Ever since we made ravioli in Sorrento, we’ve been dying to try it out at home. Ravioli can be time consuming but it was so worth it. The key is to get a ravioli cutter and to use only 00 flour. 00 flour is a very fine grind flour that I can never find in our normal grocery store but can find in Whole Foods. This ravioli is filled with cheese and spinach, and then coated in a brown butter sage sauce. It is very simple, albeit time consuming because it is fresh pasta. Homemade ravioli does leave some leftover dough, especially if you use a ravioli cutter. You can use the extra to make tagliatelle or spaghetti!

In Italy, everything is done by weight. If you don’t have a small kitchen scale, I highly recommend you get one! It makes baking so much easier because of how exact you can be. I use my kitchen scale for bread making, sourdough, and pasta! Not to mention science experiments for the kids at school, but that’s a story for another time.

Ravioli

• 500 g 00 flour
• 5 eggs

Filling

• 500 g spinach (sliced, steamed, and wrung dry)
• 1 egg
• 600 g ricotta
• 50 g grated Parmigiana Reggiano
• nutmeg
• salt
• pepper

Sauce

• 1 stick of salted butter
• sage leaves
• grated Parmigiana Reggiano

To make the ravioli, combine flour and eggs. Mix using a fork until you can’t anymore and then swap to mixing my hand. Kneed dough around to get all the dry flour. If the pasta is too dry, add some water. Kneed until the dough comes together into a smooth ball. Cover with plastic wrap and let sit for at least 15 minutes.

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Make sure you’ve steamed your spinach, let it cool, and then placed it in paper towels to wring some of the water out. Wet, hot spinach will not go well with the cheese, I promise!

Combine spinach, ricotta, parmigiana, a sprinkle of nutmeg, the egg, salt, and pepper.

Divide your dough into 6 pieces using a bench scraper (if you don’t have one, they’re seriously the best). Run it through the pasta sheeter on 1, then fold in half and run it again. Repeat 10-15 times until the dough is elastic. Then run it on 2 twice, 3 twice, 4 twice, and 5 twice. You are stretching and thinning the dough slowly so that it doesn’t rip. Place on a wooden cutting board or flat counter. Our counters are tile, so we needed a cutting board.

Place a tsp of filling on half of the sheet, fold the sheet over and press around the mounds. Using the ravioli cutter dipped in flour firmly press the cutter around the mound and twist until the dough comes free. Place on parchment paper lined baking sheets until ready to cook.

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Repeat as many times as necessary. Cook ravioli in salted, boiling water for 2-3 minutes.

To make the sauce, melt salted butter in a pan with sage leaves until the butter is brown. Pour over cooked ravioli, adding a little pasta water. Top with grated Parmigiana and black pepper and you’re ready to eat!