Ravioli Ravioli Really Homemade
Discover the art of true Italian cooking with "Ravioli Ravioli Really Homemade," the ultimate recipe for an authentic pasta experience. This dish combines tender, handmade pasta sheets with a luxurious spinach and ricotta filling, enhanced by the savory richness of grated Parmesan and a hint of nutmeg. Every step, from kneading the dough to forming the ravioli, is a celebration of homemade craftsmanship. Paired with a browned butter sage sauce that infuses the dish with a nutty, herbaceous aroma, this recipe captures rustic elegance in every bite. Perfect for dinner parties or a special night in, these pillowy pasta pockets are served fresh and ready to impress. With just 45 minutes of prep time and simple, wholesome ingredients, "Ravioli Ravioli Really Homemade" is a delicious labor of love you’ll savor from start to finish.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 4 pieces Large eggs
- 1 teaspoon Salt
- 2 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg, ground
- 0.5 teaspoon Black pepper
- 0.5 cup Unsalted butter
- 8 pieces Fresh sage leaves
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well.
Using a fork, gradually whisk the eggs while slowly incorporating the flour. Once the dough starts to come together, knead it with your hands until smooth and elastic, about 10 minutes.
Cover the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.
While the dough rests, prepare the filling. Steam the spinach for about 2-3 minutes until wilted. Squeeze out any excess moisture and finely chop the spinach.
In a medium mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Stir until well combined. Set aside.
Once the dough has rested, divide it into four portions. Roll out one portion at a time using a pasta machine or rolling pin until it is paper-thin.
Lay one sheet of dough on a clean, lightly floured surface. Place small dollops (about 1 teaspoon) of filling, spaced about 2 inches apart, along the length of the dough.
Brush a small amount of water around the filling to help seal the ravioli. Lay a second sheet of dough on top and gently press around the filling to remove air pockets.
Cut the ravioli into squares using a sharp knife or a ravioli cutter. Ensure the edges are sealed by pressing them with a fork.
Repeat the process with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-5 minutes, or until they float to the top.
While the ravioli cooks, prepare the sage butter sauce by melting the unsalted butter in a skillet over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and aromatic, about 2-3 minutes.
Drain the cooked ravioli and transfer them to the skillet with the sage butter. Toss gently to coat.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 409 mg | 31% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 228 mg | 5% | |
*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.
