This classic Italian home-made pasta dish makes a delicious vegetarian meal served with aromatic sage butter.
Blitz the flour with the egg, a touch of salt and a dash of olive oil. Knead it and feed it through the pasta machine several times, keeping well floured until the desired thickness is achieved. Cut the pasta into two sheets (approx. 10cm x 10cm).
Wilt the spinach with the ricotta. Add a touch of olive oil and some seasoning. Place this mixture in the centre of one of the pasta sheets. Brush the edges of the rectangle with water.
Place the second pasta sheet on top. Seal the edges of the raviolo, taking care to make sure there is no air trapped inside.
Cut the rough edges off pasta and cook in salted boiling water.
Melt the butter and add the sage to the pan. Serve the raviolo with the sage butter on top.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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