Recipe: Spinach & Ricotta Ravioli - No Pasta Machine

We often get put off by recipes that need a ton of kitchen gadgets, especially when it comes to pasta. That’s why our recipe is super simple and only requires a rolling pin and a bit of elbow grease.

This ravioli is tossed in sage butter and topped with parmesan to finish - delicious!

Ingredients - Serves 2

• 300g 00 Grade Pasta Flour

• 2 Eggs + 4 Egg Yolks

• 220g Spinach

• 220g Ricotta

• Zest of 1 Lemon

• 30g Parmesan Cheese + Extra for serving

• 8 Fresh Sage Leaves

• 50g Butter

Method

1. Make a well in the flour, and add the eggs and yolks to the centre.

2. Whisk the eggs with a fork, gradually incorporating the flour.

3. Once combined, use your hands to knead the dough for 10 minutes until soft. Wrap in cling film and rest at room temperature for at least 2 hours. We don’t recommend resting it in the fridge, as condensation can change the moisture content of the pasta, making it harder to work with.

4. Start preparing the filling by washing the spinach and steaming it until wilted. The spinach will retain enough water from washing, so you won’t need to add any.

5. Once wilted, drain the spinach and use a sieve to remove as much moisture as possible to prevent the filling from becoming runny. Chop the spinach.

6. Mix the lemon zest, Parmesan, ricotta, spinach, salt, and pepper in a bowl. Refrigerate the filling until ready to use.

8. Divide your pasta dough into two pieces and roll them into thin rectangles.

9. If you have a piping bag, use it for the filling; otherwise, a spoon works just as well.

10. Pipe or spoon the filling onto one sheet of pasta, and wet the edges around the filling with your finger. This helps seal the pasta, so the filling doesn’t leak out during cooking.

12. Place the second sheet of pasta on top and use your fingers to secure it, pressing down the edges around the filling.

13. Using a sharp knife, cut the ravioli into squares. If the edges aren’t sticking, wet your finger and run it around the pasta’s edges to help seal.

14. Boil a pan of water and add the ravioli, and simmer for 5 minutes.

15. While the pasta is cooking, melt the butter over a low heat and add the sage. Once the butter has melted, set it aside to allow the sage to infuse.

16. Drain the ravioli and toss it in the sage butter.

17. Serve with lemon zest, grated Parmesan, and ground pepper.

Enjoy!