3 Cheese Spinach Ravioli and Sage Butter Sauce
Decadent and velvety smooth cheesy delicious spinach ravioli, stuffed with three different kinds of cheese inside tender home made pasta and drizzled with a sage butter sauce.
- 400 grams 00 flour 100 grams per person (Total 400 grams. I made this much so I could freeze some for later) and reserve a little extra flour on the side for rolling.
- 4 whole eggs 1 whole large grade egg per 100 grams of flour (total 4 eggs)
- 4 teaspoon olive oil 1 teaspoon per 100 grams of flour (total of 4 teaspoons)
- egg wash 1 egg and 1 tablespoon of water mixed together
- water use large pot and add enough to boil noodles
- salt 4 teaspoons salt for 1 gallon of pasta water
3 Cheese Spinach Filling
- 1 tablespoon olive oil
- ¼ cup onion chopped
- 1 clove garlic peeled and minced
- 2 cups spinach 2 cup fresh or can use frozen ½ cup (drained well)
- 15 ounces ricotta cheese
- ½ cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 whole egg
- salt and pepper to taste
Sage Butter Sauce
- 4 tablespoons butter
- 1-2 cloves garlic peeled and sliced thinly or minced (whatever you prefer)
- 8 leaves sage fresh or 1 teaspoon dried ground sage leaves
- salt and pepper to taste
- ⅛ cup parmesan cheese to garnish - optional
Make the 3 Cheese Spinach Filling
In a frying pan add olive oil, onions and garlic and sauté until aromatic. Add spinach and stir fry until just wilting. Cool spinach mixture and squeeze out all water. In a food processor add ricotta cheese, parmesan cheese, mozzarella cheese, egg, garlic, spinach, and salt and pepper and mix until well blended. Set aside. If you do not have a food processor, chop the spinach and mix the ingredients in a bowl with a fork.
Pasta Maker Instructions
We have a Marcato Atlas 150 Model pasta maker. Place the pasta maker on the zero dial. Run the pasta dough through it once. Fold the pasta dough in half. Run it through the pasta maker one more time.(Set aside some extra 00 flour nearby so you can flour your pasta dough periodically before running through the pasta maker so it does not stick- very important )Then change your dial to #1 and run dough through the pasta machine. Fold pasta in half and run one more time through dial setting #1. (What that does is really gets that gluten activated and makes for a smooth and tender pasta. ) Now set the pasta machine on #2 and run through the machine. Next set it on #3 and run through the machine and keep on going up until #5, then cut that long pasta sheet in half so it is easier to work with. Run ½ of the pasta strip through the pasta machine on #6 and then again one last time on #7.(7 seems to be the perfect number for thin and tasty ravioli) (If you can recruit some help in the kitchen this is great to have help to crank while the other person runs it through the pasta machine but is not required, its just more fun that way)
Rolling Pasta by Hand
If using your strong muscles, hands and a rolling pin, you are going to have to put some time and muscles into getting your pasta paper thin and into the shape of a rectangle. Keep moving dough and rolling out in all directions. You should be able to almost see though the pasta.
Stuff the Ravioli
Flour your working surface with 00 flour. Take one of your pasta sheets you rolled through the pasta maker until the level #7. Trim up the edges so that it is a long rectangle. Place about 1 teaspoon of the 3 cheese spinach every 2 inches apart on the the ravioli sheet on one side of the pasta sheet. Brush your egg wash around each section of filling. This is the glue to help the 2 sheets of pasta to stick together. Next fold over the sheet of pasta in half lengthwise. Gently press starting on one side nearest to the ravioli filling outward get out all of the air. Press outwards to seal around edges. Continue you on with the rest making sure to get out all of the air so they do not burst in the cooking process. Next cut ravioli into segments- I used a round cookie cutter to perform this task. I do not have a ravioli press or maker or attachment for my pasta maker. Lucky you, if you have one You will want to flour your dish before you set your assembled raviolis on it to prevent sticking.
Make Sage Butter Sauce
Add butter garlic, sage, salt and pepper to a small sauce pan and cook until butter turns from cloudy to clear - about 2 minutes. Turn your burner off
Add your cooked 3 cheese spinach ravioli to your dish drizzle with a little sage butter sauce and top with grated parmesan cheese. Enjoy!
How to store uncooked ravioli
It is best to freeze your ravioli before you cook them. We like to first spread them out on a lined baking sheet and put them in the freezer, just until they get solid. Then, we place them in either a freezer safe baggie or freezer safe container. Use your frozen ravioli within 2 months. When you are ready to cook your ravioli, bring your well salted water to a boil and add your frozen ravioli and cook until aldente.
Serving: 1g | Calories: 860kcal | Carbohydrates: 83g | Protein: 34g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 582mg | Potassium: 361mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2523IU | Vitamin C: 5mg | Calcium: 549mg | Iron: 6mg