Ravioli with Ricotta and Spinach
“Delicate pasta pockets filled with a creamy ricotta and spinach mixture, served with a light sauce.”
Ravioli
Ricotta Cheese
Spinach
Parmesan Cheese
Butter
RicottaWhere it comes from
Ravioli with ricotta and spinach is an Italian classic that embodies the country's rich tradition of pasta-making. This dish combines delicate pasta pockets with a creamy filling, showcasing the fresh flavors of ricotta and the earthiness of spinach. Interestingly, ravioli is believed to date back to the Middle Ages, evolving into a beloved dish in Italian households around the world.
On the Palate
Ingredients
Serves 4
How it's made
3 steps · Show ↓10 min active
How it's made
3 steps · Show ↓- 13 min
Bring a large pot of well-salted water to a vigorous boil. The water should taste like the Mediterranean. Gently drop the ravioli in, stirring occasionally to prevent sticking.
Watch outDon't let the ravioli burst — remove them as soon as they float to the top.
- 25 min
In a pan over medium heat, melt butter until it starts to foam and turns a golden brown, releasing a nutty aroma. Add the cooked ravioli, tossing gently to coat them evenly in the butter.
- 32 min
Sprinkle freshly grated Parmesan cheese over the ravioli while still in the pan, allowing it to melt slightly. Add a handful of fresh spinach, stirring until just wilted and vibrant green.
