Ravioli is a traditional Italian pasta filled with a variety of delicious fillings. Making ravioli from scratch may seem daunting, but it’s a rewarding process that results in a delicious and impressive dish. Here’s a step-by-step guide to making homemade ravioli with a classic ricotta and spinach filling.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Filling:

• 1 cup ricotta cheese
• 1 cup fresh spinach, cooked and chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg yolk
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon nutmeg (optional)

For the Sauce:

• 4 tablespoons unsalted butter
• 6-8 fresh sage leaves
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Make the Pasta Dough:

   • On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
   • Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a small amount of water. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

2. Prepare the Filling:

   • In a medium bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, egg yolk, salt, pepper, and nutmeg (if using). Mix until well combined. Set aside.

3. Roll Out the Dough:

   • Divide the dough into four pieces. Working with one piece at a time (keeping the others covered), roll out the dough using a pasta machine or a rolling pin until it is very thin, about 1/16 inch thick.

4. Assemble the Ravioli:

   • Lay one sheet of pasta on a lightly floured surface. Place small mounds (about 1 teaspoon) of filling evenly spaced about 2 inches apart on the dough. Brush a little water around each mound of filling to help seal the ravioli.
   • Lay a second sheet of pasta over the first, pressing around the mounds to seal. Use a ravioli cutter or a knife to cut out the individual ravioli. Make sure the edges are well sealed to prevent the filling from leaking out during cooking.

5. Cook the Ravioli:

   • Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

6. Make the Sauce:

   • In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and fragrant. Season with salt and pepper.

7. Serve:

   • Toss the cooked ravioli gently in the butter and sage sauce. Serve immediately, topped with grated Parmesan cheese.

Tips for Perfect Ravioli

• Don’t Overfill: Overfilling can cause the ravioli to burst during cooking. Use about 1 teaspoon of filling per ravioli.
• Seal Well: Make sure the edges are sealed properly to prevent the filling from leaking out.
• Cook in Batches: Cook the ravioli in batches to avoid overcrowding the pot, which can cause them to stick together.

Conclusion

Homemade ravioli is a delicious and impressive dish that’s worth the effort. With its tender pasta and flavorful filling, it’s perfect for a special dinner or a fun cooking project. Try this recipe and enjoy the authentic taste of homemade ravioli!

Feel free to share your own tips or variations in the comments below. Buon appetito!

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