Ravioli Della Casa 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 whisk the eggs while gradually incorporating a little flour from the inner edges until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, wet fingertips and continue; if too sticky, sprinkle a little flour. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare the spinach

If using fresh spinach: bring a large pot of salted water to a boil, blanch the spinach for 30–45 seconds until wilted, then drain and immediately transfer to an ice bath. Squeeze out as much liquid as possible (use hands or a cheesecloth) and finely chop. If using frozen: thaw fully, squeeze out liquid and finely chop.

Combine filling

In a mixing bowl, combine the well-drained chopped spinach, ricotta, 1/2 cup finely grated Parmigiano-Reggiano, the egg yolk, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Mix gently until homogeneous. Taste and adjust seasoning. The mixture should be moist but not runny; chill for 15–20 minutes if it seems too soft.

Roll out the dough

Cut the rested dough into 4 pieces. Keep pieces covered while working. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick (pasta machine setting 6–7 on many machines). Dust lightly with flour to prevent sticking.

Portion the filling

Spoon or pipe small mounds (about 1 teaspoon or 12–15 ml) of the filling onto one sheet spaced roughly 1 1/2 inches apart. Brush a little water or beaten egg lightly around the filling mounds to help seal.

Seal the ravioli

Place a second pasta sheet over the first and gently press around each mound to remove air pockets and seal edges. Use a ravioli cutter, fluted pastry wheel, or a sharp knife to cut individual ravioli. Press edges with a fork if desired to ensure a tight seal. Transfer finished ravioli to a lightly floured tray, not touching, or lay on parchment.

If making ahead, place on a tray in the freezer until firm, then transfer to a zip-top bag for longer storage. Fresh ravioli can be cooked immediately.

Brown the butter and crisp sage

In a wide skillet over medium heat, add the 8 tbs unsalted butter. Melt and continue to cook, swirling occasionally, until butter foams and then turns a light nut-brown color and develops a toasty aroma (about 4–6 minutes). Add the sage leaves and fry briefly until crisp (about 30–45 seconds). Remove from heat to prevent burning. Stir in the lemon zest, 1/4 tsp salt and 1/8 tsp pepper, and keep warm.

Cook the ravioli

Bring a large pot of salted water (1 tbs coarse sea salt per 4–6 liters) to a gentle boil. Add 1 tbs olive oil to the water if desired to reduce sticking. Cook fresh ravioli in batches for 2–3 minutes or until they float and the pasta is tender. If frozen, add an extra 1–2 minutes.

Toss with sauce

Using a slotted spoon or spider, transfer cooked ravioli directly to the warm brown butter and sage skillet. Gently toss to coat, adding 1–2 tbsp cooking water if needed to make a glossy sauce and help it adhere to the pasta.

Plate and serve

Divide ravioli among 4 warmed plates (servings below). Spoon any remaining sage-butter over the top. Finish generously with 3/4 cup grated Parmigiano-Reggiano and a light grind of black pepper. Serve immediately.