A traditional Italian meal that perfectly embodies Florence's grace and gastronomic heritage is Florentine Dream Ravioli. A velvety mixture of creamy ricotta and colorful spinach is encased in delicate handmade pasta, resulting in the ideal harmony of texture and flavor. Each morsel melts in your mouth after being delicately tossed in a flavorful butter and sage sauce, giving you a taste of Tuscany with every bite. Florentine Dream Ravioli is a classic treat that perfectly captures the spirit of Italian cooking, whether it is served as a joyous Easter dish or as a hearty home-cooked supper.
Florentine Dream Ravioli
Rated 5.0 stars by 1 users
Servings
4
Prep Time
1 hour
Cook Time
5 minutes
Calories
450
Author:
Angie M.
A traditional Italian meal that perfectly embodies Florence's grace and gastronomic heritage is Florentine Dream Ravioli. A velvety mixture of creamy ricotta and colorful spinach is encased in delicate handmade pasta, resulting in the ideal harmony of texture and flavor. Each morsel melts in your mouth after being delicately tossed in a flavorful butter and sage sauce, giving you a taste of Tuscany with every bite. Florentine Dream Ravioli is a classic treat that perfectly captures the spirit of Italian cooking, whether it is served as a joyous Easter dish or as a hearty home-cooked supper.
Ingredients
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2 cups (250g) all-purpose flour (or 00 flour)
2 large eggs
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1/2 teaspoon salt
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1 tablespoon olive oil
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1-2 tablespoons water (if needed)
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1 cup (250g) ricotta cheese
1/2 cup (100g) cooked and finely chopped spinach (squeezed dry)
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1/2 cup (50g) grated Parmesan cheese
1 egg yolk
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1/4 teaspoon nutmeg
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Salt and black pepper to taste
4 tablespoons unsalted butter
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6-8 fresh sage leaves
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Extra Parmesan cheese for serving
For the pasta dough
For the filling
For the sauce
Directions
Prepare the Pasta Dough
On a clean surface or in a mixing bowl, make a mound with the flour and create a well in the center.
Crack the eggs into the well, add salt and olive oil, and gradually mix with a fork, pulling in flour from the sides.
Knead the dough for about 10 minutes until smooth and elastic. If it's too dry, add a little water.
Wrap in plastic wrap and let rest at room temperature for 30 minutes.
Make the Filling
In a bowl, mix the ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and black pepper.
Stir until smooth and creamy. Set aside.
Roll Out the Pasta Dough
Divide the dough in half and roll it out into two thin sheets (about 1/16 inch or 1.5mm thick) using a rolling pin or pasta machine.
Lightly flour the surface to prevent sticking.
Assemble the Ravioli
Place small spoonfuls (about 1 teaspoon) of filling evenly spaced on one sheet of pasta.
Brush around the filling with water and gently lay the second sheet of pasta over the top.
Press around each filling to seal, ensuring no air pockets remain.
Cut the ravioli with a pasta cutter, knife, or round cutter.
Cook the Ravioli
Bring a large pot of salted water to a boil.
Gently drop in the ravioli and cook for 3-4 minutes or until they float.
Remove with a slotted spoon and drain.
Make the Butter & Sage Sauce
In a skillet, melt the butter over medium heat.
Add sage leaves and cook for about 1 minute until fragrant.
Toss the drained ravioli in the butter sauce, coating them well.
Serve and Enjoy
Plate the ravioli, spooning extra butter and sage over the top.
Sprinkle with Parmesan cheese and serve immediately.