Spinach Ricotta Ravioli with Brown Butter Sage Sauce

Spinach Ricotta Ravioli With Brown Butter Sage S

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Preparation time:45 Mins

Cooking time:10 Mins

Servings:4

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:

• 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.
• Combine ricotta, spinach, Parmesan, garlic, nutmeg, and egg in a bowl. Season with salt and pepper to taste. Mix well until combined.
• 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.
• 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.
• 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.
• Toss cooked ravioli with brown butter sage sauce. Serve immediately, garnished with extra Parmesan cheese (optional).

Nutrition Facts

Calories	450-550
Fat	25-35g
Fiber	3-5g

Recipe Info

Category	Main Course
Cuisine	Italian

Recipe Introduction

Quick Hook

Ever craved that restaurant stuffed pasta but felt too lazy? Honestly, I get it. These Spinach & Ricotta Ravioli deliver an amazing burst of flavour.

The brown butter sage sauce is just pure comfort.

Brief Overview

This Italian pasta dish is a celebration of simple, fresh ingredients. Coming from the northern regions of Italy. I would say that it's a medium difficulty project that takes about an hour, yielding 4 hearty servings.

Perfect for family or a cheeky dinner party.

Main Benefits

These ravioli are packed with calcium from the ricotta and iron from the spinach, which are great if you want no meat food recipes .

Make this the star of your next weekend feast. What makes this dish special is the combination of the fresh pasta recipes and creamy filling with the nutty sauce.

All About Those Delicious Ravioli

Right, let's dive into the heart of this recipe: shell stuffed pasta ! We're talking homemade ricotta spinach filling encased in silky smooth pasta.

Picture this: golden brown butter sauce, fragrant sage, and tender ravioli. My grandma, God bless her soul, used to make these every Sunday.

Pasta recipes for party and that smell alone brings back memories!

Gather Your Gear

Before you get your apron on, let’s make sure you've got everything you need. A pasta machine is a godsend, trust me, but a rolling pin and some elbow grease will do the trick.

We are making homemade ravioli recipe here, not a miracle.

What Goes Good With Stuffed Shells?

These ravioli shine on their own, but a light salad and crusty bread will take things to the next level.

Maybe some grilled asparagus or a simple tomato salad? A glass of crisp white wine never hurt anyone, either. Stuffed Shells Mushroom are the best appetizer and pair great as well.

Ingredients & Equipment

Right, let's talk shopping for these amazing Stuffed Pasta , Spinach & Ricotta Ravioli! I’ve been making them for years, tweaking here and there.

Honestly, once you taste homemade, shop bought just doesn't cut it. So What Goes Good With Stuffed Shells ? Read on!

Main Ingredients: Your Italian Dream Team

Okay, so here’s what you need. 200g (7 oz) of "00" flour that’s the good stuff, but plain flour works too, don't stress!.

Grab 2 large eggs , plus an extra yolk for good measure. Then, 2 tablespoons (30 ml) of olive oil and a pinch of salt, about 1/4 teaspoon (1.

25 ml) . You’ll also need about 2 tablespoons (30 ml) of cold water.

For the filling, you want 250g (9 oz) of ricotta spinach filling , proper whole milk stuff, and drain it if it looks watery.

200g (7 oz) of fresh spinach, wilted down is also important, and don’t forget 50g (1.75 oz) of Parmesan and a clove of garlic.

Finally, 1/4 teaspoon (1.25 ml) of nutmeg, salt, pepper, and 1 large egg .

Quality ricotta makes all the difference, it has to be creamy not watery. For the sauce: 100g (3.5 oz) of butter, a bunch of sage leaves (around 15-20), red pepper flakes (if you are feeling spicy!) and salt/pepper.

Seasoning: Spice Up Your Life

For this Shell Stuffed Pasta , it’s all about simple flavours done well. Nutmeg with the ricotta and spinach is classic! Salt and pepper are your friends. Don't be shy!.

If you want to switch things up, a tiny pinch of chilli flakes in the filling adds a kick. Or, try lemon zest for some zing!.

As for the brown butter sage sauce , it’s a flavour explosion. You know?

Equipment: Keep It Simple

You NEED a big pot. I got mine for about £20 bucks. A pasta machine makes rolling the dough so much easier (Honestly, I struggled with the rolling pin for years!), but a rolling pin will do, but it’s a proper workout!

Then, homemade ravioli recipe needs a frying pan, mixing bowls, and something to cut out the ravioli with (cookie cutters are fun!).

For italian pasta dishes , If you haven't got a pasta machine, a sturdy rolling pin is your best mate.

You can also use a pizza cutter for the ravioli shapes. It's all about making do, innit? For those following No Meat Food Recipes , It's one the great options.

Spinach & Ricotta Ravioli with Brown Butter Sage Sauce: Get Ready to Impress!

Fancy a bit of Italy without the plane ticket? This stuffed pasta , particularly Spinach & Ricotta Ravioli, is your answer.

Honestly, it's simpler than you think! It's perfect for a cosy night in or wowing your mates at a dinner party.

