Ingredients
Method
Pasta
- place flour on a cleaned surface & create a well in the center
- crack eggs into the well
- start by whisking the eggs then slowly add in flour from the bottom side of the well
- once the egg mixture is not runny, combine remaining flour
- start to work the dough with your hands, kneading for 6-8 minutes until combined
- form a ball and then wrap the dough in plastic wrap
- let dough rest in the fridge for around 20 minutes
Spinach Ricotta Filling
- blanch spinach then squeeze out all remaining water
- combine spinach, ricotta and parmesan
- place in the fridge until ready
Making the Ravioli
- Roll out your dough into nice thin strips
- cut into even squares
- place a spoonful of the Spinach Ricotta mixture in the middle of a square
- place a second square on top and carefully press the edges closed with a fork
- set aside until ready to cook
Brown Butter Sage Sauce & Pasta
- begin boiling a large pot of water for the pasta
- In a separate pan, add butter and sage over medium heat
- periodically stir the butter until it turns brown in color
- add your pasta to the boiling water. should cook around 1-2 minutes or until each ravioli begins to float
- begin adding the ravioli into the brown butter sage sauce. gently toss and add pasta water as needed
- cook ravioli in the brown butter sage sauce for 1-2 minutes and serve!
