Spinach Ravioli Recipe With Lemon Butter Sauce

For the pasta:
- ¾ cup (100 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg

For the ravioli filling:
- 1 tablespoon olive oil
- 10 ounces fresh baby spinach
- ¾ cup whole milk strained ricotta cheese
- ½ cup Parmesan cheese, grated
- ¼ teaspoon salt

_For serving: _
- ¼ cup salted butter (or unsalted butter with ¼ teaspoon salt)
- 1 tablespoon fresh lemon juice
- ¼ cup Parmesan cheese, grated (preferably parmigiano reggiano)
- Salt and black pepper, to taste

1. 1

   To make the pasta dough, mix the flour with 1 teaspoon of salt, then turn the flour onto a clean work surface.

2. 2

   Using your knuckles, create a well in the center of the flour, leaving a thin layer along the bottom.

3. 3

   Crack the egg into the well, and using a fork, whisk the egg until frothy, using your other hand to add a little flour into the mixture as you go.

4. 4

   When the egg-flour mixture is thick enough that it is no longer runny, use a bench scraper to cut in the rest of the flour.

5. 5

   Bring the dough together with your hands, and knead until it forms a smooth ball, about 5–10 minutes. The finished dough should very lightly spring back when pressed with your finger but otherwise hold the indent.

6. 6

   Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

7. 7

   Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add fresh spinach and cook, stirring frequently, until spinach is wilted, about 3 minutes. Remove from heat and rest until cool enough to handle.

8. 8

   Press excess liquid from the spinach, then finely chop. In a medium bowl, combine chopped spinach, ricotta, Parmesan, and ¼ teaspoon salt.

9. 9

   When you’re ready to roll out the dough, lightly flour a clean work surface. Using either a tabletop pasta machine, rolling pin, or a stand mixer attachment for making pasta, roll the dough into a single layer until it is thin, but does not rip. If using a roller attachment, mark the halfway point of the finished ribbon of dough with a paring knife; if using a rolling pin, divide the dough into two halves before rolling.

10. 10

    Using a piping bag or teaspoon, portion out the filling across one side of the dough according to the desired size of ravioli: anywhere from 1 inch to 2 inches apart. Aim for a neat teaspoon or so, but avoid overfilling.

11. 11

    Use a fine pastry brush or the tip of a finger to surround each mound of filling with a very thin swipe of water—this is where the second pasta sheet will seal.

12. 12

    Gently drape the second sheet of dough over the matrix of filling, and use your fingers to pat down around each dome. Using a pasta crimper or paring knife, cut into equal squares, or use a small cookie cutter to make rounds. You can make 24 medium-sized ravioli or 48 small ravioli.

13. 13

    In the same skillet, melt ¼ cup butter over medium heat. Remove from heat and stir in lemon juice.

14. 14

    In a large pot of salted boiling water, cook ravioli for 2–3 minutes. Use a slotted spoon to drain the cooked ravioli and transfer it to the butter.

15. 15

    Garnish with Parmesan cheese and finish with a few cracks of black pepper.

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