Naked Spinach Ravioli
Revel in the simplicity and elegance of Naked Spinach Ravioli, a delightful twist on traditional pasta that skips the wrapper and lets the filling shine. These tender spinach and ricotta dumplings are infused with nutmeg and Parmesan, creating a rich, savory flavor that’s perfectly complemented by a luscious browned butter and sage sauce. Quick to prepare with only 20 minutes of hands-on time, this dish is a perfect weeknight dinner or an impressive meat-free option for entertaining. Serve these light and fluffy dumplings with a sprinkle of freshly grated Parmesan for a melt-in-your-mouth experience that celebrates classic Italian flavors. Ideal for vegetarians and pasta lovers alike, this recipe combines wholesome ingredients and simple techniques to create a restaurant-quality dish in your own kitchen.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 250 grams ricotta cheese
- 50 grams grated Parmesan cheese
- 80 grams all-purpose flour
- 2 pieces large eggs
- 0.25 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams unsalted butter
- 6 pieces fresh sage leaves
- 1 tablespoons olive oil
- 30 grams grated Parmesan cheese (for serving)
Instructions
Bring a large pot of salted water to a boil. While waiting for the water to heat, prepare the spinach mixture.
Wash the spinach thoroughly and blanch it in the boiling water for 1-2 minutes until wilted. Remove and immediately transfer it to a bowl of ice water to halt cooking.
Squeeze the excess water from the spinach and chop it finely.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, flour, eggs, nutmeg, salt, and black pepper. Mix well until a sticky dough forms.
With floured hands, shape the mixture into small, walnut-sized balls and place them on a floured baking tray. Be gentle as the mixture will be soft.
Bring another large pot of salted water to a gentle simmer. Carefully drop the spinach dumplings into the water in batches, ensuring not to overcrowd the pot.
Cook the dumplings for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove them and set them aside on a plate.
In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the sage leaves and sauté until the butter starts to brown and becomes fragrant.
Gently add the cooked spinach dumplings to the skillet and toss them to coat in the browned butter mixture.
Serve the Naked Spinach Ravioli immediately, topped with extra grated Parmesan cheese.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 440 mg | 34% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
