Spinach and Ricotta Ravioli

Instructions

Wilt the Spinach

1. Step
   Wash spinach and add to a skillet over medium heat. Cook just until wilted, 2–3 minutes, stirring occasionally. Cool, then squeeze out as much moisture as possible and chop finely.

Make the Filling

1. Step
   In a bowl, mix spinach with ricotta, grated parmesan, egg, nutmeg, and salt until well combined. Cover and refrigerate while you make the dough.

Make the Dough

1. Step
   Place flour on a clean work surface and form a well in the centre. Crack eggs into the well and whisk with a fork, gradually pulling flour in from the edges. When a shaggy dough forms, knead 8–10 minutes until smooth and elastic. Cover (bowl or plastic wrap) and rest 30 minutes.

Roll the Pasta

1. Step
   Divide dough into 4 pieces, keeping the unused pieces covered. Roll one piece through a pasta machine, starting at the widest setting and passing it through a few times until smooth. Reduce settings gradually until the sheet is very thin (about 1/16 inch). Dust lightly with semolina as needed to prevent sticking.

Fill and Shape the Ravioli

1. Step
   Lay a sheet on a lightly floured surface. Place heaped teaspoons of filling in a row, leaving about 1 inch (2.5 cm) between mounds and a small border around the edges. Fold the pasta over the filling, press around each mound to remove air and seal, then cut into squares with a knife or fluted wheel. Repeat with remaining dough and filling.

Cook the Ravioli

1. Step
   Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook until they float and the pasta is tender, about 3–4 minutes. Reserve ½ cup (125 mL) pasta water, then drain.

Make the Butter Sauce

1. Step
   Melt local butter in a skillet over medium heat with a pinch of salt. Add sage leaves if using and cook 1–2 minutes until fragrant. For a deeper flavour, continue cooking until the butter turns lightly golden.

Toss and Serve

1. Step
   Add ravioli to the skillet and toss gently with the butter sauce. Add a splash of reserved pasta water to help coat, then sprinkle with grated parmesan. Serve immediately with extra cheese on top.