INGREDIENTS (serves 6):
  • 400 gr plain flour, plus extra for dusting;
  • 4 eggs;
  • pinch of salt;
  • 60 gr butter;
  • 20 sage leaves;
  • 8 tbsp freshly grated parmesan;
  • 500 gr spinach leaves;
  • 3 eggs;
  • 100 gr ricotta;
  • sea salt and freshly ground black pepper;
  1. Make the pasta dough: shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. To make the filling, wash the spinach,then toss in a large pan over the medium heat and wilt in only the water left clinging to the leaves - this should only take a few minutes. Squeeze dry and chop finely. Break the eggs into a bowl and beat lightly. Add the spinach, 4 tbsp. of parmesan,ricotta and nutmeg. Season with salt and pepper and mix with a wooden spoon until everything is properly amalgamated;
  3. Make the ravioli. Roll out the pasta dough into two very thin sheets, each rougthly the same size and shape. Lay out one of the pasta sheets on a lightly floured work surface. Place teaspoons of the filling 3-4 cm appart in rows on the pasta, leaving 2cm at the edge of the pasta sheet. Carefully brush a little water or beaten egg onto the pasta around each mound of filling. Lay the second sheet of pasta over the first and gently, using your fingers, press down on the sheet around the mounds of filling, pushing out any air that may have been trapped. Cut out the ravioli using a ravioli cutter or sharp knife (or the rim of a glass for round raviolli) and finish each one with a final press of your fingers to seal it around edges;
  4. Leave the ravioli to rest on floured tea towels for 30 minutes, making sure they do not touch each over;
  5. Melt the butter in a large non-stick frying pan over low heat with about half of sage leaves. Meanwhile, cook the ravioli a few at a time in plenty of boiling salted water for 3-4 minutes. Lift out using a slotted spoon and transfer to the frying pan. When all the ravioli are cooked, add the rest of the sage leaves and the parmesan, then toss gently for a minute or so. Place on the platter and serve immediately;

 Please find this and other great pasta recipes in this gorgeous book of Lucio Galetto The art of pasta:


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