SPINACH AND RICOTTA RAVIOLI WITH SAGE BROWN BUTTER

Making the dough for this recipe may take some time, but it is all worth it at the end. If you're short on time just use store bought wonton wrappers!

 DOUGH FILLING
1 ¼ cups flour
2 eggs 5 oz fresh spinach
1 tablespoon heavy cream
4 oz ricotta
 6 tablespoons grated Parmigiano Reggiano
Pinch of nutmeg
1 egg yolk

SAUCE
3 oz butter
1 tablespoon chopped fresh sage
 Pinch of nutmeg

Place flour on a clean work surface, make a well in the middle and add the eggs into the well. Start by beating the eggs with a fork. As the dough thickens, use your hands to knead until it is thoroughly worked together (about 10 minutes). If the dough sticks to your hands, add more flour. Cut the dough in half, dust a rolling pin with flour and begin rolling each piece out into 2 thin sheets. Reserve.

Bring a pot of water to a boil, add salt and cook spinach for about 1 minute. Remove spinach from water and let cool. Squeeze out as much water as possible from spinach and roughly chop. Combine spinach, cream, ricotta, 5 tablespoons Parmigiano Reggiano, and nutmeg in a mixing bowl, season with salt and pepper. Whisk in egg yolk.

Assemble ravioli by placing spoonfuls of filling in even rows, spacing them at 1½-in intervals, on one of the sheets of dough. You could at the this point brush the spaces between the filling with an egg wash, but not necessary. Place the other sheet of dough on top of this one, pressing down firmly between the pockets of filling, pushing out any air. Cut into ravioli squares using a sharp knife or cookie cutter.

Melt butter in a saucepan over medium heat. Add sage and nutmeg; simmer for about a minute. Set aside.

Bring a pot of water to a boil, working in batches, add ravioli. When raviolis float to the top (about 2-3 minutes) they are ready.
Reheat sauce if need be. Transfer ravioli to serving dish, serve with the brown butter sauce, top with remaining Parmigiano Reggiano.

Recommended Wine: Pinot Gris/Grigio

Cheat: You can skip the dough making and purchase wonton wrappers instead if you’re feeling lazy.