Cheese and spinach ravioli with burnt butter recipe
In Italian cooking, vegetables form the essence of great Italian cooking and are treated with a great deal of respect. This dish is a classic example of this.
You'll find Nino's recipe for fresh egg pasta dough here.
Ingredients
- 330 g baby English spinach
- 260 g fresh ricotta cheese
- 130 g freshly grated Parmigiano Reggiano cheese, plus extra, to serve
- 100 g grated aged buffalo mozzarella cheese
- 65 g beaten free-range or organic egg
- 1 pinch freshly grated nutmeg, to taste
- 1 pinch fine sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 600 g fresh egg pasta dough
- 1 cup fine semolina, for dusting
- 200 g salted butter, chopped
- 12 sage leaves
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Prepare the spinach by blanching in boiling water for 2 minutes. Drain and refresh in iced water. Squeeze as much liquid out of the spinach as possible.
- Process the spinach in a food processor or use a mortar and pestle. Mix with the three cheeses, beaten egg and nutmeg, season with the sea salt and black pepper and set aside.
- To make the ravioli, roll the pasta dough into sheets of less than 1 mm thickness. Brush one sheet lightly with water and place ½ tablespoon measures of the spinach mixture roughly 5 cm (2 inches) apart. Place another sheet on top, pressing around the mixture to remove air bubbles (this step is essential).
- Using a circle cutter of approximately 5-5.5 cm (2-2¼ inches) in diameter, cut round ravioli shapes, dust lightly with the semolina and place on tray lined with non-stick baking paper.
- Cook the ravioli in abundant salted boiling water and drain. Heat the butter in a saucepan and cook the sage leaves over medium-high heat until golden brown in colour. Serve with the ravioli and extra Parmigiano Reggiano cheese.
Recipe taken from Pasta Artigiana, by Nino Zoccali
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