Italian Ravioli is a stuffed pasta dish. The dish is widely adored; it includes square or round pockets of fresh pasta that fill various ingredients, ranging from cheese to meat, vegetables, or a combination of these. Ravioli is usually served with a sauce that goes well with the filling; for example, a rich tomato sauce, butter, sage, or creamy Alfredo sauce. A simple mixture of flour, eggs, and sometimes water or olive oil forms a dough for ravioli. Small mounds of filling are laid regularly on the pasta dough rolled out into thin sheets. Folding over the filling and sealing the pasta sheets by pressing the edges together creates the characteristic pockets. The ravioli edges are usually crimped using a fork or pinched together by hand to ensure they are correctly closed. Ravioli fillings vary greatly, depending on regional and seasonal preferences. Fillings may include ricotta cheese mixed with spinach or mushrooms, herbs, etc. Northern Italian ravioli is stuffed with rich meats - beef, pork, or veal - mostly served with a light broth or sauce. Some varieties of ravioli are even filled with sweet ingredients, like pumpkin or chocolate, offering an interesting culinary twist to the more traditional savoury version of the dish. Ravioli are boiled in salted water and float to the surface in a few minutes. Then they can be served with a sauce of choice, from simple olive oil drizzle with Parmesan or hearty meat sauce.

• 1 cup wheat flour
• 1 cup semolina
• 1 cup parmesan
• 4 eggs
• Salt
• Pepper
• 70 gms unsalted butter
• 300 gms ricotta cheese
• Nutmeg
• 400 gms spinach
• 4-5 sage leaves

• Start the recipe of Italian ravioli by washing the spinach and then rinsing it very well.
• Put it in a pan of water and bring to a boil, and cook for about 10 minutes or until softened.
• Squeeze out the liquid from the spinach and flatten it out. You may chop it finely using scissors or a knife.
• Put the ricotta in a sieve to let excess moisture drain off. In a bowl, mix the spinach and ricotta.
• Add the egg, grated parmesan, nutmeg, salt and pepper. Mix until well incorporated.
• Pour into a piping bag or set aside in the fridge.
• Place the flour and semolina on a clean work surface. Gently mix them. Mound the flour in the centre of a wooden or other floured surface, crack the eggs into the well, and work the flour gradually into the eggs with your fingers so that they are combined and the mixture starts to crumble in your hands.
• Knead for at least 10 minutes, pressing and folding, adding more flour to the surface as it sticks. When the dough has become smooth and elastic, form it into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
• Take a piece of dough the size of a tennis ball and gently flatten it.
• Set the pasta machine to the widest and press the dough through. Fold it in half, fold it half again, and run it through the machine 2-3 times, adding semolina if it sticks. Once the dough has come together, use the knob to thin it out to the width you want. Roll until you get the sheet to your desired thickness.
• Lay the pasta sheet onto a lightly floured surface.
• Pipe or spoon small amounts of the ricotta-spinach filling onto the sheet, leaving space between each mound. Fold the sheet over the filling or lay another on top, pressing around each mound to remove air and seal the edges.
• Bring a big pot of salted water to boil.
• Put the ravioli into the water and cook until they float to the top, about 3-4 minutes. Take them out on a serving plate.
• Melt butter in a pan over medium heat. Add the leaves of sage and let the sage infuse the butter for 1 to 2 minutes. Pour the sage butter over cooked ravioli, add some more parmesan, and present immediately.
• Enjoy the classic recipe of Italian ravioli laced with rich flavours and creamy filling, all with the buttery sage sauce helping it along. Here is a classic homemade Italian ravioli to serve with a taste of traditional Italian as pure homemade meal preparation.