Name: Traditional Italian Ricotta and Spinach Ravioli
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Pasta Dough:**; 2 cups (300g) "00" flour or all-purpose flour, plus more for dusting; 3 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 1-2 tablespoons water, if needed; *For the Spinach and Ricotta Filling:**; 10 ounces (280g) fresh spinach or frozen chopped spinach, thawed and squeezed very dry; 1 3/4 cups (400g) whole milk ricotta cheese, drained; 1 cup (100g) freshly grated Parmigiano-Reggiano cheese; 1 large egg yolk; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; *For Assembly and Serving:**; Semolina flour or all-purpose flour, for dusting; 1 large egg, beaten with 1 tablespoon water (for egg wash); 4 tablespoons unsalted butter; 12-15 fresh sage leaves; Extra Parmigiano-Reggiano cheese, for serving

Ravioli 🇮🇹 Italy

Stuffed pasta with various fillings

Pasta Stuffed

Made with

Pasta dough ricotta spinach meat

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