Ricotta and Spinach Ravioli with Butter and Sage Recipe

Ingredients:

• 1 pound fresh ricotta cheese
• 1 pound fresh spinach, cooked and chopped
• 2 cups all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup unsalted butter
• 1/2 cup fresh sage leaves, chopped
• Salt and pepper to taste
• Grated Parmesan cheese

Instructions:

For the Dough:

1. In a large mixing bowl, whisk together the flour, eggs, salt, and nutmeg until a dough forms.
2. Turn the dough out onto a floured surface and knead for 10-15 minutes or until it is smooth and pliable.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

For the Filling:

1. In a large mixing bowl, combine the ricotta cheese, cooked spinach, and salt and pepper to taste.
2. Mix well and set aside.

For the Ravioli:

1. On a floured surface, roll the dough to a thickness of about 1/8 inch.
2. Cut the dough into circles using a biscuit cutter or glass.
3. Put a small amount of the filling onto each circle of dough.
4. Using a fork, press the edges together to seal the ravioli.
5. Repeat until all of the dough and filling is used.

For the Sauce:

1. In a large skillet, melt the butter over medium heat until it foams.
2. Add the chopped sage and cook until the butter is browned and the sage is crisp.

To Assemble:

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook until they float to the surface, about 2-3 minutes.
3. Remove the ravioli from the water with a slotted spoon and place them in the skillet with the butter and sage sauce.
4. Gently toss the ravioli until they are coated in the sauce.
5. Divide the ravioli among plates and sprinkle with grated Parmesan cheese.

Verdict and Serving Suggestions:

This ricotta and spinach ravioli with butter and sage recipe is a classic and comforting Italian dish that will surely impress your guests. The combination of ricotta, spinach, and herbs is simply divine. The butter and sage sauce adds a luxurious and savory touch to the dish. Serve it with a side of garlic bread and a glass of white wine to complete the meal.