Raviolo with Spinach & Ricotta

Add 4 egg yolks into a bowl

Add 4 whole eggs into the same bowl

Add 500 g of soft wheat pasta flour in another bowl. Make a well and pour the eggs into it

Using a fork, start to add the flour from the center until no longer sticky

Use you hands to mix just until the dough is homogenous

Knead the dough for 2m to form a ball

Wrap the dough in plastic. Let it rest for 10m until the dough is relaxed

Remove the plastic. Knead the dough for about 4m. It should be soft to the touch and the surface should be smooth

Wrap the dough. Let it rest for at least 30m at room temperature until is is completely relaxed

Place water in a medium-large pot on high heat and bring to a boil

Pick 1¼ cups of spinach leaves

Blanch the spinach for 15s

Submerge the blanched spinach in the ice bath until it is chilled

Strain and squeeze as much liquid from the spinach as possible

Finely chop the spinach and reserve

Put 1 cup dry ricotta in a bowl and break up

Add the finely chopped spinach

Add salt to taste

Mix the ingredients until they are fully incorporated. The spinach & ricotta filling is ready

Transfer the filling into a piping bag without a tip

Tie the end of the piping bag and cut the tip if needed

Place water in a medium-large pot on high heat and bring to a boil. Add salt to taste

Roll out the dough to about ½ in thick with a rolling pin

Run the dough repeatedly through a pasta sheeter. Change the setting each time until you reach setting 3

Fold the dough in three. Use a rolling pin to thin it out

Run the dough through a pasta sheeter. Change the setting each time until you reach setting 5

Cut the pasta dough into three pieces

Run each piece through a pasta sheeter. Change the setting each time until you reach setting 7

Cut each piece of the rolled out dough in half

Pipe the spinach and ricotta filling like a nest, about 5 cm apart. Repeat 5 more times

Crack 5 eggs

Separate yolks and place 1 in the well of each nest

Cut the pasta dough between the nests

Cut equally-sized pieces from the empty pasta sheets and cover the filling

Use the ring cutter to punch out the raviolo, making sure the filling is in the center

Pinch four opposite sides of the pasta to make the desired shape

Add the raviolo one at a time to the boiling water. Cook for 3m, until it floats

Add 3 tbsp unsalted butter to a pan on low heat while the raviolo is cooking

Add 5 small sage leaves

Fry the sage in the butter, stirring occasionally

Add each raviolo to the pan with some cooking liquid. Swirl the pan gently to create a butter emulsion

Serve the raviolo with a piece of sage and some of the butter emulsion

Sprinkle flake salt to taste. The raviolo with spinach & ricotta is ready

Enjoy!