During my last trip to Tuscany, I had the pleasure of meeting a lovely Italian woman who generously shared her family recipe for homemade ravioli. She explained that authentic Italian ravioli are all about simple, high-quality ingredients and freshly made pasta. Using Italian Tipo 00 flour and Semola di Grano Duro makes all the difference, giving the pasta its delicate texture and wonderful bite.

This recipe is inspired by that unforgettable culinary experience in Tuscany and brings authentic Italian flavours straight to your kitchen.

Instructions

Prepare the dough by kneading the eggs with both flours until smooth and elastic. Cover and let it rest for about 30 minutes.

Heat butter in a frying pan and cook the spinach in batches until wilted. Add finely chopped garlic, nutmeg, salt and pepper, then cook for another minute. Cool completely before mixing with the ricotta.

Roll the dough into very thin sheets (about 1–2 mm thick). Cut into 5 cm wide strips. Spoon small portions of filling onto one strip, leaving 3–4 cm between each. Lightly brush around the filling with water, cover with another strip of pasta and press firmly around each mound to remove any trapped air. Cut into squares using a pasta cutter and seal the edges with a fork or a ravioli mould.

Cook the ravioli in plenty of salted boiling water for 3–4 minutes until they float.

Meanwhile, melt the clarified butter with the sage leaves over low heat until fragrant.

Serve immediately with the sage butter and plenty of freshly grated Parmesan.

Thermomix (English)

Dough

Add eggs, Tipo 00 flour and semolina to the mixing bowl.

Knead – 2 min / Dough mode

Let the dough rest for 30 minutes.

Filling

  • Garlic – 3 sec / speed 7
  • Add butter – 2 min / 120°C / speed 1
  • Add spinach – 5 min / 120°C / speed 1
  • Add nutmeg, salt and pepper.
  • Cool completely.
  • Add ricotta and mix 20 sec / speed 3.

Shape and cook the ravioli following the traditional method.

Sage Butter

Add clarified butter and sage leaves.

5 min / 120°C / speed 1

Serve immediately over the cooked ravioli with grated Parmesan.

Enjoy