Homemade Ricotta Spinach Ravioli with Brown Butter

Wash the spinach thoroughly.

Blanch the spinach briefly in boiling water.

Squeeze the spinach well to remove excess water.

Finely chop the squeezed spinach.

Put the chopped spinach into a bowl.

Add the ricotta.

Grate some nutmeg into it.

Season the filling with salt and pepper.

Mix everything well and taste the filling.

Optionally, stir 20 g Parmesan into the filling.

Put the flour on a work surface or in a large bowl.

Form a well in the center.

Crack the eggs into the well.

Add a pinch of salt.

Knead the ingredients from the center outwards to form a smooth pasta dough.

Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

Divide the pasta dough into several portions.

Roll out each portion very thinly on a lightly floured surface or with a pasta machine.

Cut out squares or circles from the dough with a ravioli cutter or a knife.

Place a teaspoon of the ricotta-spinach filling onto the center of one half of the dough.

Lightly moisten the edges of the unfilled dough half with a little water.

Fold the empty dough half over the filled one.

Press the edges firmly together to seal the ravioli.

Use the tines of a fork to press and seal the edges in a step-like pattern.

Bring plenty of salted water to a boil in a large pot.

Carefully place the ravioli into the boiling water.

Cook the ravioli for 2 to 3 minutes if the dough was rolled out thinly.

Expect up to 20 minutes cooking time if the dough is thicker.

Remove the ravioli from the water with a slotted spoon once they rise to the surface and are cooked.

Melt the butter in a small pan over medium heat.

Let the butter brown until it develops a nutty aroma and is lightly golden brown.

Place the cooked ravioli onto plates.

Drizzle the ravioli generously with the brown butter.

Sprinkle the ravioli with freshly grated Parmesan.

Optionally, you can also serve the ravioli with fresh sage butter.