Spinach Ravioli with Sage Butter Sauce

Since making my first fresh pasta in Rome I’ve been wanting to make fresh ravioli (not mention the fact that I haven’t had ravioli in a while…). I invited over Miss Em and we worked out our girly aggression on rolling out this hefty pasta dough by hand (still no pasta machine – but my birthday’s Saturday *wink*).

Read on for the recipe and photos…

This makes quite a bit of ravioli, so invite big crowd over or be ready for leftovers!

Fresh Pasta
2 cups all-purpose flour
½ cup Semolina
½ tsp salt
3 large eggs, lightly beaten with 1 tsp olive oil

  • Combine flour, semolina and salt. Form your bowl on a marble or wood surface.
  • Gradually pour in the egg mixture and whisk with a fork until bubbles form.
  • Start adding flour until you have very few walls left and start cutting the ingredients into a dough ball with a pastry knife.
  • Knead a few times.
  • Wrap and keep refrigerated until filling is made.

Ravioli Filling
10 oz. of spinach, washed and stemmed (I used baby spinach – it probably doesn’t need to be stemmed)
1 lb. whole milk ricotta
3 oz. of mascarpone (we substituted some with some cream cheese)
1 large egg
3 ounces of grated Parmigiano-Reggiano
Pinch of nutmeg

  • Cook the spinach in a large pot of boiling, salted water for 30 seconds.
  • Drain thoroughly. Set aside to cool.
  • Squeeze as much liquid as possible from the spinach (try it a couple times – you’ll be surprised how much water it holds!), and finely chop.
  • In a medium bowl, combine the cheeses, the egg, and the nutmeg.
  • Fold in the spinach. Season with salt to taste.

Putting the ravioli together

  • Cut the pasta dough into 4 parts.
  • With a pasta machine or rolling pin, roll out the pasta dough as thin as possible. If you’re doing it by hand, be prepared to have sore arms tomorrow…
  • Cut the dough into 4 sheets, measuring 6 inches by 18 inches.
  • Using a small spoon, place a dollop in a vertical row up the right hand side of the pasta sheet.
  • Brush around the filling with water.
  • Fold the pasta sheet over as if closing the book. Push the extra air out and seal the pasta.
  • Using a ravioli stamp or a crimped ravioli cutter, form your ravioli. (We made some plate sized ones by following the original recipe’s proportions – oops!)
  • Place ravioli on a parchment paper lined baking sheet, which has been floured generously.
  • Sprinkle the ravioli with flour and refrigerate until ready to cook.

Sage Butter Sauce

3 tbsp shallots, minced
1/2 cup dry, white wine
1/2 cup heavy cream
1/2 cup chicken stock
1 tbsp lemon juice
4 tbsp butter
2 tsp minced fresh sage
Salt & Pepper to taste

  • Sauté shallots in 2 tablespoons of butter, about 3-5 minutes.
  • Add white wine, heavy cream, chicken stock and lemon juice. Simmer until sauce is reduced by half.
  • Gently whisk in remaining butter, one tablespoon at a time, stirring constantly. Add butter only when the previous addition has completely melted.
  • Add sage.
  • Season with salt and pepper to taste.
  • Cook the ravioli in a large pot of boiling, salted water, about 5 minutes, or until they rise to the surface.
  • Drain well.
  • Transfer ravioli to a serving bowl and sprinkle lightly with salt.
  • Pour the sage butter sauce over the ravioli and sprinkle with as much Parmigiano-Reggiano as your little heart desires.

These were delicious! I have to say, though, I want to try the more delicate pasta dough without Semolina incorporated…it will make the ravioli lighter. The sauce would be incredible on some chicken, too.

6 Responses to “Spinach Ravioli with Sage Butter Sauce”
  1. Lindsey says:

    This looks fantastic! I am glad you wrote how to do this by hand, because I need a pasta machine for my birthday too! I’ve been wanting to make my own raviolis/pasta and sometimes I get bored of the regular tomato sauce and want something different- the sage butter sauce sounds yummy!

  2. I like the idea!! I’ll post it on my site

    devoted to serving movie buffs and foodies.
    See it, Believe it!!

  3. My mouth is watering and I am wishing I could eat those right now! Thanks for a great looking recipe. I do think you need a pasta machine (hand crank kind) for your b-day. Hand rolling sounds painful. Thanks for the blogroll addition. 🙂

    • blubird607 says:

      Thanks, Geni! They were delicious, but the pasta machine would definitely make them lighter…I have to be careful looking at your blog – I want to make every dessert you post! = )

Check out what others are saying...
  1. […] Spinach Ravioli with Sage Butter Sauce October 20105 comments 4 […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

  • Blog Stats

    • 30,639 hits
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 129 other followers