Handmade Ravioli Stuffed with Spinach and Ricotta in Sage-Infused Butter

In a mixing bowl, combine semola flour and fresh eggs. Knead the mixture until you achieve a smooth, pliable dough that holds its shape when rolled into a ball.

Transfer the dough onto a floured surface. Using the heel of your hand, knead until the dough becomes elastic and silky, which may take up to 10 minutes. Form the dough into a ball, wrap it tightly in plastic wrap to retain moisture.

Let the dough rest at room temperature for a minimum of 15 minutes, allowing the gluten network to relax and ensuring an easier rolling process later.

Thoroughly rinse and dry your fresh spinach leaves. Boil them in salted water until wilted (start with 600 grams raw to yield about 150 grams cooked for this recipe). Drain and squeeze out all excess water to prevent a soggy filling. Place ricotta cheese in a separate mixing bowl and set aside.

Warm a sauté pan over medium heat, coating the base with quality extra-virgin olive oil. Add a whole garlic clove to infuse the oil, allowing it to turn golden. Add the drained spinach and sauté for 2 minutes, seasoning lightly with salt. Remove from the heat and discard the garlic.

Finely chop the sautéed spinach and blend it thoroughly with the ricotta, along with freshly grated Parmigiano Reggiano and a touch of ground black pepper. Mix until the filling is firm, creamy, and free of excess liquid. Adjust salt as needed for a balanced flavor.

Unwrap the rested dough and shape it into a rectangle, matching the width of your pasta machine. Begin rolling it out, dusting both the dough and the machine with semola flour to prevent sticking.

Gradually thin the dough by adjusting the machine’s settings with each pass, continuing until you reach your preferred thinness. Sprinkle your work surface generously with semola to avoid sticking.

Lay the thin pasta sheet on your surface and cut it into uniform shapes using a pasta cutter or sharp knife, aiming for minimal waste. Place a small spoonful of the spinach-ricotta filling just off-center on each cut piece.

With a damp fingertip, moisten the edges of each filled square. Fold the dough over the filling, pressing gently to seal the edges. Use the tines of a fork to further press and seal, ensuring the ravioli are well-closed and won’t burst during cooking.

Arrange the finished ravioli on a tray dusted with semola flour to prevent sticking.

Bring a large pot of salted water to a rolling boil. Gently drop in the ravioli and cook for 2–3 minutes, or until they float to the surface. Reserve a small cup of the pasta cooking water.

Meanwhile, in a sauté pan, melt unsalted butter over medium heat. Add fresh sage leaves and a splash of the reserved cooking water. Allow the butter to foam and the sage to release its aroma, cooking just 1–2 minutes until the sauce lightly thickens.

Transfer the cooked ravioli directly into the sage butter sauce, tossing gently to coat. Plate the ravioli immediately, sprinkle generously with more grated Parmigiano Reggiano, and serve piping hot.