Homemade ricotta and spinach ravioli

Method

1. 1

   Drain the ricotta

   Put the 300 g ricotta in a fine strainer over a bowl, cover and drain for 30 minutes in the refrigerator. Do not leave it at room temperature. Press gently at the end without turning it into a dry paste. This wait is included in the 70-minute preparation time and can overlap with making the dough and spinach.

   
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   Homemade ricotta and spinach ravioli: Drain the ricotta

2. 2

   Cook and dry the spinach

   Wash the 200 g spinach and put it, still damp, in a wide skillet. Cook over medium heat for 2–3 minutes, stirring, until wilted. Spread it on a clean plate to lose heat; once safe to handle, squeeze it with clean hands or a clean cloth to remove as much water as possible, then chop finely. Wet spinach can open the ravioli.

   
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   Homemade ricotta and spinach ravioli: Cook and dry the spinach

3. 3

   Mix the dough

   Make a well in 300 g of the flour and add the 3 eggs, about 150 g without shells. Beat the eggs with a fork and gradually draw in flour from the edge. Knead until a firm dough comes together; add water 5 ml at a time only if dry pieces remain after several minutes. Reserve the remaining 20 g flour for the worktop and tray. Absorption varies, so do not add all the water automatically.

   
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   Homemade ricotta and spinach ravioli: Mix the dough

4. 4

   Knead and rest

   Knead for 8–10 minutes on a clean surface until the dough looks smooth and slowly springs back when pressed. Wrap well so it does not dry out and rest for 30 minutes at cool room temperature. Clean the worktop and tools that touched raw egg before preparing the filling or handling cooked ravioli.

   
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   Homemade ricotta and spinach ravioli: Knead and rest

5. 5

   Make a dry filling

   Mix the drained ricotta, chopped spinach, 40 g Parmesan, 0.5 g nutmeg and 2 g of the salt. It should be thick enough to hold the shape of a teaspoon. Visually divide it into 24 portions of about 20 g; if it spreads or releases liquid, refrigerate for 10 minutes and check again. Do not add egg to this filling.

   
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   Homemade ricotta and spinach ravioli: Make a dry filling

6. 6

   Roll, fill and seal

   Divide the dough into 4 pieces and keep 3 wrapped. Roll one piece by machine or rolling pin to an even sheet about 1 mm thick; avoid holes. Place 6 filling portions apart, barely moisten the outline with water and cover with the other half of the sheet. Press air away from the filling and seal firmly. Cut 6 ravioli and check every edge. Repeat to make 24; place on a tray with some reserved flour, without stacking. Cook immediately or refrigerate covered for a maximum of 2 hours before cooking.

   
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   Homemade ricotta and spinach ravioli: Roll, fill and seal

7. 7

   Cook the ravioli in batches

   Boil the 3 litres of water with the remaining 3 g salt. Meanwhile, melt the 40 g butter over medium-low heat with the sage leaves until it smells nutty and the milk solids are golden, not black; remove from the heat. Cook the ravioli in 2 batches so they do not stick: stir gently and allow 3–5 minutes after the water returns to a moderate boil. Open one test ravioli from the first batch: pasta should be tender, the seal cooked and the centre at least 71 °C. If not, continue and test another ravioli.

   
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   Homemade ricotta and spinach ravioli: Cook the ravioli in batches

8. 8

   Finish, serve and store

   Lift out the ravioli with a slotted spoon, drain for a few seconds and transfer to the sage butter skillet. Move gently for 30–60 seconds to coat without breaking. Serve 6 ravioli per person immediately. Refrigerate leftovers in shallow containers at 4 °C or below within 2 hours, or 1 hour if the room exceeds 32 °C; use them within 2 days. Reheat only once to 74 °C at the centre. Do not keep leftover raw egg that contacted flour or unsanitized tools.

   
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   Homemade ricotta and spinach ravioli: Finish, serve and store

The step photos are illustrative.