Spinach & Ricotta Ravioli with Brown Butter Sage Sauce
Craving authentic Italian pasta? These homemade spinach & ricotta ravioli with brown butter sage sauce are divine! A little effort, huge reward. Get the recipe!
Alright, let's get this show on the road!
Recipe Introduction: Homemade Goodness!
Quick Hook
Ever get that craving for something truly special? like, italian pasta made with love? honestly, these spinach & ricotta ravioli with brown butter sage sauce are it .
They're packed with flavour, a comforting hug of creamy, cheesy goodness.
Brief Overview
This recipe is inspired by classic italian pasta dishes , bringing a touch of that rustic charm to your kitchen.
It might seem a bit daunting, but trust me, you can do it! it's a medium-level challenge, taking about an hour and five minutes from start to finish, and it'll yield about four servings.
Perfect for a cosy italian dinner .
Main Benefits
These ravioli aren't just delicious, they're a good source of protein and calcium. perfect for a fancy date night in, or just when you need some serious comfort food.
What makes this recipe special is the homemade touch. you know, when you put your heart into something and can taste the difference? it turns an everyday meal into a special occasion.
Time to Gather Your Ingredients!
Ready to dive in? right, you'll need all the good stuff: flour, eggs, spinach, ricotta, butter, sage... i'll break it down for you properly in a bit, including tips on how to work with each one.
Mastering the Art of Homemade Pasta
You can buy a big box of pasta dinner recipes, but nothing beats the homemade pasta . The feeling of making that dough with your own hands, you know? It's quite therapeutic.
The Heart of the Dish: Filling and Sauce
Honestly, the filling is what makes this dish sing. creamy ricotta, earthy spinach, and a hint of nutmeg. and then there's the brown butter sage sauce.
Oh my gosh! it's nutty, fragrant, and so simple to make. it coats the ravioli in a blanket of flavour.
From My Kitchen to Yours: A Little Story
You know, the first time i attempted this, my pasta dough was a disaster! it was either too sticky or too dry.
But, i learned from my mistakes, kept tweaking the recipe, and now it's one of my go-to dishes. the best tomato sauce recipe is always the one you've made yourself, after all.
So, are you ready to give it a go?
Alright, let's dive into what you'll need to make these amazing spinach & ricotta ravioli with brown butter sage sauce.
Trust me, even if you're not a seasoned chef, i'll break it down so it's dead easy.
Spinach & Ricotta Ravioli with Brown Butter Sage Sauce Recipe Card
Ingredients:
Instructions:
Ingredients & Equipment: Let's Get Sorted!
Main Ingredients: The Italian Pasta Dream Team
Right, let's gather our troops!
For the Pasta Dough:
- All-purpose flour: 2 cups (250g) . You know, the regular stuff.
- Large eggs: 3 . Free-range if you can, the yolks are richer.
- Olive oil: 1 tablespoon (15ml) .
- Salt: 1/2 teaspoon (3g) .
- Water: 2 tablespoons (30ml) , plus extra if needed.
Quality Indicators: For the eggs, look for bright orange yolks. It's a sign of happy chickens and tasty pasta!
For the Filling:
- Olive oil: 1 tablespoon (15ml) .
- Garlic: 1 clove , minced.
- Fresh spinach: 10 ounces (283g) , roughly chopped. Give it a good wash!
- Whole milk ricotta cheese: 1 cup (226g) , drained.
- Grated Parmesan cheese: 1/4 cup (25g) . The real stuff, not the powdery kind!
- Grated nutmeg: 1/4 teaspoon (1g) .
- Salt and pepper: To taste.
Quality Indicators: For the ricotta, make sure it's fresh and creamy. Avoid the watery stuff!
For the Brown Butter Sage Sauce:
- Unsalted butter: 1/2 cup (113g) .
- Fresh sage leaves: 1/4 cup (a small bunch). Seriously, fresh sage is key!
- Salt and pepper: To taste.
- Grated Parmesan cheese: For serving (optional).
Seasoning Notes: Secret Spice Weapons
- Essential Spice Combinations: Nutmeg with spinach and ricotta is a classic for a reason. It's magical.
- Flavor Enhancers and Aromatics: Don't underestimate a good pinch of salt and pepper! They bring out all the flavors.
