Spinach Ravioli in Burnt Butter Sauce: A Savory Delight
Explore how to make Spinach Ravioli in Burnt Butter Sauce from scratch! In this recipe, learn to create homemade ricotta cheese and an eggy garlic filling to match luscious burnt butter sauce all on top of spinach-infused pasta dough that does not need eggs. Here’s what we have:
For the Spinach Pasta Dough
- Packed fresh spinach: 1 ½ cups
- All-purpose flour: 2 ½ cups
- Salt: ½ tsp
- Olive oil: 1 tbsp
- Water: As needed
- For the Ricotta Cheese (Homemade)
- Whole milk: 1 liter (4 cups)
- Lemon juice: 3 tbsp or vinegar
- Salt: ¼ tsp
How to makeGarlic Parmesan Ricotta Filling
- Homemade ricotta: 1 ½ cups
- Parmesan cheese: ½ cup, finely grated
- Garlic: 4-5 cloves, finely minced
- Fresh parsley: 2 tbsp, chopped
- Dried oregano: 1 tsp
- Nutmeg: A pinch (optional)
- Salt and black pepper: To taste
For the Burnt Butter Sauce
- Unsalted butter: ½ cup (1 stick)
- Garlic: 2 cloves, thinly sliced
- Fresh sage leaves: 6-8
- Crushed red pepper flakes: Pinch (optional)
- Parmesan cheese: For garnish
1: Prepare Spinach Pasta Dough
Cook Spinach: Blanch the spinach in boiling water for 1-2 minutes. Blanch it immediately in ice water to stop the cooking process. Squeeze out as much excess water from the spinach as possible and puree until smooth.
Mix the Dough: In a large bowl, mix together flour and salt. Add spinach puree and olive oil. Mix all ingredients with a spoon or by hand. Add water gradually a tablespoon at a time until dough comes together.
Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
2: Homemade Ricotta Cheese
Heat the Milk: Pour milk into a large saucepan and heat on medium, stirring occasionally. When it begins to simmer (do not boil), add the lemon juice or vinegar.
Curdling: Gently stir for 1-2 minutes until the milk curdles. You will notice that the curds (solid) separate from the whey (liquid).
Strain: Place a clean cheesecloth or thin kitchen towel over a colander. Pour the curdled mixture into the cloth and let it drain for 10-15 minutes. If you want your ricotta to be firmer, leave it for longer.
Season: Transfer the ricotta to a bowl and stir in salt. Your fresh, creamy ricotta is ready!
3: Prepare Garlic Parmesan Ricotta Filling
Pan fry Garlic: Take a small pan and put just a wee amount of olive oil in it. Add the minced garlic, let it be until it’s caramelized golden with an aroma.
Mix the filling: Mix together ricotta cheese, the caramelized garlic in the pan, Parmesan, parsley, oregano, and nutmeg. Salt to taste with pepper. Stir in well.
Test and Correct the Seasoning: The filling has to be sufficiently seasoned.
4: Staging the Ravioli
The dough should be divided into four parts and rolled out a single piece at a time to achieve a thin, even sheet by using a rolling pin or pasta machine.
Cut Ravioli Shapes: Use a ravioli cutter or knife to cut out squares or circles from the dough.
Fill Ravioli: Put a teaspoon of filling in the middle of each shape. Brush edges with water and top with another piece of dough. Press edges together to seal, squeezing out air bubbles.
Repeat: Repeat until all dough and filling is used.
Cook The Ravioli: Bring large pot of salted water to boil. Cook ravioli in batches 3-4 minutes or until they float to the surface. Drain gently.
5: Brown Butter Sauce
Brown Butter: Place butter in a large skillet. Cook over medium heat until browned and smelling nutty.
Add Garlic and Sage: Toss in sliced garlic and sage leaves. Cook until crispy, about 1-2 minutes. Add a pinch of red pepper flakes for a spicy kick.
Toss in Ravioli: Add the cooked ravioli to the skillet and toss gently to coat them in the sauce.
6: Serving the Spinach Ravioli in Burnt Butter Sauce
Plate: Arrange the ravioli on serving plates. Drizzle extra burnt butter sauce over the top.
Garnish: Sprinkle with grated Parmesan cheese and a touch of fresh parsley.
Enjoy: Serve immediately while warm and fragrant!
Pro Tips:
Ensure your dough is well-kneaded for a tender texture. Resting the dough is crucial for elasticity.
Homemade ricotta can be made a day ahead and stored in the refrigerator.
For extra flavor, add a hint of lemon zest to the ricotta filling.
Share your thoughts on our Instagram channel @thefood.travellers