Ravioli di spinaci con burro e salvia

Spinach ravioli with butter and sage


Preparation info

  • Serves


    • Difficulty


Appears in


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.



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.