Ravioli di spinaci con burro e salvia

Name: Ravioli di spinaci con burro e salvia (Spinach ravioli with butter and sage)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: about 100 g (1 cup) freshly grated Parmesan cheese; 1 tablespoon butter; 2 eggs, lightly beaten; 450 g (1 lb) fresh ricotta cheese; nutmeg; 50 g (½ cup) freshly grated Parmesan cheese; about 20 sage leaves; 160 g (5¾ oz) butter; About 800 g (1 lb 12 oz) fresh spinach, washed and trimmed, or 350 g (12 oz) cooked spinach

Spinach ravioli with butter and sage

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is probably the standard filling for ravioli found in most of the trattorias here. The recipe makes about 25 large or 50 small ravioli.

Ingredients

1 quantity fresh pasta

Europe
Italy
Main course
Mediterranean
September
Vegetarian
Tuscany

Method

Make the pasta dough. Cover and leave it to rest at room temperature for about 30 minutes.

To make the filling, cook the spinach in lightly salted, boiling water for about 5 minutes. Drain well and when it has cooled a little, squeeze out the excess water. Melt the butter in a frying pan and sauté the spinach to dry it out. When it has cooled a little, chop it finely on a wooden board.