QiMeal
Ravioli di Ricotta e Spinaci
Ravioli di Ricotta e Spinaci · ready in 56 min · 4 servings · 615 kcal per serving · medium · 9 ingredients
Tender egg pasta parcels filled with creamy ricotta and spinach, finished in sage butter like a comforting central Italian kitchen classic.
- Prep
- 38 min
- Cook
- 18 min
- Total
- 56 min
- Serves
- 4
- kcal
- 615
- Difficulty
- medium
Ingredients · 4 servings
- 360 gEgg pasta, fresh sheet
- 300 gRicotta, drained
- 250 gSpinach, washed
- 60 gParmigiano, finely grated
- ¼ tspNutmeg, freshly grated
- 5 gSalt
- 1 gBlack pepper, freshly ground
- 80 gButter, cubed
- 10Sage, fresh leaf
Equipment
stovetop, pot, large pot, skillet, mixing bowl, colander, pasta cutter, fork, clean towel, knife, cutting board, spoon
Instructions
- Mise en place
Gather the egg pasta sheets, filling ingredients, butter, sage, a pot, skillet, bowl, colander, cutter, fork, and clean towels. · 10 min
What to look for: All ingredients are measured and tools are within reach
- Wilt spinach
Wilt the spinach in a dry skillet over medium heat until collapsed, then drain, cool, and squeeze out as much liquid as possible. · 6 min
What to look for: Spinach is dark green, compact, and no longer watery
- Mix filling
Chop the spinach finely, then mix with ricotta, most Parmigiano, nutmeg, salt, and black pepper until creamy and evenly green. · 8 min
What to look for: Filling is smooth, speckled green, and thick enough to mound
- Fill pasta
Lay egg pasta sheets on a clean surface, spoon small mounds of filling in rows, and leave enough space to seal each raviolo. · 12 min
What to look for: Filling mounds are even and spaced with clear pasta borders
- Seal ravioli
Moisten edges with a little water, cover with pasta, press out trapped air, and cut neat squares with firmly sealed borders. · 8 min
What to look for: Ravioli are plump with sealed edges and no visible air pockets
- Cook ravioli
Boil salted water in a large pot, add ravioli in batches, and cook until they float and the pasta feels tender at the edges. · 4 min
What to look for: Ravioli float to the surface and the pasta looks slightly translucent
- Make sage butter
Melt butter in a skillet with sage over gentle heat until foamy and fragrant, keeping the milk solids pale gold rather than brown. · 4 min
What to look for: Butter is foamy, sage is glossy, and the aroma is herbal
- Coat ravioli
Lift ravioli into the sage butter with a slotted spoon, add a splash of cooking water, and toss gently until glossy. · 2 min
What to look for: Ravioli are coated in a shiny butter emulsion without tearing
- Serve warm
Serve immediately on warm plates with the remaining Parmigiano, spooning sage butter over the top for a soft central Italian finish. · 2 min
What to look for: Plates are glossy, aromatic, and served while the pasta is tender
Nutrition (per serving)
| kcal | 615 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 54 g |
| of which sugars | 2 g |
| Fat | 33 g |
| of which saturated | 20 g |
| Fibre | 3 g |
| Sodium | 856 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 2 months
- Warm gently in a covered skillet with a spoonful of water and a little butter until hot throughout.
Ingredient substitutions
Egg pasta
- Hand rolled egg pasta: Use the same thickness and keep covered so it does not dry out.
Ricotta
- Sheep milk ricotta: Traditional in some Italian kitchens and slightly richer in flavor.
Spinach
- Baby spinach: Wilts quickly and gives a tender filling.
Parmigiano
- Aged Parmigiano: Use a well aged piece for a savory filling and clean finish.
Nutmeg
- Black pepper: Use only if nutmeg is unavailable, since the classic aroma will change.
Salt
- Fine salt: Measure by weight for the same seasoning level.
