Ravioli is very simple, it’s basically stuffed pasta. Everything used in the cooking class will be needed to do it. Alternatively, if you have a pasta machine that can roll out for you the dough, that can make your job easier. There are different types of ravioli, with different types of stuffing. The most popular one is made with ricotta and spinach (stuffing), and it’s cooked with butter and sage. On top, you should always sprinkle some Parmigiano Reggiano.
Ravioli Ricotta and Spinach
The recipe is made for one person – please calculate the dosage depending on how many people you are cooking for.
Ravioli Dough: 1 egg + 100 gr flour
2 tsp of boiled spinach
2 tsp of ricotta cheese
1 tsp of grated Parmigiano
1/2 tsp nutmeg (facultative)
1/4 tsp of salt
Fresh ravioli should be cooked in salted boiling water for about 3 minutes. Take them out, and in another deep pan or deep dish like a wok, melt the butter with some fresh sage, and mix in this the freshly cooked ravioli. Mix it well for a minute on the lowest heat possible, so the pasta can soak up the taste of the butter and sage. Serve with grated Parmigiano on top.