Spinach & Ricotta Ravioli

Note: You’ll need a Ravioli Stamp or similar tool in order to complete this recipe.

Make Pasta first. Onto a clean surface create a well with flour. Place 5 eggs into the center of flour well along with a pinch of salt. Using a fork, GENTLY whisk eggs together. Gradually stir the flour into the egg mixture until a rough ball forms. Knead dough until it is shiny and has a smooth texture. Add additional flour if necessary. This could take several minutes. NOTE: You can do this in your stand mixture with a dough hook attachment. Once dough is to proper state, wrap it in plastic wrap and place in refrigerator for approximately 30 minutes.

WHILE dough is resting in refrigerator, make your filling. Into a medium saute pan, add 1 tablespoon butter, as well as the garlic and spinach. Season with salt and pepper. Cook until spinach is wilted. Transfer to colander and drain. You’ll need to squeeze out EVERY bit of liquid. Once spinach is completely dry, give it a rough chop. Transfer spinach to bowl, add the remaining 1 egg, Parmigiano, nutmeg and ricotta. Mix well to combine. Set aside.

Place a large pot of salted water onto flame to boil.

Roll out pasta using either your pasta machine or a rolling pin. You’ll need a very thin sheet of pasta. As thin as you can possibly manage without tearing the pasta. Place pasta sheet onto a lightly floured surface. Using a teaspoon scoop out spinach mixture onto pasta sheets. Keeping a small bit of distance between each dollop. Carefully fold another pasta sheet on top. Use your fingers to seal the pasta sheets tightly together and remove any air. Press a ravioli stamp over the ravioli using slight pressure. Continue until all ravioli are complete.

Place ravioli into boiling water and cook until al dente. Fresh pasta only takes a few minutes to cook.

While the pasta is cooking make your sauce . Into a saute pan, melt the remaining 5 tablespoons of butter along with 1 tablespoon of extra virgin olive oil over medium heat. Add sage leaves.

Transfer cooked ravioli into sauce pan and toss. Garnish with additional Parmigiano Reggiano and sage leaves.