–7 on many machines). Dust with a little flour to prevent sticking. Lay sheets on a lightly floured surface.

Form ravioli

Place heaping teaspoons (about 12–14 g) of filling spaced in even rows on one pasta sheet, leaving ~1 inch between mounds. Brush a little water or beaten egg around the filling mounds to help seal. Lay a second pasta sheet over the first, pressing gently around each mound to remove air. Use a pastry cutter, ravioli stamp, or a knife to cut individual ravioli. Press edges firmly to seal. Transfer finished ravioli to a lightly floured tray, not touching.

If making ahead, freeze ravioli in a single layer on a tray until firm, then transfer to a sealed bag. Cook from frozen, adding 1–2 minutes to the cooking time.

Boil ravioli

Bring a large pot of salted water (about 1 tbsp salt per 4–6 quarts) to a rolling boil. Add ravioli in batches so they have room. Fresh ravioli will float and be cooked in 2–3 minutes; frozen ravioli take 4–5 minutes. Test one to ensure the pasta is tender and the filling is hot. Reserve 1/2 cup pasta cooking water before draining.

Make sage butter

While ravioli cook, melt the butter in a large sauté pan over medium heat. Let butter foam and begin to turn a light golden-brown and smell nutty, about 3–4 minutes (browned butter). Add the sage leaves and cook until crisp and fragrant, about 30–60 seconds; be careful not to burn. Add lemon zest, 1/4 tsp black pepper and 1/4 tsp coarse salt. Remove from heat.

Add 1/4–1/2 cup reserved pasta water to the pan and return briefly to low heat to emulsify the sauce with the butter (add only enough water to loosen the sauce to coat ravioli).

Toss and serve

Transfer drained ravioli to the sage butter pan and gently toss for 30–60 seconds so each piece is coated. Plate ravioli, spooning extra butter and crispy sage over them. Finish with additional grated Parmesan to taste. Serve immediately.