Directions:
- To make the ravioli dough, make a crater with the flour on your tabletop. Add the eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. Then knead the flour and eggs together to form dough. Knead until the dough is thoroughly worked together, approximately 4 to 5 minutes. Reserve until the raviolis are ready to be assembled.
- In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a mixing bowl, combine chopped spinach, ricotta, egg, heavy cream, and 4 tablespoons Parmigiano Reggiano. Season with the nutmeg, remaining salt, and black pepper.
- To make the sauce, melt the butter in a saucepot. Simmer the nutmeg and sage in the butter for 1 minute. Reserve until the raviolis are cooked.
- To assemble the raviolis, cut the dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. Place 1 spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Continue to place spoonfuls of filling along the dough 1-inch from each other.
- Place 1 of the other pieces of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a plate lightly dusted with flour. Do not stack the raviolis, because they will stick together.
- When you are ready to cook the raviolis, add them to boiling water. When the raviolis float, about 2 to 3 minutes, they are finished cooking. Serve each portion with the sage butter and sprinkle 1 tablespoon of grated Parmigiano-Reggiano over each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 989.68 Kcal (4144 kJ) | ||
| Calories from fat | 461.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.23g | 79% | |
|---|---|---|---|
| Cholesterol | 346.96mg | 116% | |
| Sodium | 2104.08mg | 88% | |
| Potassium | 964.54mg | 21% | |
| Total Carbs | 92.32g | 31% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 39.36g | 79% | |
| Vitamin C | 32mg | 53% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.7mg | 32% | |
| Calcium | 415.9mg | 42% | |
| Amount Per 100 g | |||
| Calories | 221.35 Kcal (927 kJ) | ||
| Calories from fat | 103.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.46g | 79% | |
|---|---|---|---|
| Cholesterol | 77.6mg | 116% | |
| Sodium | 470.6mg | 88% | |
| Potassium | 215.73mg | 21% | |
| Total Carbs | 20.65g | 31% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.3g | 23% | |
| Protein | 8.8g | 79% | |
| Vitamin C | 7.2mg | 53% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.3mg | 32% | |
| Calcium | 93mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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