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–+ servings

Ricotta and spinach ravioli with sage butter & lemon

Homemade ravioli filled with ricotta and spinach, served with golden sage butter and lemon zest. Simple to prepare but with an effective taste - ideal for special occasions.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Main course
Cuisine Italian
Servings 2 People
Calories 580 kcal

Cooking utensils

  • 1 Rolling pin or pasta machine
  • 1 Ravioli cutter (optional)
  • 1 Large pan
  • 1 Bowl for the filling

Ingredients
  

For the pasta dough:

  • 200 g Tipo 00 Flour
  • 2 Eggs
  • 1 Tbsp olive oil
  • Pinch of salt

For the filling:

  • 150 g Ricotta
  • 100 g Spinach leaves cooked, squeezed
  • 30 g Parmesan cheese grated
  • Nutmeg Salt, pepper

For the sauce:

  • 80 g Butter
  • 10 fresh sage leaves
  • Zest of 1 organic lemon

Preparation
 

Pasta dough:

  • Heap the flour onto the work surface and form a hollow.
  • Pour the eggs, oil and salt into the hollow and mix with a fork.
  • Knead into a smooth dough and leave to rest for 30 minutes.

Filling:

  • Mix the ricotta, spinach, Parmesan and seasoning.

Shape the ravioli:

  • Roll out the dough thinly and cut out the pastry sheets.
  • Place the filling on one half, cover with the second plate.
  • Press the edges firmly and cut out the ravioli.

Sauce & Serve:

  • Melt the butter in a pan and fry the sage until golden brown.
  • Cook the ravioli in boiling salted water for 3-4 minutes.
  • Toss the ravioli in the sage butter and serve with lemon zest.

Recommended side dishes:

  • Rocket salad with pine nuts
  • Grilled lemon slices
  • White beans in olive oil

Nutritional values per portion

Calories: 580kcalCarbohydrates: 48gProtein: 22gFat: 32g
Keyword Italian cuisine, Make your own pasta, Pinot Blanc, Ricotta and spinach ravioli, Sage butter, Wine pairing
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