Spinach and Ricotta Ravioli

Instructions

1. Step 1

   Place the spinach in a skillet over medium heat. Cook, turning frequently, until completely wilted.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Spinach

   Cookware: skillet

2. Step 2

   Transfer the spinach to a colander and let it cool briefly. Squeeze it firmly in a clean kitchen towel to remove excess moisture, then chop it finely.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, colander, kitchen towel

3. Step 3

   Combine the prepared spinach, ricotta, Parmesan, ⅛ tsp salt, nutmeg, and black pepper in a mixing bowl. Refrigerate the filling while making the pasta.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 50.0 gr Parmesan Cheese, 250.0 gr Ricotta Cheese, 1.0 gr Salt

   Cookware: fork, mixing bowl

4. Step 4

   Mix 2 ½ cup (300 gr) flour and ⅜ tsp (2 gr) salt in a clean mixing bowl. Add the eggs and olive oil, mix into a rough dough, then knead for 8–10 minutes until smooth and elastic.

   Timer: 12 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 3.0 piece Egg, 10.0 ml Olive Oil, 2.0 gr Salt

   Cookware: mixing bowl

5. Step 5

   Cover the dough and let it rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

6. Step 6

   Divide the dough into four portions. Use the remaining 4 tbsp (30 gr) flour for dusting, then roll each portion into a thin sheet about 1 mm thick.

   Timer: 15 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Rolling pin or pasta machine

7. Step 7

   Place small mounds of filling about 4 cm apart over half of each pasta sheet. Moisten the surrounding pasta with 2 tbsp (30 ml) water, fold over the other half, press out trapped air, and seal firmly. Cut into individual ravioli.

   Timer: 20 min (fixed)

   Ingredients used: 30.0 ml Water

   Cookware: pastry cutter

8. Step 8

   Melt the butter in a clean skillet over medium heat. Add the sage and cook until the butter smells nutty and the sage is crisp, then reduce to low heat.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Butter, 10.0 gr Sage

   Cookware: skillet

9. Step 9

   Bring 12 ½ cup (3000 ml) water to a boil in a large pot and dissolve the remaining 2 tsp (12 gr) salt in it. Reduce to medium heat so the water maintains a gentle boil.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Salt, 3000.0 ml Water

   Cookware: pot

10. Step 10

    Cook the ravioli in batches until they float and the pasta is tender, about 3–4 minutes per batch. Lift them out with a slotted spoon and let excess water drain.

    Timer: 8 min (fixed)

    Cookware: pot, slotted spoon

11. Step 11

    Transfer the cooked ravioli to the skillet and turn them gently in the warm sage butter. Serve immediately.

    Timer: 2 min (fixed)

    Cookware: skillet