Homemade green ravioli with ricotta and spinach, seasoned with butter and sage. They are a refined and delicious first course, truly tasty and delicate.
They provide great satisfaction, both when preparing them and when enjoying them with the chosen seasoning.
In this recipe, we chose the most traditional version with a seasoning based on parmesan, butter, and fresh sage.
Green ravioli, a delicious first course that can also be prepared in advance, the day before, and cooked for a few minutes, then seasoned only with butter and sage.
The amount of semolina indicated in the recipe for making the egg pasta is optional, and it can be replaced with the same amount of all-purpose flour.
The presence of semolina is especially useful if you are rolling the dough with a home machine, as it allows you to achieve a rough texture similar to hand-rolled pasta.
Very soft, they are also liked by children who generally do not love vegetables but will find these excellent!
I used frozen spinach, but fresh ones are perfectly fine as well.
A simple and quick dish of great taste and refined, also vegetarian.
My grandchildren love them with plenty of grated cheese on top, try them and you’ll impress your guests.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 653.98 (Kcal)
- Carbohydrates 57.91 (g) of which sugars 1.22 (g)
- Proteins 32.98 (g)
- Fat 34.19 (g) of which saturated 18.36 (g)of which unsaturated 11.07 (g)
- Fibers 2.16 (g)
- Sodium 991.15 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Green Ravioli
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semolina flour
- 2 eggs
- 1 1/2 oz spinach (cooked weight)
- 1 tbsp extra virgin olive oil
- to taste salt
- 1 1/3 cups mixed ricotta (drained)
- 1 egg
- 3 1/2 oz spinach (cooked weight)
- 3 oz grated parmesan
- to taste nutmeg
- salt
- 3 tbsp butter
- leaves sage
- to taste grated parmesan
Tools
- 2 Pots
- 1 Pan
- Mixer
- Pasta Machine
- Mold
- Cutting Board
- Bowl
- Slotted Spoon
- Piping Bag
Steps for Green Ravioli
Boil the spinach.
(If using fresh spinach. Rinse the fresh spinach leaves thoroughly under running water to remove any impurities).
(If using frozen spinach).
Cook them “in both cases” for a few minutes.
Drain the spinach.
Squeeze them very well and take 1 1/2 oz, chop them with a chopper.
Pour the flours into a mound and place the eggs and spinach in the center.
Mix first with a fork and then with your hands until absorbed.
Knead all the ingredients with your hands to create a smooth and homogeneous dough: fresh pasta should be soft and elastic, not excessively moist.
Wrap the obtained dough with a sheet of plastic wrap and place it in the refrigerator for 30 minutes.
Finely chop the remaining spinach on a cutting board using a mezzaluna or a knife.
Transfer them to a bowl and add the egg, grated parmesan, ricotta, nutmeg to taste, salt, and pepper.
Mix until combined and transfer to a piping bag.
After the resting period, roll out the dough with a rolling pin or with the appropriate machine.
Use a round cutter of about 3 inches in diameter to cut out disks.
I used a ravioli mold as shown in the photo.
(Otherwise: Place a portion of filling the size of a hazelnut in the center of each disk.
Slightly moisten the edge of the disk and fold it in half, trying to remove as much air as possible. Gently press the edges and seal with a fork).
Place them on a tray well dusted with semolina.
Bring a pot of water to a boil, add salt and pour in a drizzle of oil to prevent the ravioli from sticking together during cooking.
Meanwhile, in a large pan, melt the butter, add the sage leaves and let them infuse for a few minutes over low heat.
Drain using a slotted spoon and add them to the pan with the sauce.
Turn off the heat and add the grated cheese and half a ladle of cooking water to make them creamier.
Serve immediately.
Enjoy your meal.
Tips
You have various options for making your ravioli: you can make discs, half-moons, triangles, or squares, all in the size you prefer.
If you have ravioli gadgets, now is the time to use them.
Making stuffed pasta is much simpler than it seems, and in the end, we will get a tasty and elegant first course.
Or store them in the fridge for 1 day, spaced apart.
Or freeze them, always on cutting boards, when they are hard, you can close them in plastic bags!
Here is the link to preserve fresh pasta best: how to blanch fresh pasta.
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