Spinach and ricotta ravioli

The OG of stuffed pasta

It seems kind of mad to me that in the past 5 years of sharing my cooking with the internet, I’ve not shared a recipe for a classic spinach and ricotta ravioli. I’ve shared variations of it, like this lemon and ricotta filled green ravioli or these cappelletti, but the OG of stuffed pasta - a speckled spinach and ricotta filling in a rich egg dough - I have not.

It’s funny, really! As it’s one of my favourite stuffed pastas to eat. The classic combination of spinach and ricotta never goes amiss, and when you pair it with an absolutely stunning butter and sage sauce the vibes are truly unmatched.

When I think of the epitome of a Pasta Sunday, the preparation of ravioli like these are what come to mind. Stuffed pasta in general is a labour of love, and while you might not slave over these little parcels like you might tortellini in brodo (another one on my backlog to bring to you!), they do take time to come together. Of course the end result makes every minute of preparation worth it.

It’s hard to pinpoint exactly when stuffed pasta entered Italian gastronomy. Various sources will cite anywhere between the 13th and 15th centuries, with the first written references naming a similar preparation dating back a tad further to 1100. Either way, while more commonly associated with the north of Italy, it is widely accepted that stuffed pasta is not confined to those regions, and is rather a dish celebrated throughout Italy (albeit with a plethora of variations, nuances, and difference in terminology, of course).

While there are a multitude of different fillings found in stuffed pasta all throughout Italy, it is arguable that ricotta is one of the more common options, often paired with spinach (like we’re tackling here), or a variety of other herbs and greens like chard for example. The addition of nutmeg and an egg is also very common, however in my (possibly unpopular opinion?), I don’t like to add the egg. I find its addition adds an oddness to the filling’s texture that I just really don’t enjoy. Maybe I’ll change my mind one day but for now, the below recipe is egg-free (well, the filling is!). If you want to add the egg, just throw one in, I won’t take offence.

To serve we are opting for the classic butter and sage pairing - when you have such a light and delicate filling for the pasta it would be silly to overpower it with anything else. There are a couple of different ways to approach the butter sauce, you could do a burnt butter, a beurre monté or just a simple sauce as described in the below recipe. Just make sure you allow the sage leaves to have a momentary sizzle to impart their fragrance before adding the ravioli.