Spinach Ricotta! This is my favourite flavour combination for pasta. The sage butter brings the complete dish to a nother level. This classic recipe is great to learn how to make homemade pasta. You will definitely like them. So let’s go:
First, knead all ingredients for the dough together. If you have, use a kitchen machine. Let the dough chill in the fridge for 1 h. In the meantime prepare the filling:
Wash the spinach leaves and heat them with 100 ml water until they collapse. Now wring the leaves out very well and chop them into very small pieces. Chop the garlic, too and put everything in a small pot. Add the butter and heat until the butter is melted. Keep stirring. When the heat is off add the parmesan, ricotta and egg yolk. Season with salt and pepper. Now the filling is ready.
Roll out the dough very very thin, the thinner the better. It is easier to use a pasta machine if you have. If not, you can also use a rolling pin. Then cut out circles i.e. with a large glass, about 8 cm in diameter. Now put a tsp of filling on the right side of the dough circle. Fold over the empty side and close the edge with a fork.
Prepare a pot of salted water. Brush the raviolis with olive oil and add the raviolis to the boiling saltwater. Now they need to cook for about 10 to 15 minutes. The exact cooking time depends on the thickness of the dough. When the raviolis are done, the dough looks nearly transparent. Drain them well and serve them.
Heat the butter and sage on a very small fire, so the butter catches the aroma of the sage leaves well. When the butter has melted remove the leaves and pour the butter over the ravioli. Have a good meal!
If you don't like sage, you can either omit the butter or for example replace the sage butter in a tomato sauce. You can serve any sauce with the raviolis you want.