Ricotta and Spinach Ravioli (Ravioli Ricotta e Spinaci) are a fresh homemade pasta, filled with ricotta cheese and spinach, seasoned with melted butter and flavored with fresh sage leaves. This dish is a great classic of Italian cuisine. In effect they are widespread in many regions, with small variations on preparation and closure.
Ricotta and spinach ravioli with butter and sage are considered the dish of the festive days, over all Sunday lunch. For a great success we recommend using fresh spinach and a good quality of ricotta, tasty and not very watery.
It is not difficult to make it, especially if you use a Pasta Machine and a raviolatore – a Ravioli form. Therefore follow this easy and original recipe of Ricotta and spinach ravioli with butter and sage.
Eat freshly cooked ravioli or keep them in the fridge after cooking for a day at most. You can keep ricotta and spinach ravioli in the freezer for up to 1 month. For freezing you can proceed by placing the tray with the ravioli in the freezer to harden a couple of hours. When they are well hardened, put them in frost bags, better if already portioned, and put them back in the freezer. When you have to use them, boil them directly from frozen in boiling water and proceed as per recipe.
If you don’t have a Pasta Machine you can use a rolling pin.
We want to suggest a tasty and crunchy variant: try adding a generous handful of finely chopped walnut kernels to the dressing! You will get a dish with very pleasant crunchy notes! Simply divine!