Go Back
Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli with Burnt Butter Basil Sauce

Indulge in the beauty and taste of homemade Spinach and Ricotta Ravioli, decorated with freeze-dried flowers for an added touch of elegance. This dish is brought to life with a decadent burnt butter basil sauce, creating a perfect balance of flavors. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this ravioli recipe is sure to be a hit.
Print Recipe Pin Recipe
Course Lunch, Main Course

Ingredients
  

For the Pasta:

  • 200 g flour
  • 2 large eggs

For the Filling:

  • 150 g fresh spinach wilted and chopped
  • 200 g ricotta cheese
  • 50 g Parmesan cheese grated
  • 1 egg yolk optional, for richness
  • Salt and pepper to taste
  • Pinch of nutmeg optional

For the Sauce:

  • 100 g unsalted butter
  • Fresh or freeze-dried basil leaves
  • Freeze-dried edible flowers for garnish

Instructions
 

Prepare the Pasta Dough:

  • On a clean surface, mound the flour and make a well in the center.
  • Crack the eggs into the well and beat them with a fork, gradually incorporating the flour until a dough forms.
  • Knead the dough until smooth and elastic, about 10 minutes. Wrap in cling film and let it rest for 30 minutes.

Make the Filling:

  • Sauté the spinach in a pan with a little olive oil until wilted. Let it cool, then squeeze out excess water and chop finely.
  • In a bowl, mix the chopped spinach, ricotta, Parmesan, egg yolk, salt, pepper, and nutmeg until well combined. Adjust seasoning to taste.

Assemble the Ravioli:

  • Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
  • After the third setting of rolling, place freeze-dried flowers on one sheet, cover with another, and roll again to press the flowers into the pasta.
  • Cut out your ravioli squares

Fill the Ravioli:

  • Place small a spoonful of the spinach and ricotta mixture on the pasta, cover with another sheet, and seal with water.

Cook the Ravioli:

  • Boil in salted water until the ravioli float to the top, about 3-4 minutes

Make the Sauce:

  • Melt butter in a pan until it begins to brown. Add basil leaves and cook for another minute.
  • Add the Ravioli to the pan for a minute or two

Serve:

  • Add the Ravioli to a serving dish
  • Drizzle the sauce over the cooked ravioli, garnish with additional freeze-dried flowers, and enjoy!