Ravioli Ricotta & Spinach

Toast the Pine Nuts
Heat a dry skillet over medium-high heat. Add the pine nuts with a pinch of salt and toast, stirring constantly, until golden brown, then set aside.

Sauté and Chop the Spinach
Heat olive oil and butter in the same pan over medium heat. Add the crushed garlic cloves and sauté until lightly golden. Add the fresh spinach in handfuls, seasoning with salt, black pepper, and nutmeg. Cook until wilted, drain thoroughly to remove all excess moisture, and finely chop.

Prepare the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, lemon zest, Parmigiano-Reggiano, toasted pine nuts, and chopped spinach. Mix thoroughly with a fork and adjust the seasoning to taste.

Shape and Fill the Ravioli
Roll out the pasta dough into a long, thin sheet. Place evenly spaced small spoonfuls of the ricotta filling along one side of the pasta. Brush the edges lightly with egg wash, fold the pasta sheet over to enclose the filling, and press gently around each mound to expel any trapped air. Cut into individual ravioli parcels and seal the edges.

Boil the Ravioli
Bring a large pan of salted water to a boil. Drop the ravioli into the water and cook for 2 to 3 minutes until they float to the surface.

Sauce and Serve
Melt butter in a skillet over medium heat with fresh sage and thyme leaves. Transfer the cooked ravioli directly into the butter sauce, toss gently to coat, and serve immediately with fresh mint and extra grated Parmigiano-Reggiano.