This spinach ravioli with browned butter cream sauce is filled with delicious things! You can’t go wrong!
I know, I know. It’s another pasta recipe. SORRY NOT SORRY.
My friends Kelsey and Molly came over last weekend because Kelsey told me she wanted to learn how to make fresh pasta (and borrow my roller). Since Kelsey was thinking about it, it made ME think about it too! I hadn’t made pasta in soooo long, probably since the Fresh Pasta recipe was put up here on the blog. There is truly nothing like it. My favorite part about this recipe (and the pasta that we made last weekend) was how yellow the dough was because of the local eggs! The yolks are so pigmented and it makes for gorgeous noodles!
We got really ambitious and accidentally bought like 3 types of salad during the course of a week thinking “we’ll make a salad,” and we made zero salads… so I decided to use up some spinach for this pasta journey! I’ve made spinach pasta before…as a matter of fact, it was here. But I’ve learned some things since then, and I think it led to a better result!
Here’s the deal. Each of the two filling instructions will fill half of the pasta recipe (about 24 raviolis). Feel free to double either one to make all the fillings the same. I’m including both as if it were cool, but really it’s because I’m bad at planning. Filling 1: Roasted garlic, sage and lemon. Filling 2: sweet potato.
Local Spotlight: Gorgeous eggs, as I mentioned previously. I also am growing the lemon thyme currently in the backyard!
This recipe is another labor of love, but it’s worth it!
Spinach Ravioli with Browned Butter Cream Sauce (Two Fillings!) [V]
- 3 oz baby spinach about 2 packed cups
- 1 t. olive oil
- 3 eggs
- 2 C. flour
- 2 T. olive oil
- 1 t. sea salt
- 1 head of garlic
- 2/3 C. ricotta cheese
- 1/4 t. sea salt
- 1/8 t. black pepper
- 1/2 t. sage
- 1/4 t. onion powder
- 1/4 t. garlic powder
- 1 T. lemon juice
- 1 medium sweet potato
- 1/3 C. ricotta cheese
- 1 t. lemon thyme
- 1/8 t. sea salt
- 1/4 t. pepper
- 1/4 t. onion powder
- 4 T. butter
- 2 T. flour
- 3/4 C. milk
- 1/2 t. sea salt
- 1/8 t. onion powder
- 1/8 t. garlic powder
- 1/8 t. white pepper
- 1/2 t. sage
- 1/4 C. shredded Parmesan cheese
Preheat the oven to 375.
Cut the very tops off of the garlic heads to leave each clove exposed on the top. Pour 1 T. olive oil on each and wrap in foil.
Roast garlic for 35-45 minutes. (Should be done by the time it's time to make the filling)
Chop spinach very finely.
Wilt spinach in a dry pan on medium heat.
When spinach is cool, squeeze out as much moisture as you can.
Combine spinach, eggs, flour, 1 T. Olive oil and 1 t. salt in a stand mixer with a bread hook or on the table.
When it starts to come together, turn out onto a floured surface and knead by hand for 5-7 minutes, until smooth. Roll into a ball.
Lightly flour, wrap in plastic wrap and let the ball rest on the counter for 30 minutes.
While the dough is resting, combine all filling ingredients together. Scoop into a piping bag or zipper bag with the end cut off.
Cut the ball of dough into equal, manageable sections. Roll out according to pasta roller instructions to the second or third to last thickness available.
Line ravioli mold with rolled dough.
Fill ravioli mold with filling in the piping bag.
Lay another dough sheet on the top of the ravioli mold and seal the ravioli off.
FREEZE: Freeze separately before putting them into a bag together. To cook from frozen, add one or two minutes to overall cooking time.
COOK: You can cook immediately, in low boiling water for 2-4 minutes.
The ravioli will float to the top when the dough is cooked!
Browned Butter Cream Sauce:
Brown butter in a small saucepan.on medium heat.
Turn down heat to low. Whisk in flour and milk.
Add in other seasonings to taste.
Pour over ravioli.