Ricotta filled Ravioli with Butter and Sage

This ricotta-filled ravioli is made with a rich egg pasta dough and topped off with melted butter and crispy sage leaves.

Ingredients for 4 people

300 gr 0 flour
3 eggs
300g sheep ricotta
100g Reggiano parmasean cheese
300 g spinach
8 leaves sage
100g butter
1 dl Extra virgin olive oil


Mix the flour and eggs to obtain a smooth, homogenous dough. In a frying pan, add extra virgin olive oil and quickly fry your spinach. Drain and grind your spinach into very small pieces with a knife. Season the ricotta with grated cheese and ground spinach, and place into a sac-a-poche. Stretch out your dough and prepare your ravioli by stuffing them with the previously made filling. In a frying pan, slowly melt butter and add sage leaves. Cook your ravioli in salted water, drain and then fry them within the butter and sage. Place your ravioli in a plate and season with black pepper.