Ravioli di Ricotta e Spinaci

In Milan and Bergamo, ravioli di magro — 'lean' ravioli, meaning no meat — are a Friday tradition. The filling is simple: good ricotta, spinach squeezed completely dry, a hint of nutmeg, and Parmigiano. The pasta is rolled thin enough to read a newspaper through. The dressing is even simpler: melted butter, crispy sage, and a final snow of cheese.

1. 1

   Make the dough

   40 min

   Mound flour, make a well, add eggs, yolk, salt. Mix with a fork, then knead 10 minutes until smooth and elastic. Wrap and rest 30 minutes.

2. 2

   Wilt and drain spinach

   10 min

   Cook spinach in a dry pan until wilted. Cool, then squeeze in a clean towel until bone-dry. Chop finely.

3. 3

   Mix the filling

   15 min

   Combine ricotta, spinach, parmigiano, nutmeg, salt, and pepper. Taste and adjust. Chill 15 minutes.

4. 4

   Roll the pasta

   15 min

   Cut dough into pieces. Roll through pasta machine to the thinnest setting — you should see your hand through it. Lay on a floured towel.

5. 5

   Fill and cut

   15 min

   Place teaspoon mounds of filling at 5 cm intervals. Brush water around each. Lay second sheet on top. Press out air, seal, and cut with a ring cutter.

   Chef's note · Press firmly around the filling to seal — air pockets make ravioli explode.

6. 6

   Fry sage and brown butter

   3 min

   Melt butter in a wide pan over medium heat. Add sage leaves. Cook until butter is nut-brown and sage is crisp, about 3 minutes.

7. 7

   Cook and dress

   3 min

   Boil ravioli in salted water 2-3 minutes. Lift with a slotted spoon into the butter pan. Toss gently. Plate with extra Parmigiano.