Of which 4.1 g sugars and 15.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Homemade pasta, mild filling, sage
Allergens gluten, egg, milk
Ricotta and spinach ravioli
Butter and sage
Thin ravioli with a mild filling, topped with sage-scented butter. The ricotta and spinach pairing belongs to the filled-pasta repertoire of several Italian regions. This recipe includes the egg pasta, the filling and the sauce, with no need for anything made in advance.
Ingredients
- 300 g (10½ oz) 00 flour or T55 flour
- 150 g (5½ oz) whole egg, without the shell
- 10 g fine semolina for dusting, estimated amount retained
- 300 g (10½ oz) drained ricotta
- 300 g (10½ oz) raw spinach, cleaned
- 40 g (1½ oz) Parmigiano Reggiano
- 0.2 g nutmeg
- ½ g black pepper
- 60 g (2 oz) unsalted butter
- 4 g fresh sage
- 20 g (¾ oz) Parmigiano Reggiano
- water and coarse salt for cooking the pasta, as needed
Method
- Mix the flour and eggs in a bowl. Knead for 8–10 minutes, until the dough is firm and even; if it crumbles, add water 5 ml at a time, 10–15 ml at most.
- Wrap and let rest for 30 minutes. If your kitchen is very warm, rest it in the fridge and let it soften for a few minutes before rolling.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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