Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 2 tablespoons (30ml) water, plus more if needed
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 10 ounces (283g) fresh spinach, roughly chopped
  • 1 cup (226g) whole milk ricotta cheese, drained
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 teaspoon (1g) grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (a small bunch) fresh sage leaves
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Make the Pasta Dough: Combine flour and salt. Create a well and add eggs, oil, and water. Mix until a shaggy dough forms. Knead until smooth and elastic. Wrap and rest.
  2. Prepare the Filling: Sauté garlic in olive oil. Add spinach and cook until wilted. Drain well, squeezing out excess moisture. Cool slightly. Combine spinach with ricotta, Parmesan, nutmeg, salt, and pepper.
  3. Roll Out the Pasta: Divide the dough. Flatten and pass through pasta machine, gradually thinning until desired thickness is achieved.
  4. Assemble the Ravioli: Place one sheet of pasta on a lightly floured surface. Drop spoonfuls of filling, spacing evenly. Brush around the filling with water. Top with another sheet of pasta. Press out air and seal edges. Cut into squares/circles.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli into boiling water. Cook until they float to the surface and are tender.
  6. Make the Brown Butter Sage Sauce: Melt butter in a skillet over medium heat. Cook until golden brown and nutty, swirling occasionally. Add sage leaves and cook until fragrant. Season with salt and pepper.
  7. Serve: Toss cooked ravioli with brown butter sage sauce. Serve immediately, garnished with Parmesan cheese (if desired).