Spinach Raviolo With Egg Yolks & Sage Butter

Spinach Raviolo With Egg Yolks & Sage Butter
If you follow Linda and I, you know I love to make homemade pastas. Making ravioli is a little work, but making one Raviolo  is less… Adding an egg is an easy way to enhance any sauce. If you don’t want to make your own pasta you can always use a large won-ton wrapper.

Spinach Raviolo With Egg Yolks & Sage Butter
How to make the Pasta Made With Love
1 lg container Ricotta cheese
1/2 cup Pecorino cheese
1/2 package frozen spinach thawed and drained
1 tsp salt
1/2 tsp red pepper flakes
1 tsp garlic powder
1 whole egg
4 egg yokes
1 clove garlic minced
1/4 cup sage cut julienne
2/3 stick butter
1 Tbs olive oil

In a saute pan add the spinach and 2 Tbs of the butter. Saute the spinach for about 8 minutes on low so that it is no longer raw but most of the moisture has been cooked out. In a bowl mix the ricotta cheese, Pecorino cheese, cooked spinach, salt, pepper flakes, garlic powder and 1 whole egg. Set aside.

Separate the yolk from the whites and place the yolks in four separate small bowls (save the whites for an omelet for the following morning)

Once you roll the pasta through the machine to the right thinness, cut the pasta into large rectangles (2 1/2″ x 5″). (Place the remaining pasta that you don”t use in plastic wrap and keep it in the refrigerator for 2-3 days. Great for a lasagna).Place 1/4 cup amount (sometimes a little more) on the center of each rectangle, making sure to leave 1/2 inch open on all four sides of the pasta. Make a well in the center of the mixture and add a single yoke. Wet the edges of the pasta and place another rectangle on top. Crimp the edges with a fork to seal and repeat process three more times. In a large pot filled 3/4 of the way with salted water bring the water to a rolling boil. While you are waiting for the water to boil, melt the remaining butter and olive oil in a saute pan over medium to medium low heat. Add the garlic and sage and cook until the flavors are infused in the butter. When the water begins to boil gently place the Raviolo into the pot. Boil for about 2 to 3 minutes. Carefully remove from the water and place directly into the sage butter.

Toss in the sage butter and serve. When you cut into the Raviolo the yolk will infuse with the sauce enhancing the lusciousness of the dish! Delicious!!
Spinach Raviolo With Egg Yolks & Sage Butter 1



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7 thoughts on “Spinach Raviolo With Egg Yolks & Sage Butter

  1. That looks DIVINE! I just got the pasta maker attachments for my Kitchen Aid, and ravioli is at the top of the list. Anything with a beautiful oozy egg yolk goes to the top of my list. Yum!


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