Homemade Ravioli

How to Make Homemade Ravioli

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1. Mound the flour on a clean surface and make a well in the centre. Add the eggs and olive oil and beat them with a fork, gradually drawing in the flour until a shaggy dough forms.

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2. Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap it in cling film and rest it at room temperature for 30 minutes.

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3. Meanwhile, wilt the spinach in a dry pan over medium heat for 2 minutes. Cool, then squeeze out as much liquid as you can and chop it finely.

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4. Mix the spinach with the ricotta, Parmesan, egg yolk, nutmeg, salt and pepper until evenly combined.

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5. Cut the dough into 4 pieces and keep the rest covered. Roll one piece into a long, thin sheet, about 1 mm thick, on a floured surface or through a pasta machine down to the second-thinnest setting.

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6. Place teaspoonfuls of the filling in a row along one half of the sheet, spaced 4 cm apart. Brush the pasta between the mounds with the egg wash, fold the other half over and press out any air around each mound.

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7. Cut into squares with a knife or a fluted pasta wheel, and set the ravioli on a floured tray. Repeat with the remaining dough.

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8. Bring a large pan of salted water to a gentle boil and cook the ravioli in 2 batches for 3 to 4 minutes, until they float and the pasta is tender.

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9. While they cook, melt the butter in a large frying pan over medium heat with the sage leaves and cook for 2 to 3 minutes until golden brown and nutty. Lift the ravioli out with a slotted spoon, toss them in the butter and serve at once.

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Tips for Making Homemade Ravioli

• Squeeze the spinach in a clean tea towel. A wet filling makes the pasta soggy from the inside, and the ravioli can burst as they cook.
• Press out the air pockets around each mound before you cut. Trapped air makes the ravioli balloon and split in the water.
• Cook them in a gentle boil, not a rolling one. Vigorous water tears the edges of delicate pasta.

What to Serve with Homemade Ravioli

• Shaved Parmesan
• A rocket and lemon salad
• Crisp white wine

Storing & Reheating Homemade Ravioli

Uncooked ravioli keep on a floured tray in the fridge for up to 1 day, or can be frozen on the tray, then bagged, for up to 2 months and cooked straight from frozen for 1 minute longer. Cooked ravioli do not keep well.

Homemade Ravioli FAQ: Common Questions

Homemade Ravioli Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.