I learned this recipe “Ravioli di Ricotta e Spinaci con Burro e Salvia” from my good friend Fabiana's mother and aunt. Madre Luciana is from Rome and Zia Marilena is from Tuscany. There is nothing better than learning from real Italian experts. This filling is great for any stuffed pasta including stuffed shells and manicotti. This recipe is popular throughout Italy and is considered a classic. The sage/butter sauce is a cornerstone for any Italian kitchen. The spinach may be replaced by many different greens such as Swiss chard. I have even added my Swiss chard/sausage roll mixture to the ricotta filling.

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As an alternative to the butter sage, try our Ricotta Spinach Ravioli with Cugini Marion's Lemon Basil Sauce.

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‍The Dough:

1. To prepare the pasta dough, on a clean work surface form a well in the center of the flour by creating a wall of flour to hold the eggs. Crack the eggs into the well, add salt and beat them with a fork, adding the flour in small portions to create a smooth dough.  When the dough is moist, and firm (not sticky) gently knead the dough for about 5-10 minutes until it’s very smooth and workable (not sticky). If it's too sticky you can always add more flour. It is then time to rest the dough for at least 30 - 60 minutes but up to 4 hours. Wrap in cling wrap while resting. During the resting period the flour absorbs the water, and the gluten strands relax providing a more pliable dough. Have a spray bottle of water handy to maintain moisture level if it gets too dry. When not working with the dough, keep it covered with a moist cloth.


The Spinach:

2. Wash the spinach, removing large stems or discolored leaves. In a large stockpot with an inch of boiling inch water add spinach and a pinch of salt over low heat. Cover and stir frequently until the spinach is wilted. Drain the spinach and let cool. After the spinach is cooled, squeeze and remove all excess water. Chop finely.

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The Filling:

3. To prepare the filling, in a large mixing bowl add the Ricotta cheese, spinach, Parmesan cheese, egg, nutmeg, salt, and pepper in a bowl and mix well. Taste and adjust seasoning as necessary. Set aside (may store the ricotta mixture refrigerated for up to 2 days). 

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4. In a large pot of boiling water add salt. Place the ravioli in the water and cook until tender at the edges, about 2-5 minutes depending on the thickness of the ravioli.

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The Ravioli:

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5. To roll out the dough by hand, use a long rolling pin. This takes a bit of physical work.  Roll out the dough until thin (like a pie crust) but not too thin or ravioli will burst open.  There are several ways to approach forming and filling the ravioli. I form 2-inch squares or circles using a biscuit cutter, pizza cutter, ravioli cutter or even a wine glass to get uniform ravioli. Then apply a dollop of filling and sealing with another layer of pasta. Note: You can make any size or shape ravioli you wish. You can even form the dough into to symmetrical halves placing dollops of filling into rows on the bottom half of the dough the cover with the other half. Then cut into individual ravioli. Seal each ravioli well to push out the air. You may use your fingers or a fork.  Press hard where the layer of pasta meet to ensure an even thinness. Tip: If you have trouble sealing the ravioli because it has begun to dry add a touch of olive oil to help seal the ravioli. 

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6. For pasta machines, divide the dough into 4-6 pieces. Cover the dough with a moist cloth while not working with the dough, to keep it from drying out.  Use a rolling pin to form the dough to the width for the machine’s #1 setting. Starting with the #1 setting, roll the pasta through each number in order, without skipping a number to avoid crushing the dough. Roll out until thin (#6) but not too thin. 

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The sauce:

7. Over medium-low heat in a medium/large skillet melt the butter. Then add the fresh sage leaves and cook gently until the leaves look slightly wilted. You will smell the aroma release form the leaves. Turn off the heat. 

8. In a large pot of boiling water add salt.  Place the ravioli in the water and cook until tender at the edges, about 2-5 minutes depending on the thickness of the ravioli. Save a ½ cup of pasta water. Then gently scoop out the ravioli and place them into a large serving bowl or mixing bowl and add the warm sage/butter sauce. Mix the ravioli gently to coat the ravioli with the sage/butter sauce. Add some pasta water if needed to get the desired texture. Serve with grated Parmesan cheese.