- Quick Substitution Options: No fresh sage? Dried sage works in a pinch ( 1 teaspoon ), but fresh is always better! You could also add a small clove of pressed garlic.
Equipment Needed: Keep It Simple
- Pasta machine. Or a rolling pin if you're feeling like a true Italian nonna! Homemade pasta is a labor of love but the resulting Italian Pasta Dishes are amazing.
- Large pot. For cooking the pasta.
- Large skillet.
- Mixing bowls.
- Pastry wheel or knife. For cutting the ravioli.
- Cookie cutter or round template (optional). For shaping the ravioli. I use a mug sometimes!
- Piping bag or Ziploc bag (optional). For filling the ravioli neatly.
Common household alternatives: no pasta machine? a rolling pin and some elbow grease will do the trick. no piping bag? just use a spoon! i'm telling you, those pasta dinner recipes are closer than you thought.
And hey, if you’re not up for making homemade pasta from scratch, you could totally use wonton wrappers as a shortcut.
Don’t tell anyone i said that! seriously, this italian dinner will become a favorite. we can even make a quick tomato sauce recipe or whip up some alfredo sauce .
Let me know what you are craving. my nonna approved italian pasta is always a success. you'll learn to whip up some delightful italian dishes in no time.
Think of this salad pasta as practice.
You know, once I tried to make ravioli without draining the spinach properly. Let me tell you, it was a soggy disaster! Learn from my mistakes!
Alright, let's dive into making some seriously delicious homemade spinach and ricotta ravioli ! this isn't just any old italian pasta recipe; it's a journey.
But trust me, the fresh, homemade flavor is worth the effort. you know?
Cooking Method: Ravioli Realness
We're making this italian dinner feel like a sunday at nonna's. even if you've never made pasta before, don't stress! it's all about taking it step by step.
We will follow a basic tutorial for homemade ravioli with spinach and ricotta and add a brown butter sauce.
Prep Steps: Mise en Place, Mate!
Right, first things first: the essential mise en place . Let's get organised.
- Get all your ingredients measured out and ready. Chop that spinach, measure the flour. Seriously, it makes life so much easier.
- Time-saving tip: drain your ricotta well in advance. Soggy ricotta is the enemy.
- Safety reminder: Keep your workspace clean and your knives sharp. A dull knife is a dangerous knife.
Step-by-Step Process: Ravioli Roadmap
Okay, here's the breakdown of how we make this italian pasta dishes , step by step.
- Pasta Dough Time: Mix flour, salt, eggs, oil, and water. Knead for 8- 10 minutes until smooth. Wrap and rest for 30 minutes .
- Spinach Filling Fiesta: Sauté garlic in olive oil. Add spinach and cook until wilted, about 5 minutes . Drain like your life depends on it. Mix with ricotta, Parmesan, nutmeg, salt, and pepper.
- Roll it Out: Divide the dough. Flatten and pass through your pasta machine. Aim for thin, but not see-through. You got this!
- Ravioli Assembly Line: Place a sheet of pasta down. Drop spoonfuls of filling, spacing evenly. Brush with water. Top with another sheet. Press out air!
- Cut and Conquer: Use a pastry wheel or knife to cut into squares or circles. Make sure they are sealed.
- Boil Baby Boil: Gently drop ravioli into boiling, salted water. Cook until they float, about 3- 4 minutes . They are done when they float.
- Brown Butter Magic: Melt butter over medium heat. Cook until golden brown and nutty, swirling. Add sage leaves and cook for 1 minute . Season.
- Serve & Savor: Toss ravioli with brown butter sauce. Sprinkle with Parmesan. Boom.
Pro Tips: Level Up Your Ravioli
Want to make this pasta dinner recipes even better? Here are a few tricks I have learned.
- Expert tip: Brown butter burns FAST! Watch it like a hawk. The moment it smells nutty and golden, it is done.
- Common mistake: Overfilling the ravioli. Less is more! Too much filling and they'll burst.
- Make-ahead option: You can make the ravioli ahead of time and freeze them. Just cook them straight from frozen, adding a minute or two to the cooking time.
Honestly, once you get the hang of it, making homemade pasta like this becomes almost meditative. it's so rewarding to see (and taste!) the results of your labour.
Plus, the brown butter sage sauce? forget about it! its great to combine with other salad pasta or use as a base alfredo sauce , its insane.
And don't forget to check out a good tomato sauce recipe to give the ravioli an extra kick!
