Homemade Ravioli with Creamy Sage Butter
Dive into the world of Italian pasta and create your own tender ravioli. Filled with an aromatic ricotta and spinach mixture and coated in fragrant sage butter, this dish will enchant your taste buds. A true delight that shows how simple and rewarding homemade pasta can be.
Preparation
60 min.
Cook / Bake
15 min.
Servings
4
Calories
520 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
For the Pasta Dough
- 200 gAll-purpose flour
- 2 largeEggs
- 1 Prise(n)Salt(to taste)
For the Filling
- 250 gRicotta cheeseMilch
- 150 gFresh spinach
- 50 gParmesan cheeseMilch
- 1 largeEgg yolk
- 1 Prise(n)Nutmeg(to taste)
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black pepper(to taste)
For the Sage Butter
- 100 gButterMilch
- 15 gFresh sage leaves
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black pepper(to taste)
Instructions
For the pasta dough: Form the flour into a mound on a clean work surface. Make a well in the center and crack the eggs into it. Add a pinch of salt. Gradually incorporate the flour into the eggs using a fork, then knead by hand for about 10-15 minutes until you have a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
For the filling: Briefly blanch the fresh spinach in boiling water, then drain immediately and squeeze out as much water as possible. Chop the spinach finely. In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and pepper. Mix well until everything is evenly combined.
Roll out the pasta dough: Divide the rested pasta dough into several portions. Using a pasta machine or a rolling pin, roll each portion into very thin sheets (about 1-2 mm thick). If using a pasta machine, start with the widest setting and gradually decrease it until the desired thinness is achieved.
Form the ravioli: Lay one pasta sheet on a lightly floured surface. Place small spoonfuls of the ricotta-spinach filling onto the pasta sheet, leaving enough space between them (about 1.5 inches / 4 cm). Lightly brush the edges around the filling with water. Place a second pasta sheet over the first, gently pressing down around the filling to seal the ravioli and remove any air bubbles.
Cut the ravioli: Use a ravioli cutter, a knife, or a pastry wheel to cut out individual ravioli. Make sure the edges are well-sealed to prevent the filling from escaping during cooking. Place the finished ravioli on a lightly floured tray and cover them with a clean kitchen towel to prevent drying.
Cook the ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches and cook for 3-5 minutes, or until they float to the surface and are al dente. Do not overcrowd the pot.
Prepare the sage butter: While the ravioli are cooking, melt the butter in a large pan over medium heat. Add the fresh sage leaves and cook until the butter is golden brown and smells nutty, and the sage leaves are crispy. Be careful not to burn the butter. Season with salt and pepper.
Serve: Using a slotted spoon, transfer the cooked ravioli directly from the boiling water into the pan with the sage butter. Toss gently to coat the ravioli evenly. Serve immediately, garnished with extra grated Parmesan cheese if desired.
💡 Tipp
Varianten
- Add a pinch of lemon zest to the filling for a brighter flavor.
- Substitute Parmesan with Pecorino Romano for a sharper taste.
- Add finely chopped walnuts to the filling for extra texture.
Ersatz & Alternativen
- If fresh sage is unavailable, you can use 1/2 teaspoon of dried sage, but the flavor will be less intense.
- For a vegan option, use a plant-based pasta dough (e.g., semolina and water), and substitute ricotta with a firm tofu or cashew-based 'ricotta' and nutritional yeast for the Parmesan.
Aufbewahrung
Store leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or olive oil.
Einfrieren
Uncooked ravioli can be frozen. Place them in a single layer on a floured baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Cook from frozen in boiling water, adding a few extra minutes to the cooking time.
Nutrition per serving
Calories
520 kcal
Protein
22 g
Carbohydrates
45 g
Fat
29 g
Fiber
3 g
Recipe on TomTaste: https://tomtaste.com/recipe/homemade-ravioli-with-creamy-sage-butter
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