Pair with Reds

Spinach & Ricotta Raviolo


  • Pasta:
  • 2 cups all-purpose flour
  • 3 eggs
  • ½ tsp salt
  • 2 tsp olive oil
  • Filling:
  • 10 oz frozen chopped spinach, thawed and well drained
  • 1 cup ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • ¼ tsp grated nutmeg
  • ½ tsp salt
  • Sauce:
  • ¾ cup butter
  • 8 fresh sage leaves, chopped
  • ½ tsp salt
  • Pepper to taste

  • To make pasta, mound the flour onto the work surface.
  • Make a well in the centre.
  • Add eggs, salt and olive oil into the well.
  • Using a fork, gently incorporate flour into the eggs starting at the inside and slowly working toward the outer edge being careful to keep the egg from spilling out.
  • Once a dough begins to form, use hands to bring dough and remaining flour together and knead dough until smooth, approx.
  • 10 minutes.
  • Cover and let rest on counter for 30 minutes.
  • Meanwhile, stir together filling ingredients.
  • Divide dough in half, and using pasta machine, roll out thin sheets of dough.
  • Covering each sheet with a damp towel as you work.
  • Brush each sheet of dough very lightly with water.
  • Mound 2 Tbsp filling onto lower half of pasta sheets, 1-inch apart.
  • Fold top half over and press to seal tightly around each mound of filing.
  • Using round cutter that leaves 1/2-inch border around filling, cut rounds.
  • Boil pasta in salted water 1 minute or until ravioli float to the surface.
  • Heat butter in pan with chopped sage and salt.
  • Serve warm over ravioli.



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