Ravioli di Ricotta e Spinaci
Homemade pasta parcels filled with ricotta and spinach, in a butter sage sauce.
Ingredients
- 400g fresh pasta sheets (or homemade egg pasta)
- 250g ricotta
- 200g spinach, blanched and chopped
- 80g parmesan, grated
- Grated nutmeg
- 80g butter
- Fresh sage
- Egg for sealing
- Salt
Method
Mix the ricotta, spinach, parmesan and nutmeg for the filling.
Place spoonfuls of filling on the pasta sheets, brush the edges with beaten egg, cover with another sheet, and press the ravioli together.
Cook the ravioli in gently simmering salted water for 3-4 minutes until they float.
Melt the butter with sage, pour over the drained ravioli, and serve with parmesan.
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