1batchhandmade pasta *see my website for handmade pasta recipe
8ouncesfresh spinach
1tbspextra virgin olive oil
15ouncesricotta cheese
1extra largeegg
1/2cupfinely grated parmigiano reggiano cheese
1/2tspfreshly grated nutmeg
salt and pepper to taste
Brown butter sage sauce
1stickbutter
4cloves garlic, sliced thin
3tbspcapers, drained
1/3cupfresh sage leaves (whole or chopped)
1tspkosher salt
1/4tspfreshly ground black pepper
1/2cupfreshly grated parmigiano reggiano cheese
Instructions
Ricotta Cheese Stuffing
In a skillet over medium high heat, add one tablespoon of olive oil.
Toss 8 ounces of fresh spinach leaves in skillet and stir until wilted. Only 1 or 2 minutes.
Remove spinach from skillet and place on paper towels. Let cool and then squeeze spinach between layers of paper towels until most of the excess water is removed. Roughly chop. Set aside.
In a medium size bowl, add spinach, ricotta cheese, egg, nutmeg, parmigiano-reggiano cheese. Stir to combine.
Taste cheese mixture and add salt and pepper to taste. Set aside until ready to assemble raviolis.
Assembling the ravioli
Roll out sheets of fresh pasta very thin (if using a pasta roller - roll it to a number 7) on the machine. Aim for sheets of dough that are about 4 inches wide.
Lay sheet of pasta dough on counter long ways. Using a pizza cutter, cut dough into 4 x 4 inch squares.
Place a large dollop of ricotta cheese mixture in center. Wet the edges with water or egg wash and then lift the pasta from the bottom edge and fold over the top of the cheese mixture. Carefully seal the 2 sides and top by using the tines of a fork or a fluted pastry cutter.
Place stuffed raviolis on a large sheet pan lined with a clean kitchen towel.
Either cook at once or cover with plastic wrap, place in a cool place or refrigerator for up to 1 day before cooking.
Cooking the ravioli
When ready to cook, bring large stock pot of water to boiling. Add 1/4 cup of kosher salt. Yes...1/4 of a cup at least. Italians say the pasta water should taste like the sea.
Gently place ravioli in boiling water. Place lid on top and allow pot to return to a boil. Remove lid and then cook, uncovered for 4-5 minutes. Take one out and tests it for doneness.
Gently drain the ravioli and slide them into a large, deep skillet that has the browned butter/sage sauce.
Shake the pan around for about 1 or 2 minutes to make sure all of the ravioli is coated with the sauce.
Plate the ravioli and top with additional parmigiano-reggiano cheese.
Making the brown butter-sage sauce
Once you start to add the ravioli to the boiling water, begin making the sauce.
In a large, deep skillet, melt butter over medium heat. Stir occasionally. Watch the pan closely as you see the milk solids begin to get a bit of color/golden brown. (If it seems to be browning too quickly or too much, simply remove from heat).
Add garlic and capers and saute about 1 minute. Do not brown garlic.
Add fresh sage leaves, salt and black pepper, saute about 1 minute.
Gently add cooked ravioli to pan. Shake pan for a minutes to coat all of the ravioli with the sauce.
When plated, sprinkle with additional parmigiano-reggiano cheese.
Notes
I know I sound like a broken record, but if you are going to make this special dish and really want it to be delicious here are my must dos:Use FRESH spinach (not frozen)Use real Parmigiano-Reggiano cheese - the king of Italian cheeseUse FRESH sage (not dried)Use good kosher salt (Diamond Crystal) is a favorite of most chefsUse good olive oil...my go to for most basic cooking is California Olive Ranch - extra virgin. Only buy olive oil that is sold in dark glass bottles. Light and heat are the enemy of good olive oil. So store accordingly. Olive oil is a living ingredient and goes bad fairly quickly. Most olive oil experts say that you should NOT use olive oil that is more than 18 - 24 months old. No problem in my house because I use it nearly every time I cook.
Keyword Spinach, Ricotta, Ravioli, Brown Butter, Sage