Ravioli di spinaci con burro e salvia

Spinach ravioli with butter and sage

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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

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.