Prepare the dough (even several hours / days in advance, it freezes very well). Put the flour in a salad bowl, form a well in the center, salt and add the eggs. Using a fork, from the center, gradually add the eggs to the flour. At first the dough will be lumpy it’s normal. To mix the ingredients, you can also use the tank of a robot with the flat hook or a mixer. Then work the dough with your hands for at least 5 minutes (see more) on a floured surface, folding it several times until it becomes smooth, supple and homogeneous.
Cover with foil and let cool for an hour.
Prepare the stuffing (even 3-4 hours in advance). Rinse the spinach, wipe and cook in a saucepan (nothing) for 5 minutes. Drain and chop with a knife. Mix the ricotta with a pinch of salt, pepper and nutmeg, add the spinach then the egg yolk and mix. Finally incorporate the parmesan (it will give flavor and dry a little stuffing).
Put in a container and cover with film or pour it all into a socket bag (no socket) closed, it is ideal.
Take a third of the dough, flatten it with the hands, flour it and pass it to the rolling mill starting from the thickest. Fold the dough and pass it in the next thickness and so on (flouring from time to time) until the thinnest thickness. Cut the rectangle in half. On the first, put dumplings stuffing (with the pastry bag that goes very fast) the size of a large walnut and distance of at least 3 cm. Place on top of the other piece of dough. Seal on the edges of the stuffing so as not to incorporate air, plus seal the entire surface. Cut into ravioli. Arrange them next to each other (not stacked 😉 on a floured plan.
Do the same with the rest of the dough and stuffing.
Ravioli, well floured, keep well about an hour (no more otherwise the stuffing will moisten the dough).
Bring the water to a boil in a large saucepan and season with salt. <span title=”Faire fondre le beurre à feu doux et ajouter la sauge.
Melt the butter over low heat and add the sage.
Dip the ravioli in the water and cook for about 3 minutes (taste the dough, according to personal taste). Drain them gradually with a slotted spoon and pour them (in two or three times, in small quantities) into the sage butter in the still hot pan with a little cooking water. Mix.
Serve immediately hot with grated parmesan
Enjoy your meal
Ingredients
Directions
Prepare the dough (even several hours / days in advance, it freezes very well). Put the flour in a salad bowl, form a well in the center, salt and add the eggs. Using a fork, from the center, gradually add the eggs to the flour. At first the dough will be lumpy it’s normal. To mix the ingredients, you can also use the tank of a robot with the flat hook or a mixer. Then work the dough with your hands for at least 5 minutes (see more) on a floured surface, folding it several times until it becomes smooth, supple and homogeneous.
Cover with foil and let cool for an hour.
Prepare the stuffing (even 3-4 hours in advance). Rinse the spinach, wipe and cook in a saucepan (nothing) for 5 minutes. Drain and chop with a knife. Mix the ricotta with a pinch of salt, pepper and nutmeg, add the spinach then the egg yolk and mix. Finally incorporate the parmesan (it will give flavor and dry a little stuffing).
Put in a container and cover with film or pour it all into a socket bag (no socket) closed, it is ideal.
Take a third of the dough, flatten it with the hands, flour it and pass it to the rolling mill starting from the thickest. Fold the dough and pass it in the next thickness and so on (flouring from time to time) until the thinnest thickness. Cut the rectangle in half. On the first, put dumplings stuffing (with the pastry bag that goes very fast) the size of a large walnut and distance of at least 3 cm. Place on top of the other piece of dough. Seal on the edges of the stuffing so as not to incorporate air, plus seal the entire surface. Cut into ravioli. Arrange them next to each other (not stacked 😉 on a floured plan.
Do the same with the rest of the dough and stuffing.
Ravioli, well floured, keep well about an hour (no more otherwise the stuffing will moisten the dough).
Bring the water to a boil in a large saucepan and season with salt. <span title=”Faire fondre le beurre à feu doux et ajouter la sauge.
Melt the butter over low heat and add the sage.
Dip the ravioli in the water and cook for about 3 minutes (taste the dough, according to personal taste). Drain them gradually with a slotted spoon and pour them (in two or three times, in small quantities) into the sage butter in the still hot pan with a little cooking water. Mix.
Serve immediately hot with grated parmesan
Enjoy your meal
English 
French 