Spinaci e Ricotta Ravioli with Sage Butter Made from Scratch

If you follow me on instagram ( @fabulicioushomelife ) you've probably seen my Spinache and Ricotta Ravioli on there. Home made pasta is a treat on it's own, but home made ravioli is deliciousness on a whole other level. It does take some time, but it was way easier than I had imagined!


Pasta dough:

- Pinch of saffron strands
  -1 tbsp boiling water
  -550g Italian ’00′ flour
  -¼ tsp fine sea salt
  -4 medium eggs, plus 6 egg yolks
  -2 tbsp olive oil

- 2 tbsp olive oil
- 2 garlic cloves, peeled and finely chopped
- 500g spinach leaves
- 15g butter
- Sea salt and black pepper
- 150g ricotta cheese
- 75g Parmesan, freshly grated
- 75g pine nuts, lightly toasted
- Zest of 1 lemon
- Beaten egg, for brushing

Sage butter:
- 75g unsalted butter, diced
- Juice of 1/2 lemon
- 6 sage sprigs, leaves shredded
To serve:
- Parmesan, for grating

- For the pasta, lightly crush the saffron in a bowl, pour on the boiling water and leave to infuse until cooled. Put the rest of the ingredients into a food processor, add the saffron water and whiz until the mix resembles coarse crumbs; add a little more water if needed. Tip into a bowl and press into a ball with your hands. Turn onto a lightly floured surface and knead until smooth. The dough should be soft but not sticky; if it feels too wet, knead in a little more flour. Wrap in cling film and chill for 30 minutes.
- To make the filling, heat the olive oil in a large frying pan and fry the garlic until lightly golden. Add the spinach and cook for 2–3 minutes until the liquid released has been absorbed. Increase the heat slightly and stir in the butter, nutmeg and seasoning. Drain and roughly chop the spinach. In a large bowl, beat together the ricotta, Parmesan and toasted pine nuts. Stir in the spinach and a touch of lemon juice. Taste and adjust the seasoning if necessary, then cover and chill for at least 30 minutes.
- Cut the pasta into 8 pieces, roll into balls and keep each wrapped until needed. Using a pasta machine, roll each ball into a long sheet, about 80 x 13cm, passing it repeatedly through the rollers and narrowing the setting gradually until you reach the thinnest setting. Cover with a damp tea towel.
- For the sage butter, melt the butter in a saucepan and heat until it begins to brown. Then stir in the  sage and lemon juice.
- Bring a large pan of lightly salted water to the boil, add the ravioli and cook for 2–3 minutes. Drain well and toss with the sage butter. Grate over a little extra Parmesan and serve at once.

Seriously, this was so good. My first time making ravioli was definately worth the effort. This was so silky and had such a fine taste to it. LOVE!

Have you ever made ravioli? Let me know in the comment section down below!

Instagram: @fabulicioushomelife