Ravioli Recipe

Making ravioli by hand takes some time, but this spinach-and-ricotta version rewards the effort with a filling that is light, creamy, and distinctly savory rather than heavy. The combination of ricotta, finely chopped spinach, and Parmesan gives each pasta pocket a fresh, gently salty center, while the browned butter and sage sauce adds a nutty richness without covering up the filling. With 8 ounces of pasta dough, you’ll have enough ravioli for six modest dinner portions—just right for a first course or a main dish with a salad alongside. The most important texture comes from preparing the spinach properly. Cook the bunch until wilted, then let it cool and squeeze it very dry before chopping it. Any excess water will loosen the ricotta mixture and can make the ravioli difficult to seal. Stir the spinach with the ricotta, Parmesan, and beaten egg until the filling holds together but still looks soft. Roll the dough thin enough that it cooks tenderly, but not so thin that the filling shows through; when you lift a sheet, it should feel flexible rather than paper-thin. Place small, evenly sized mounds of filling on one sheet, brush around them with water or egg, and press the second sheet down firmly, working outward to push out trapped air. A practical trick that has saved many batches is to chill the shaped ravioli for 15 to 20 minutes before boiling. The dough firms up, the edges stay sealed, and the filling is less likely to escape into the water. Use a large pot of generously salted water and cook the ravioli in batches at a gentle boil for about 3 to 4 minutes, depending on the thickness of your dough. They are ready when they float and the pasta feels tender at the edge. Lift them out with a slotted spoon rather than dumping them into a colander, which can tear the delicate seams. Meanwhile, melt the butter with the sage until the milk solids turn golden and the leaves smell fragrant. Serve these ravioli immediately, spooned with the sage butter and finished with a little extra Parmesan. They make an especially lovely Sunday dinner or an elegant meal for guests, though the hands-on preparation is easiest when you are not rushing. A crisp green salad with lemon vinaigrette balances the buttery sauce, and roasted asparagus or broccolini fits naturally beside it. For wine, choose a dry Italian white such as Pinot Grigio or Verdicchio; if you prefer red, a light-bodied, low-tannin option will complement the spinach and sage without overwhelming the ricotta.