Ready? Let's go!

Prep Steps: Mise en Place Like a Pro

First things first, let's get organised. Mise en place , that fancy French term, just means "everything in its place.

" Chop your fresh spinach , measure out your ricotta spinach filling , grate the Parmesan. Honestly, it makes life so much easier.

Oh, and don't forget to wash your hands! Safety first, you know?

Time Saver : Get the filling done before you even think about the pasta. Trust me on this one.

Making Stuffed Pasta: Step-by-Step to Deliciousness

Alright, here's the lowdown on crafting these little pockets of joy.

1. Dough Time: Mix 200g 00 flour and a pinch of salt . Create a well. Add 2 eggs , 1 egg yolk , and 2 tablespoons olive oil . Slowly mix. Add 2 tablespoons cold water until a dough forms.
2. Knead It!: Knead the dough for 5- 7 minutes . It should be smooth and elastic.
3. Filling Station: Combine 250g ricotta , 200g cooked spinach , 50g Parmesan , 1 minced garlic clove , 1/4 teaspoon nutmeg , salt and pepper , and 1 egg . Mix it all up!
4. Roll and Fill: Roll out the dough thinly. A pasta machine is your best mate here! Place spoonfuls of filling on one sheet. Cover with another. Press around the filling.
5. Cut It Out!: Use a cookie cutter or knife to cut out your ravioli. Ta-dah!
6. Boil Baby, Boil!: Boil a large pot of salted water. Cook the ravioli for 3- 5 minutes . They'll float when they're done.
7. Brown Butter Magic: Melt 100g butter in a pan over medium heat. Cook until golden brown. Add 15-20 sage leaves and a pinch of red pepper flakes (optional). Cook for 1 minute .
8. Serve it Up!: Toss the cooked ravioli in the brown butter sage sauce. Serve with extra Parmesan. What Goes Good With Stuffed Shells ? A fresh salad.

Pro Tips for Stuffed Pasta Perfection

• Don't be shy with the salt: Salting the pasta water is a MUST! It seasons the pasta from the inside out.
• Watch that butter! Brown butter is glorious, but burnt butter is rank. Keep a close eye on it.
• Make ahead? You can make the dough and filling ahead of time. Just store them separately in the fridge.

Honestly, this shell stuffed pasta is a game changer. Even if you're not a pro, you can totally nail this homemade ravioli recipe .

Just remember to take your time, enjoy the process and What goes good with Stuffed Shells ? brown butter sage sauce .

I have tried several No Meat Food Recipes , and this one is a winner. Let me know how you get on! You might even consider a Stuffed Shells Mushroom variation next time.

Looking for Italian pasta dishes ? You're in the right place! These are some awesome fresh pasta recipes . Looking for Pasta Recipes For Party ? This is a winner, so simple and elegant!

Recipe Notes: Your Ravioli Roadmap

Right then, you've made it this far, champion! We're nearly at the finish line. Here are a few extra bits to help you absolutely nail this stuffed pasta dish.

Let's tackle what to do with it after you've made these shell stuffed pasta .

Serving Suggestions: Plating Like a Pro

Honestly, presentation makes all the difference. Think about it, it's got to look Instagrammable, hasn't it? What goes good with stuffed shells you ask? Plonk your ravioli in a nice, shallow bowl.

Drizzle generously with that glorious brown butter sage sauce . A sprinkle of extra parmesan, a few fresh sage leaves... boom! For sides, keep it simple.

A light, peppery rocket salad cuts through the richness. And a chilled glass of Pinot Grigio never hurts.

Storage Tips: Keepin' it Fresh

Right, let's say you've gone a bit mad and made too much. It happens to the best of us! Pop any cooked ravioli in an airtight container in the fridge.

They will be good for up to 3 days. When reheating, a quick toss in a pan with a little butter is ideal.

For freezing, lay the uncooked ravioli in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag.

Cook straight from frozen; add a few minutes to the cooking time.

Variations: Mix it Up!

Feeling adventurous? Ditch the spinach and whip up some stuffed shells mushroom . For a cracking no meat food recipes , try a roasted butternut squash filling seriously, it's the bee's knees.

If you're after a homemade ravioli recipe think about what's in season. Try peas and asparagus in the spring. What about fresh pasta recipes ? Use your imagination!.

Or, you could get adventurous with different types of sauce if you don't love brown butter sage.

Nutrition Basics: Goodness in Every Bite

Alright, look, I'm no nutritionist but pasta has carbs. These ones have spinach which is good for you, it's a good source of fibre and vitamins, and ricotta spinach filling adds protein.

The estimated calories are around 450-550 per serving. It's a proper meal that will fill you up!. Think of it like this: it's homemade with love, so it's automatically healthier than a ready meal.

And don't even get me started on those pre-packed Italian pasta dishes .

Right, that's all from me, get out there and make some pasta! This dish will be the star of your next pasta recipes for party .

With a bit of care and a dash of confidence, you'll have everyone thinking you are a Michelin star chef. You got this!