Making your own pasta might take a little effort, but once you taste the first bite of this fresh ravioli, you’ll know it’s worth it. The silky ricotta and spinach filling, the aroma of browned butter with sage and the creamy pecorino sauce come together in a dish that tastes like an evening in Tuscany.
Ravioli ingredients
300 g flour | 3 egg yolks + 2 whole eggs | Pinch of salt | 250 g drained ricotta | 200 g fresh spinach | 50 g grated Parmesan | Pinch of nutmeg | Salt and pepper | Zest of ½ lemon | 100 g butter | 1 handful fresh sage leaves | 200 ml cream | 75 g finely grated pecorino | 50 g finely grated Parmesan | Freshly ground pepper
Mix the flour with the eggs and a pinch of salt. Knead into a smooth dough, wrap in foil and leave to rest for at least 30 minutes at room temperature.
Heat a stainless steel cooking pot over medium heat and wilt the spinach without oil. Allow to cool, squeeze out as much moisture as possible and chop roughly.
Mix the spinach with ricotta, Parmesan, nutmeg, salt, pepper and some lemon zest. Chill the filling briefly so it firms up slightly.
Roll out the dough thinly. Cut out circles (about 8 cm in diameter). Place a small spoonful of filling on half of the circles. Brush the edges with water, cover with the remaining discs and press the edges firmly with a fork.
Heat the cream in a small pan, gradually add the pecorino and Parmesan, and stir until smooth. Season with pepper and keep warm over a low heat.
Melt the butter in a stainless steel saucepan and add the sage leaves. Let the butter gently brown until it smells nutty. Remove from the heat and keep warm.
Cook the ravioli for 4 minutes in plenty of salted water until they float to the surface. Serve on a bed of pecorino sauce, drizzl
