Spinach Ravioli with Sage Butter Sauce

It’s been a while since I’ve made this family favorite. It’s a dish that makes me wish I were Italian. It never fails, every time I make it, I envision myself in a sunny Tuscany kitchen, with seven kids running around … none of which are mine, because, let’s face it, I’m a traditional Italian, therefore, a virgin.
Look, as disturbing as this thought bubble may seem, it is still my thought bubble, ok?

So, there I am, all decked out in my flour-y apron, paired with the stereotypical black, orthopedic shoes, which only help to accentuate the sexy nylon hose, neatly rolled around my ankles, while wrestling an unruly mass of pasta dough, preparing the following Italian feast.

...and now, for my talent portion...I give you, Sage. The Sage I grew with my two little hands.The Sage I rescued last Fall by bringing it into the house. The Sage that is presently blooming, under my care. In February. Somebody catch me!

Ker plunk!

Spinach Ravioli with Sage Butter Sauce

Fresh Pasta

2 cups all-purpose flour
½ cup Semolina
½ teaspoon salt
3 large eggs, lightly beaten with 1 teaspoon olive oil

In food processor, pulse first three ingredients together. Gradually pour in the egg mixture and process until it just starts to gather into a ball. Wrap and keep refrigerated until filling is made.

Ravioli Filling

10 ounces of spinach, washed and stemmed
1 pound whole milk ricotta
3 ounces of mascarpone *
1 large egg
3 ounces of grated Parmigiano-Reggiano
Pinch of nutmeg

Cook the spinach in a large pot of boiling, salted water for 30 seconds.
Drain thoroughly. Set aside to cool a bit. Squeeze as much liquid as possible from the spinach, and finely chop.
In a medium bowl, combine the ricotta, mascarpone, egg, Parmigiano Reggiano, and nutmeg, until smooth. Fold in finely chopped spinach. Season with salt to taste.

Bring the pasta out, and place a bowl over it to keep from drying out while you work.
With a pasta machine or rolling pin, roll out the pasta dough as thin as possible.
I used a KA pasta attachment. I initially fed the pasta through the machine at its widest setting and ran it through to #5. I feel this is thin enough for making ravioli.

Cut the dough into 4 sheets, measuring 6 inches by 18 inches. Using a small ice cream scoop, I placed a row of filling down the center of 2 pasta sheets, spacing the filling 2 inches apart.

With a skinny, artist brush, brush around the filling with water. Quickly cover the filled pasta sheets with the two remaining pasta sheets. Press around each mound of filling, sealing the pasta sheets together. Using a ravioli cutter, or 2 ½” round cutter, cut out the ravioli. Place ravioli on a plastic wrap lined baking sheet, which has been floured generously. Sprinkle with AP flour or semolina and refrigerate until ready to cook.

Sage Butter Sauce

3 tablespoons shallots, minced
½ cup dry, white wine
½ cup heavy cream
½ cup chicken stock
1 tablespoon lemon juice
4 tablespoons butter
2 teaspoons minced fresh sage
Salt & Pepper to taste

Sauté shallots in 2 tablespoons of butter, about 3-5 minutes. Add white wine, heavy cream, chicken stock and lemon juice. Simmer until sauce is reduced by half. Gently whisk in remaining butter, one tablespoon at a time, stirring constantly. Adding butter only until the previous addition has completely melted. Add sage. Salt and pepper to taste.

Cook the ravioli in a large pot of boiling, salted water, about 5 minutes, or until they rise to the surface. Drain well. Transfer ravioli to a serving bowl and sprinkle lightly with salt. Pour the sage butter sauce over the ravioli and sprinkle with as much Parmigiano-Reggiano as your little heart desires. Serves 6.

*If mascarpone is not available, substitute with Philadelphia Cream Cheese.

I often serve this with either Semolina or Olive bread. Old picture below; face palming.

Btw, this makes a lot! Non ti preoccupare, this also freezes quite well. Buon Appetito!