I have had many quarantine realizations, both personal and business related. I’m sure you’ve had quite a few too! My latest has been that I’ve taken many cooking classes around the world and yet, I don’t practice those skills. Hardly ever do I come home and master the skills or remake the recipes. Shout out to quarantine for changing that! When I was in Venice, Italy, I took a pasta making class. We spent 5 hours in the home of an Italian woman learning the art of authentic Italian pasta. We learned how to make pappardelle with a red sauce as well as spinach and ricotta ravioli with a butter and sage sauce. I’ve attempted both at home and am excited to share with you! I still don’t think the pasta taste quite as good as it did in Italy. Are you ready to make some pasta? Let’s go!
All it takes is a little bit of egg and flour! Create a crater with the flour and then crack your eggs in the middle. If your eggs are small, use a few teaspoons of water to make sure that you have enough liquid. Knead the dough until it is soft. Let the dough sit for 20-30 minutes at room temperature.
While the dough is resting, it’s time to make the ravioli filling. Cook your spinach in boiling water until it’s tender. When done, try to drain as much water out of the spinach as possible. Place it in a food processor or chop it finely. Then, mix it in with your ricotta, parmesan, salt and nutmeg. Mix it all up until it’s well combined.
This is the fun part! Or at least, I think so! There are a few ways to do this, but I prefer to use an authentic pasta roller. You can also use your Kitchen Aid pasta attachment. Use a rolling pin to thin your dough just slightly so that it fits through the first setting of the pasta roller. You will roll your pasta 10 times, twice through each setting. Start on setting 0 and work your way up to setting 5. Ravioli needs to be a little thicker than your average pappardelle, spaghetti, fettucine. With these pasta types, you would go up to setting 7.
Once your dough is rolled, it’s time to make some ravioli! Lay your dough out with ample amounts of flour. Place a tablespoon of filling about half an inch apart along your sheet of dough. Then, fold your dough over the row of filling. Dip your fingers in a little bit of water and press your dough into individual ravioli. Make sure you get all of the air out of your ravioli before pressing! Take a ravioli cutter, if you have one, and cut away to make your pasta.
There are a few ways to make the sauce – dried sage or sage leaves. I personally think the sage leaves taste better, however, dried sage is often easier to find at the store. It’s simple! Melt the butter in a saucepan and add your dried sage or sage leaves. You can also add garlic and salt. Once the butter is melted, remove from the heat and allow the sauce to fully infuse for about five minutes.
Bring a pot of boiling water to a boil. Add a few pinches of salt. Once boiling, add your ravioli and cook for 3-5 minutes. It doesn’t take long!
Add your ravioli to the saucepan with the butter and sage sauce. Mix well together, then serve fresh!
Butter & Sage Sauce