Ravioli Recipe

Make the dough

On a clean work surface mound the flour and make a large well in the center. Add the eggs, olive oil, salt, and water into the well. Using a fork, gently beat the eggs and gradually incorporate flour from the inner edge of the well until a shaggy dough forms.

Knead

When the dough holds together, use your hands to knead it for about 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, add up to 1 tsp water; if too sticky, dust lightly with flour. Form into a ball.

Rest

Wrap the dough tightly in plastic wrap or cover with a bowl and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Cook and drain spinach

Bring a large skillet to medium heat. Add the spinach and cook, stirring, just until wilted (about 2–3 minutes). Alternatively, blanch spinach in boiling water 30–45 seconds then transfer to ice water. Squeeze out as much moisture as possible using a clean dish towel or cheesecloth and chop finely. Accurate draining prevents watery filling.

Combine filling ingredients

In a bowl combine the drained spinach, ricotta, grated Parmesan, egg yolk, nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. The mixture should be thick and slightly loose — if very wet, add 1–2 tbs more Parmesan or a tablespoon of fine breadcrumbs to bind.

Portion filling

Spoon the filling into a piping bag or a zip-top bag with the corner snipped, or use a teaspoon. Portion roughly 1 tsp to 1 1/2 tsp of filling per ravioli (about 12–14 g) depending on size.

Roll dough

Divide rested dough into 4 pieces. Keep pieces you are not rolling covered. Lightly flour your work surface. Using a pasta machine or rolling pin, roll one piece into a long thin sheet about 1.5–2 mm thick (pasta settings 6–7 on many machines). Aim for a sheet that is thin but still strong enough to hold filling.

Assemble ravioli

Lay one sheet on a floured work surface. Place small mounds of filling spaced about 1.5–2 inches apart in rows. Brush a little water along the dough between and around the mounds to help seal. Lay a second sheet over the top, pressing gently around each mound to remove air and seal edges. Use a ravioli cutter, pastry wheel, or a knife to cut individual ravioli. Press edges with your finger or a fork to ensure a good seal. Transfer finished ravioli to a tray lightly dusted with semolina or flour to prevent sticking.

Rest assembled pasta

Let assembled ravioli rest 10–15 minutes (or refrigerate up to 2 hours on a tray covered loosely) before cooking to firm up seams.

Boil pasta

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Gently add ravioli in batches (do not overcrowd). Fresh ravioli cook quickly — about 3–4 minutes for thin sheets; they are done when they float and the pasta feels tender but not mushy. Use a slotted spoon or spider to remove them and drain briefly.

Make brown butter sage sauce

While the ravioli cook, melt the butter in a wide skillet over medium heat. Swirl occasionally; after 4–6 minutes the butter will foam, then the milk solids will brown and the butter will develop a nutty aroma. Watch closely to avoid burning. Add the sage leaves and cook 30–60 seconds until crisp and fragrant. Remove skillet from heat, stir in lemon zest, 1/4 tsp salt and 1/8 tsp pepper. If sauce seems too hot, let it cool 30 seconds so it won’t curdle the cheese.

Toss ravioli in sauce

Add drained ravioli to the skillet with brown butter and gently toss or spoon the sauce over them to coat. Heat together 20–30 seconds to combine; do not break ravioli. Taste and adjust seasoning.

Serve

Divide ravioli among warm plates, spoon remaining brown butter and crisp sage over the top, and finish with grated Parmesan. Serve immediately.