Primo
Tender homemade egg pasta filled with creamy ricotta, spinach, Parmesan, lemon, and nutmeg, finished in nutty sage brown butter for an elegant Italian-style first course.
Recipe video
Make the dough: mound the flour on the work surface, make a well, add eggs, olive oil, and salt, then mix from the center until a rough dough forms.
Knead the dough for 8–10 minutes until smooth and elastic, wrap tightly, and rest for 30 minutes at room temperature.
Wilt the spinach in a dry pan over medium heat for 2–3 minutes, then cool completely.
Squeeze the spinach very dry, chop finely, and place it in a bowl with ricotta, Parmesan, egg yolk, lemon zest, nutmeg, salt, and pepper.
Mix the filling until creamy and thick; chill it for 10 minutes so it is easier to pipe.
Divide the dough into pieces, flatten one piece, and roll it through a pasta machine from thick to thin until about 1 mm thick.
Lay one pasta sheet on a lightly floured surface and pipe teaspoon-sized mounds of filling in even rows.
Brush around the filling with a little water, cover with a second pasta sheet, and press out air around each mound.
Cut into ravioli, seal edges firmly, and place them on a floured tray while shaping the remaining dough.
Brown the butter in a wide pan over medium heat until golden and nutty, then add sage leaves and let them crisp gently.
Boil the ravioli in salted water for 3–4 minutes until they float and the pasta is tender.
Transfer ravioli to the brown butter, add pasta water and lemon juice, swirl gently for 1 minute, then serve with Parmesan and crisp sage.
