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Spinach & Ricotta Raviolo

Spinach & Ricotta Raviolo

Pair with Ruffino Riserva Ducale
Where to Buy
Instructions

Pasta:

2 cups all-purpose flour

3 eggs

½ tsp salt

2 tsp olive oil

Filling:

10 oz frozen chopped spinach, thawed and well drained

1 cup ricotta cheese

1 egg

½ cup grated Parmesan cheese

¼ tsp grated nutmeg

½ tsp salt

Sauce:

¾ cup butter

8 fresh sage leaves, chopped

½ tsp salt

Pepper to taste

Method

To make pasta, mound the flour onto the work surface. Make a well in the centre. Add eggs, salt and olive oil into the well. Using a fork, gently incorporate flour into the eggs starting at the inside and slowly working toward the outer edge being careful to keep the egg from spilling out. Once a dough begins to form, use hands to bring dough and remaining flour together and knead dough until smooth, approx. 10 minutes. Cover and let rest on counter for 30 minutes. Meanwhile, stir together filling ingredients. Divide dough in half, and using pasta machine, roll out thin sheets of dough. Covering each sheet with a damp towel as you work. Brush each sheet of dough very lightly with water. Mound 2 Tbsp filling onto lower half of pasta sheets, 1-inch apart. Fold top half over and press to seal tightly around each mound of filing. Using round cutter that leaves 1/2-inch border around filling, cut rounds. Boil pasta in salted water 1 minute or until ravioli float to the surface. Heat butter in pan with chopped sage and salt. Serve warm over ravioli.