A recipe to make fresh homemade ravioli from scratch with easy step-by-step instructions & video, plus a 3 cheese and spinach filling all in luscious butter sage sauce.
Pasta Dough
Ingredients
- 240g-300g flour
- 3-4 eggs
- 1/2 tsp salt
- 1 tsp olive oil
Method
1. Make a shallow mound with the flour on a countertop or a bowl and make a well in the centre.
2. Break the eggs in the centre of the well and add the salt and the oil.
3. With a fork beat the eggs a bit, then a little at a time pull the flour from the walls in and mix until it becomes too difficult to use the fork. Pull the rest of the flour in with your hands or a scraper.
4. When the flour is incorporated knead the dough until a smooth, firm dough is formed, this might take 10 to 15 minutes adding a dusting of flour as needed.
5. Cover with plastic wrap and let the dough rest at least 30 minutes before using.
Filling
- 300g ricotta
- 200g mascarpone
- 100g Parmigiano Reggiano cheese, grated (4 tbsp to garnish)
- 2 eggs
- 1 pack of spinach, cooked, squeezed dry, chopped
- Salt and pepper to taste
- Freshly ground nutmeg to taste
- 1 bunch sage
- 300g butter, unsalted
Method
1. Prepare the fresh pasta (see above).
2. Mix the cheeses with the two eggs, spinach, salt, pepper and nutmeg.
3. Bring a pot of water to boil.
4. Roll out the pasta into a thin sheet. Form the ravioli making sure there are no air pockets.
5. Cook the ravioli in boiling salted water until done, about 5 minutes.
6. Fry the sage in butter and then toss the ravioli in the sauce. Serve dusted with Parmigiano.
purpleyoan 
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