Ingredients:

  • 200g (7 oz) 00 flour (or all-purpose flour), plus extra for dusting
  • 2 large eggs (US large), plus 1 egg yolk
  • 2 tablespoons (30 ml) olive oil
  • 1/4 teaspoon (1.25 ml) salt
  • 2 tablespoons (30 ml) cold water, plus more if needed
  • 250g (9 oz) ricotta cheese, whole milk, drained if watery
  • 200g (7 oz) fresh spinach, roughly chopped and cooked until wilted, squeezed dry
  • 50g (1.75 oz) Parmesan cheese, finely grated
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25 ml) grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 large egg (US large), lightly beaten
  • 100g (3.5 oz) unsalted butter
  • 15-20 fresh sage leaves
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt. Create a well in the center and add eggs, yolk, and olive oil. Slowly incorporate dry ingredients into wet ingredients. Add water gradually until a dough forms. Knead dough until smooth and elastic (5-7 minutes). Wrap in plastic wrap and let rest at room temperature for 15 minutes.
  2. Combine ricotta, spinach, Parmesan, garlic, nutmeg, and egg in a bowl. Season with salt and pepper to taste. Mix well until combined.
  3. Divide the dough into manageable portions. Roll out each portion thinly using a pasta machine or rolling pin. Place teaspoons of filling evenly spaced on one sheet of pasta. Cover with another sheet of pasta. Press down around the filling to seal, removing any air pockets. Cut out ravioli using a cookie cutter or knife. Place ravioli on a lightly floured surface.
  4. Bring a large pot of salted water to a boil. Gently add ravioli to boiling water. Cook for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon or spider strainer.
  5. Melt butter in a skillet over medium heat. Cook until the butter turns brown and smells nutty (be careful not to burn it!). Add sage leaves and red pepper flakes (if using) and cook for 1 minute. Season with salt and pepper to taste.
  6. Toss cooked ravioli with brown butter sage sauce. Serve immediately, garnished with extra Parmesan cheese (optional).