So, are you ready to give this Italian Dishes recipe a go?
Alright, let's talk shop about these amazing homemade spinach and ricotta ravioli . i reckon you'll have questions. fear not, i'm here with all the answers, tips, and tricks.
Let's dive right in.
Recipe Notes
Serving Suggestions: More Than Just a Plate
Okay, so you've made these beauties. Now what? Honestly, presentation is key. Think about plating them up artistically. Maybe a drizzle of extra brown butter? Oh my gosh, yes!
Consider a simple salad pasta on the side. a bit of peppery arugula with a light lemon vinaigrette is perfect.
Or maybe some grilled asparagus. for drinks, a crisp white wine like pinot grigio would be spot on. these italian pasta dishes deserve a bit of fanfare.
Storage Tips: Keepin' It Fresh
Got leftovers? lucky you! pop them in an airtight container in the fridge. they'll be good for about 2-3 days.
Wanna freeze them? you can! lay them flat on a baking sheet, freeze solid, then transfer to a freezer bag.
When reheating, just chuck them straight into boiling water. honestly, don't microwave them. trust me on this one. i know a lot of pasta dinner recipes call for a quick solution, but the texture just isn't the same.
Variations: Making It Your Own
Feel free to jazz this up. you know? honestly, i love adding roasted butternut squash to the filling in the autumn.
Swapping out the spinach for kale also gives it a lovely earthy flavor. need a dietary adaptation ? use gluten-free flour for the pasta.
It takes a little practice, but totally doable. fancy a vegan version? tofu and cashew cream in the filling. genius.
Sometimes, I'll experiment using different types of Italian Dishes to get inspiration!
Nutrition Basics: Goodness in Every Bite
Alright, let's keep this simple. each serving has roughly 550 calories. it also boasts 25g of protein, 35g of fat, and 40g of carbs.
These are the macros, but honestly, the real benefit is the joy you get from making and eating proper homemade pasta .
You are making italian pasta so remember quality over quantity.
These ravioli aren't just delicious. They're packed with goodness. Spinach is full of vitamins. Ricotta is a great source of calcium. Plus, you know exactly what's going into them. Win-win!
Honestly, don't be intimidated by making homemade pasta . it's a labor of love, sure. but once you get the hang of it, you'll be whipping up the best alfredo sauce , tomato sauce recipe and other incredible things, and you'll be feeling like a proper italian chef.
So go on, give it a whirl. you've got this.
Frequently Asked Questions
Help! My pasta dough is too dry (or too sticky). What do I do?
Pasta dough can be a bit temperamental, a bit like a Brit talking about the weather! If it's too dry, add a teaspoon of water at a time until it comes together. If it's too sticky, add a tablespoon of flour at a time until it's manageable. Remember to knead well after each addition.
Can I make the Spinach & Ricotta Ravioli ahead of time?
Absolutely! These ravioli are a great make-ahead dish. You can assemble the ravioli, then freeze them on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer bag. Cook directly from frozen, adding a minute or two to the cooking time. Think of it as your own little Italian ready meal stash!
What's the best way to prevent my ravioli from bursting open while cooking?
Bursting ravioli are a culinary tragedy, a bit like a soggy bottom on a Victoria Sponge! The key is to ensure you've pressed out all the air around the filling and sealed the edges of the pasta very well. Don’t overcrowd the pot when cooking and don’t boil them too vigorously – a gentle simmer is best.
Can I vary the filling for my Italian pasta ravioli?
Definitely! Feel free to get creative with the filling. Roasted butternut squash, mushrooms, or even a simple sausage filling would all be delicious. Just make sure any vegetables are well-drained to prevent a soggy ravioli.
How long will the brown butter sage sauce keep, and can I reheat it?
The brown butter sage sauce is best enjoyed fresh, but you can store any leftovers in the fridge for up to 2 days. When reheating, do so gently over low heat, as it can burn easily. You might need to add a splash of water or broth to loosen it up.
Is Spinach and Ricotta Ravioli with Brown Butter Sage Sauce healthy?
While incredibly delicious, this dish is relatively rich. Spinach and ricotta do provide valuable nutrients, and using whole wheat flour for the pasta can add some fibre. Consider smaller portion sizes and pairing with a large salad to balance the meal. You can also use part-skim ricotta to reduce the fat content a bit.