Homemade Ricotta Ravioli
Tender fresh pasta pillows filled with creamy ricotta, spinach, and nutmeg, served in a silky butter-sage sauce. Ready in under 45 minutes with just eight pantry staples.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Mound flour on a counter. Make a well in the center and crack eggs into it.
Step 2
Beat eggs with a fork, then gradually incorporate flour from the well's edge until a shaggy dough forms.
Step 3
Knead the dough for 8 minutes until smooth and elastic, adding flour if sticky. Wrap and rest 20 minutes.
Step 4
Combine ricotta, spinach, nutmeg, Parmesan, and salt in a bowl. Stir until smooth.
Step 5
Divide dough in half. Roll one half through a pasta machine to thinnest setting.
Step 6
Place 1-tbsp filling dollops 2 inches apart on the sheet. Fold dough over, press edges, cut with a ravioli cutter or knife.
Step 7
Repeat with remaining dough. Boil in salted water until ravioli float plus 2 minutes, ~6 minutes total.
Step 8
Heat butter in a skillet over medium. Add sage leaves and cook until fragrant, ~1 minute.
Step 9
Drain ravioli gently. Toss with sage butter and serve immediately with more Parmesan.
Tools you’ll need
- cutting board
- fork
- mixing bowl
- pasta machine or rolling pin
- ravioli cutter or knife
- large pot
- 10-inch skillet
- wooden spoon
- slotted spoon
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