Spinach and ricotta Ravioli with parmesan sauce and truffles

Homemade ravioli filled with spinach and ricotta with a creamy parmesan sauce, sage and black winter truffles from Australia. For a quicker version, you can buy premade ravioli at your nearest Italian deli.

Serves 4



500g Italian flour (tipo 00)

4 egg yolks

4 whole eggs

2 tbsp. olive oil

1-2 tbsp. water



1 shallots

10 g butter

2 dl chicken stock

1 dl milk

1 dl cream

50 g finely ground parmesan

Salt and pepper

Ravioli filling:

200 g spinach

50 g butter

1 nip fineground nutmeg

200 g ricotta

1 egg yolk

Salt and pepper


Wheat flour

1 whole egg

20 g butter

¼ bdt. sage

Parmesan flakes

Slices truffle

Step by step


Put Tipo 00 and a little salt in a food processor. Whisk the egg yolks, whole eggs, olive oil and water together in a bowl and slowly pour into the food processor while it is running. Alternatively, you can knead it all together by hand.

Remove the dough from the food processor when it has come together. Knead it with your hands until smooth, wrap it in cling film and leave it to rest in the fridge for 1 hour.

Parmesan sauce:

Peel and chop the shallot. Sauté in butter in a pan until clear. Add the chicken stock, bring the pan to a boil, and reduce it by half. Add milk and cream and reduce again to 1/3. Remove the pan from the heat and add the parmesan. Blend the sauce and season with salt and pepper.

Warm the sauce in a pan when serving without bringing it to a boil, and blend with a hand blender to froth it up before serving.

Ravioli filling:

Sauté the spinach in butter in a pan until soft. Chop it finely. Put in a bowl together with ricotta and egg yolk, and season with nutmeg, salt and pepper.

Final steps:

Divide the pasta dough into smaller pieces and roll them out thinly (approx. 2 mm) in a pasta machine.

Sprinkle some wheat flour on the table and place a layer of rolled pasta dough on it. Spread a tablespoon of filling around the dough - make sure there is plenty of space between them. Brush with a little beaten egg around the filling, and place another layer of pasta on top. Carefully press the dough down around the filling - preferably with the help of a small round cutter or a shot glass. This will help make the shape of the ravioli nice and uniform.

Brown the butter in a pan and add sage leaves. Remove the pan from the heat.

Cook the ravioli for about 3 minutes in plenty of salted water, drain and garnish with parmesan sauce, sage, parmesan flakes and truffle slices.

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