Instructions

1. 1

   On a large wooden board or clean work surface, pile the all-purpose flour. Create a deep well in the center of the flour. Crack the 2 large eggs into the well.

   ⏱️ 2 min

   
2. 2

   Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Continue mixing until a shaggy dough forms.

   ⏱️ 5 min

   
3. 3

   Knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

   ⏱️ 10 min

   
4. 4

   While the pasta dough rests, prepare the filling. In a medium bowl, combine the drained ricotta cheese, finely chopped cooked spinach, 1/2 cup grated Parmesan cheese, freshly grated nutmeg, 1/2 teaspoon salt, and freshly ground black pepper. Mix all ingredients thoroughly until well combined. Transfer the filling mixture into a piping bag fitted with a round tip.

   ⏱️ 15 min

   
5. 5

   Divide the rested pasta dough into 4 equal portions. Take one portion and flatten it slightly. Pass the dough through a pasta machine, starting with the widest setting. Fold the dough in thirds and pass it through again. Repeat this folding and passing 2-3 times on the widest setting to create a smooth, rectangular sheet.

   ⏱️ 5 min

   
6. 6

   Progressively decrease the thickness setting on the pasta machine, passing the dough through each setting once, until a very thin sheet of pasta is achieved (usually setting 6 or 7 on most machines). The pasta should be thin enough to see your hand through it but still strong enough to handle.

   ⏱️ 10 min

   
7. 7

   Lay one sheet of the thinly rolled pasta dough onto a lightly floured surface. Using the piping bag, pipe four evenly spaced mounds of the ricotta-spinach filling onto the pasta sheet, leaving adequate space (about 3-4 inches) between each mound.

   ⏱️ 5 min

   
8. 8

   Gently create a small indentation in the center of each piped filling mound. Carefully separate an egg yolk from its white and place one egg yolk precisely into each indentation in the filling.

   ⏱️ 3 min

   
9. 9

   In a small bowl, whisk 1 tablespoon of water. Using a small brush, moisten the pasta dough around each filling mound. Carefully place a second sheet of pasta dough over the first, aligning it precisely.

   ⏱️ 3 min

   
10. 10

    Gently press around each filling mound to seal the two pasta sheets together, ensuring to remove any trapped air from around the filling and egg yolk. Use a 4-inch round pasta cutter to cut out each individual raviolo. Ensure the edges are well-sealed to prevent the filling from escaping during cooking. Repeat steps 5-10 with the remaining pasta dough and filling.

    ⏱️ 10 min

    
11. 11

    Bring a large pot of water to a gentle boil. Add a generous amount of salt to the boiling water.

    ⏱️ 5 min•🌡️ 212

    
12. 12

    Carefully lower the prepared ravioli into the salted boiling water. Cook the ravioli for 2-3 minutes, or until the pasta is al dente and the yolk is still runny. Do not overcrowd the pot; cook in batches if necessary.

    ⏱️ 3 min•🌡️ 212

    
13. 13

    While the ravioli cooks, melt the unsalted butter in a large pan over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and the sage is crispy, about 2-3 minutes.

    ⏱️ 3 min

    
14. 14

    Using a slotted spoon, carefully remove the cooked ravioli from the water and transfer them directly into the pan with the sage butter. Gently toss to coat.

    ⏱️ 1 min

    
15. 15

    Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of black pepper.

    ⏱️ 1 min

    

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Nutrition Facts (per serving)