Ravioli Ripieni di Ricotta e Spinaci con Salsa di Noci

Ingredients

• 120 g All-purpose flour
• 2 Eggs
• 150 g Ricotta cheese
• 100 g Fresh spinach
• 30 g Grated Parmesan cheese
• 60 g Walnuts
• 80 ml Heavy cream
• 4 Fresh sage leaves
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   In a bowl combine flour and eggs, knead until smooth, then cover and let rest for 15 minutes.

2. 2

   While the dough rests, sauté spinach in ½ tbsp olive oil until wilted, season with salt and pepper, then mix with ricotta, Parmesan, and a pinch of nutmeg.

3. 3

   Roll out the rested dough thinly, cut into 5‑cm squares, place a teaspoon of filling on each, fold and seal the edges to form ravioli.

4. 4

   Cook the ravioli in boiling salted water for 3‑4 minutes until al dente; drain and set aside.

5. 5

   In a pan, toast walnuts over medium heat for 2 minutes, then add heavy cream, simmer 3 minutes, and blend until smooth; season with salt and pepper.

6. 6

   Toss the cooked ravioli with the walnut‑cream sauce, garnish with fried sage leaves and a drizzle of olive oil, and serve immediately.