Indulge in the delightful flavors of this Ravioli di Magro con Burro e Salvia e Parmigiano Recipe. This dish brings together delicate ravioli filled with a savory mixture of ricotta and spinach, all enveloped in a luscious butter and sage sauce. It’s a wonderful choice for a special dinner or a comforting weekend meal.
Imagine the aroma of sage wafting through your kitchen as you prepare this classic Italian dish. The combination of tender pasta with the rich, nutty flavor of Parmesan creates a harmony that will tantalize your taste buds and leave you wanting more.
This recipe is not just about filling and sauce; it’s about creating a memorable dining experience that celebrates the simplicity and quality of Italian ingredients. Perfect for impressing guests or treating yourself to a gourmet meal at home.
A Classic Italian Ravioli Dish
Ravioli di Magro is a delightful representation of traditional Italian cuisine, offering a blend of flavors that captivate the palate. These handmade ravioli are filled with creamy ricotta and fresh spinach, resulting in a dish that is both comforting and satisfying.
The preparation method highlights the rustic charm of Italian cooking, where handmade pasta meets simple yet flavorful ingredients. Tossed in a fragrant butter and sage sauce, the dish is elevated further with a generous dusting of freshly grated Parmesan cheese, creating a rich and inviting experience.
Ingredients That Shine
The success of this dish lies in the quality of its ingredients. Each component plays a vital role in achieving the desired flavor profile. The ravioli dough, made from just flour and eggs, provides the perfect canvas for the filling.
Inside, the combination of ricotta and wilted spinach creates a creamy texture that complements the nutty Parmesan. The unsalted butter and fresh sage add a fragrant herbaceous note, transforming the dish into a flavorful masterpiece. Each bite offers a delightful contrast of creamy and herbal elements.
Crafting the Perfect Ravioli
Making ravioli from scratch might seem daunting, but the process is rewarding. Begin by preparing the pasta dough, allowing it to rest before rolling it out into thin sheets. This step is crucial for achieving tender ravioli that cook evenly.
As you fill the pasta, it’s important to avoid air pockets to ensure the ravioli maintain their shape during cooking. Once the ravioli are sealed, they are ready to be cooked in boiling salted water. The sight of them floating to the surface is a sign that they are perfectly cooked and ready to be tossed in the buttery sage sauce.
The Fragrant Butter and Sage Sauce
The sauce is simple yet essential, enhancing the ravioli’s flavors without overpowering them. Melt the butter in a skillet over medium heat and add fresh sage leaves. Cook until the sage becomes fragrant and slightly crispy, infusing the butter with its delightful aroma.
Once the ravioli are drained, gently toss them in the skillet to coat each piece with the rich sauce. This step not only adds flavor but also gives the dish a beautiful gloss, making it visually appealing when plated.
Serving Suggestions
Presentation is key when serving Ravioli di Magro. Arrange the ravioli artfully on a white plate to create a striking contrast with the rich butter sauce. Garnish with crispy sage leaves and a generous sprinkle of freshly grated Parmesan for an attractive finish.
To complement the meal, consider serving a glass of chilled white wine alongside the dish. The acidity of the wine can enhance the flavors of the pasta, creating a well-rounded dining experience. A small bowl of extra Parmesan on the side invites guests to customize their plates as they desire.
Creating a Memorable Dining Experience
This dish is not just about food; it’s about crafting a dining experience that brings people together. The act of sharing a beautifully plated dish of Ravioli di Magro con Burro e Salvia e Parmigiano enhances the enjoyment of the meal.
Whether it’s a special occasion or a cozy dinner at home, this recipe encourages a celebration of flavors and the joy of cooking. The simple yet sophisticated nature of the dish makes it a great choice for impressing guests or indulging in a comforting meal with loved ones.
A Classic Italian Ravioli Dish
This Ravioli di Magro is a sumptuous meal featuring handmade ravioli filled with creamy ricotta and fresh spinach, tossed in a fragrant butter and sage sauce. The addition of freshly grated Parmesan adds an irresistible depth of flavor, making each bite a delightful experience.
The taste of this dish is a beautiful balance of creamy, nutty, and herbal elements, perfectly complemented by the rich texture of the pasta. Serve it with a sprinkle of extra Parmesan for an added touch of indulgence.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped and wilted
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Make the Pasta Dough: In a bowl, combine flour and eggs. Knead until smooth, wrap in plastic, and let rest for 30 minutes.
- Prepare the Filling: In a bowl, mix ricotta, wilted spinach, salt, and pepper until well combined.
- Roll Out the Dough: Divide the dough into quarters, rolling each piece to about 1/16 inch thick. Cut into squares or circles.
- Fill the Ravioli: Place a small amount of filling on half of each dough piece, fold over, and seal with water. Ensure there are no air pockets.
- Cook the Ravioli: Boil a pot of salted water, add ravioli, and cook for 3-4 minutes or until they float. Drain carefully.
- Make the Sauce: In a skillet, melt butter over medium heat. Add sage and cook until fragrant and slightly browned.
- Toss the Ravioli: Add the drained ravioli to the skillet, gently tossing with the butter and sage. Serve hot, topped with grated Parmesan.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 portions
- Calories: 350kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 30g
