Ravioli with Spinach and Ricotta (fusion) - photo 1
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Ravioli with Spinach and Ricotta (fusion)

Pikantne Main dishes Fusion cuisine Pasta and Risotto 45 min Medium 21 wyświetleń ~28.32 PLN * - (0)
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Description

Delicate ravioli filled with a mixture of ricotta and sautéed spinach with a hint of nutmeg, served with brown butter and crispy sage — classic Italian dumplings with a Polish, seasonal twist. The dish combines the creamy texture of ricotta cheese with the slightly earthy taste of spinach, while the brown butter and fresh sage add nutty-caramel notes. Great as a main course for dinner, a romantic date, or a festive lunch. Visually: golden edges of the ravioli, green filling interrupted by white clouds of ricotta, and browned sage leaves on top.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken egg 3 szt. (~180 g)
  • Wheat flour 300 g
  • Olive oil 30 ml
  • Ricotta 250 g
  • Spinach 300 g
  • Parmesan cheese 80 g
  • Garlic 2 ząbki (~10 g)
  • Butter 50 g
  • Sage 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~28.32 PLN (7.08 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dough

1

Prepare a table or a large bowl. Pour the flour onto the work surface in a mound, making a large well in the center. Crack the eggs into the well and pour in the olive oil. Using a fork, start mixing the eggs with the flour from the inside, first gathering thin strips of flour from the edges until the mixture becomes uniform. When it stops being very liquid, start kneading with your hands for 8-10 minutes, until the dough becomes smooth, elastic, and stops sticking to your hands. If the dough is too dry, add a teaspoon of cold water at a time; if too wet, sprinkle in a little flour.

Use a pastry board or a large bowl. If you have a mixer with a dough hook, knead for 5-6 minutes on low speed. Do not add too much flour when dusting, as the dough will become tough.
2

Form a ball from the dough, wrap it in plastic wrap, and set it aside for 20 minutes at room temperature. This will allow the gluten to relax, making it easier to roll out thin sheets.

The foil prevents drying out. If you have time — you can let it rest for 40 minutes, but not shorter than 15 minutes.

Filling

3

Wash the spinach and dry it thoroughly (preferably in a salad spinner). In a large skillet, heat 15 g of olive oil, add the chopped garlic and sauté for 20-30 seconds over medium heat until it becomes fragrant but does not brown. Add the spinach in batches, stirring until it wilts and excess moisture evaporates (3-5 minutes). Transfer the spinach to a sieve and press down firmly 2-3 times with a spoon to remove as much liquid as possible — excess water will dilute the filling.

Use a pan with a diameter of 24-28 cm. If you are using frozen spinach, completely thaw it, squeeze out the water, and sauté for 2-3 minutes to remove excess moisture.
4

Transfer the drained spinach to a bowl, finely chop it with a knife, add the ricotta, grated Parmesan cheese, grated lemon zest (if using), nutmeg, 2 g of black pepper, and 3 g of salt. Mix thoroughly with a spoon until you achieve a uniform, slightly creamy consistency. Taste the filling — it should be distinctly seasoned but not overly salty.

Use a knife and cutting board to chop. If the filling is too loose, add a bit more parmesan; if too dry, a little ricotta.

Shaping the ravioli

5

Divide the dough into 2-3 parts. Roll one part thinly with a rolling pin or use a pasta machine: pass through the thickness settings until you achieve a sheet about 1-1.5 mm thick (it should be translucent under strong light). Lightly dust with flour to prevent sticking. On one sheet, place portions of filling weighing 10-12 g (a small teaspoon) at intervals of about 4 cm.

If you don't have a scale, shape the filling to the size of a walnut. Use a pastry wheel or knife to cut. Work quickly so the dough doesn't dry out.
6

Place the second sheet of dough on top of the sheet with the filling. Gently press around each portion of filling with your finger, removing air (it's important to prevent the ravioli from bursting during cooking). Use a pastry wheel or a sharp knife to cut squares or circles. Seal the edges thoroughly, moistening them with a little water if necessary. Arrange the finished ravioli on a lightly floured tray, making sure they do not overlap.

To seal, use a brush or your finger dipped in water. Be careful not to use too much water — it will soften the dough. If you want prettier edges, press them with a fork.

Cooking and sauce

7

In a large pot, bring at least 3 liters of water to a boil with 10 g of salt (the water should be well salted like the sea). When the water is boiling, add the ravioli in batches (no more than 8-10 pieces at a time to prevent them from sticking together). Cook for 2-4 minutes from the moment they float to the surface. Gently remove with a slotted spoon.

Use a wide pot and a large slotted spoon. Do not cook too many ravioli at once — it lowers the temperature and may overcook them.
8

While cooking the ravioli, prepare the sauce: in a medium skillet, melt the butter over medium heat. Cook the butter for 3-4 minutes, stirring, until it starts to foam and turns a light golden color, with small brown specks appearing at the bottom (note: it will smell nutty) — this is brown butter. Add the sage leaves and fry for 30-40 seconds until they become crispy. Turn off the heat to prevent the butter from burning.

Use a heavy-bottomed pan (24 cm in diameter). The butter can quickly go from golden to burnt — watch closely and stir.
9

Transfer the cooked ravioli directly to the pan with brown butter (use a slotted spoon to drain). Gently shake the pan for 30 seconds to coat the ravioli in the sauce. If the sauce is too thick, add 1-2 tablespoons of the ravioli cooking water to thin it out and create an emulsified sauce.

Work quickly, the ravioli are delicate. The pasta cooking water contains starch, which helps thicken the sauce.

Serving

10

On a plate, arrange 5-6 ravioli (serving for one person), drizzle with brown butter and sage. Sprinkle with freshly grated Parmesan and, if using, chopped and lightly toasted walnuts. You can grate a thin layer of lemon zest on top or drizzle with a few drops of juice for freshness.

Use flat plates for an impressive presentation. Additionally, you can add chopped walnuts for crunch and lemon as an option for contrast.

Fun Fact

💡

Ravioli are traditional Italian dumplings; in different regions of Italy, the fillings and sauces vary greatly. Adding sage and brown butter is a classic Italian technique, and the nuts add a Polish, forest touch.

Best for

romantyczna kolacja rodzinny obiad świąteczne menu

Tips

🍽️ Serving

Serve hot, just after preparation. Use freshly grated Parmesan and crispy sage just before serving. If you make the ravioli in advance, spread them out individually on a parchment-lined tray and store in the refrigerator for up to 4 hours.

🥡 Storage

Raw ravioli: arrange in a single layer on a baking sheet, freeze for 1-2 hours, then transfer to a bag and store for up to 2 months. Cooked ravioli: store in an airtight container with a little sauce in the refrigerator for up to 2 days; gently reheat in a pan with a bit of butter or in the microwave on low power.

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