Ravioli with spinach and cheese flavored in butter and sage

Spinach and cheese ravioli flavored with butter and sage

Who doesn’t love a platter of homemade ravioli? This recipe for spinach and cheese ravioli, drenched in aromatic butter and sage, is a perfect choice for a special dinner or to impress guests. Preparing these delicious homemade pasta is a fulfilling activity that will fill you with joy and a sense of culinary accomplishment. Besides being tasty, these ravioli are also packed with nutrients, thanks to the spinach and cheese.

Total preparation time: 2 hours (including cooling time)

Number of servings: 4

Ingredients:

For the dough:
- 150 g flour
- 150 g semolina
- 3 eggs
- a pinch of salt

For the filling:
- 150 g fresh spinach (or frozen, thawed and well-drained)
- 250 g cheese (ideally cottage cheese or cheese with pearls)
- 1 small onion
- 3 cloves of garlic
- 1 tablespoon olive oil
- salt, pepper and nutmeg, to taste

For the sauce:
- 100 g butter
- a few fresh sage leaves, finely chopped

Preparation:

Step 1: Preparing the dough

Start by preparing the dough for the ravioli. In a large bowl, combine the flour, semolina, and salt. Add the eggs one by one, mixing with a spatula or by hand until the ingredients come together. Knead the dough for about 10 minutes until it becomes elastic and no longer sticks to your hands or the bowl. It’s important to dedicate this time to kneading, as well-kneaded dough will produce fluffier and tastier ravioli.

Once you have a homogeneous dough, wrap it in aluminum foil and let it chill in the refrigerator for 1 hour. This resting period will help the gluten relax, making it easier to roll out the dough later.

Step 2: Preparing the filling

While the dough is chilling, it’s time to prepare the filling. Start by finely chopping the onion and garlic. In a skillet, heat the olive oil and add the onion and garlic. Sauté them over medium heat, stirring frequently, until they become translucent and fragrant, about 5 minutes.

Add the spinach to the skillet and continue to sauté for another 3-4 minutes until the spinach wilts. If using frozen spinach, make sure it is well-drained. Once the mixture has cooled, transfer it to a bowl and add the cheese. Season with salt, pepper, and nutmeg, mixing well to combine all the flavors.

Step 3: Shaping the ravioli

Remove the dough from the refrigerator and, on a floured surface, roll out a thin sheet about 2 mm thick. Use a knife or a pizza cutter to cut out circles with a diameter of about 7-10 cm. Place a teaspoon of filling in the center of each circle. Using a brush or your finger, wet the edges of the circle with water to help seal the ravioli. Fold each circle in half to form a crescent shape and press the edges to seal. You can use a fork to create a pattern on the edges, adding an aesthetic touch.

Step 4: Cooking the ravioli

Add water to a large pot and bring it to a boil. Once the water is boiling, add salt and a tablespoon of oil to prevent the ravioli from sticking. Boil the ravioli in batches for about 3-4 minutes, or until they rise to the surface. Remove them with a slotted spoon and let them drain.

Step 5: Preparing the sauce

In a skillet, melt the butter over low heat, adding a few finely chopped sage leaves. Let the sauce simmer gently for 2-3 minutes until it turns golden and takes on the flavor of the sage. Add the ravioli to the skillet and gently toss to coat them with the aromatic sauce. Let them cook on low heat for another 3 minutes to blend the flavors.

Serving:

The spinach and cheese ravioli are delicious served warm, with a sprinkle of grated parmesan on top and a few fresh sage leaves for garnish. A glass of dry white wine can perfectly complement this meal, adding an elegant touch.

Practical tips:

1. Choose the right cheese: Cottage cheese or ricotta are excellent options for the filling, but you can also experiment with feta or goat cheese for a different flavor.

2. Spinach: If using fresh spinach, make sure to wash it well and remove the tough stems. If using frozen spinach, ensure it is thawed and well-drained to avoid excess water in the filling.

3. Shape the ravioli using a template: If you have a ravioli mold, it will make your job easier and help you achieve uniform ravioli.

4. Store the ravioli: If you’re not consuming them immediately, you can freeze the uncooked ravioli. Place them on a tray in the freezer, then transfer them to a plastic freezer bag to prevent sticking.

Frequently asked questions:

1. Can I use other vegetables in the filling? Absolutely! You can add mushrooms, zucchini, or grated carrots to diversify the filling.

2. How can I make the ravioli spicier? Add some chopped chili pepper to the filling or season the sauce with chili flakes.

3. Is this recipe suitable for vegans? You can adapt the recipe using egg-free dough and a filling made from tofu or other plant-based cheeses.

4. What other sauces can I use? The ravioli also pair well with tomato-based sauces or creamy sauces with sour cream.

5. Is it hard to make ravioli at home? No, learning the technique takes a little practice, but it’s a fun activity! With a bit of patience, you’ll become an expert at making ravioli.

Spinach and cheese ravioli are an excellent choice not only for a tasty meal but also for experimenting in the kitchen. I wish you success in preparing this delicious recipe and bon appétit!