Cucina Italiana: Homemade Ravioli

Dinner, Main, Pasta | June 30, 2013 | By

We love pasta. It can be quick and easy for last-minute meals (always keep a jar of pesto available) as well as comfortingly delicious — lasagne, anyone?

I’ve cooked dried pasta in many shapes and forms, bought fresh pasta with tasty fillings, but have not really experimented making pasta at home. Until now. Tried a flour and water only recipe a while back and while it was time-consuming it was satisfying beyond belief. And making it induced enough confidence to attempt a filled pasta.

The cookbook cupboard has a large selection of Italian cookbooks (as does the coffee table and the kitchen counter… ) but the base for this particular recipe came from La Cucina Italiana’s webpage (a magazine I’d love to subscribe to one day!). It was the winner mainly because it contained spinach and that’s what was in the fridge. The herb garden also yields loads of sage.

Mise en place ravioli filling


Ingredients for the filling.

homemade pasta


First time we used our $5 garage sale pasta maker! 

making ravioli


Filling goes on the sheets, working fairly quickly so as not to dry them out.

cutting ravioli


Don’t have the fancy ravioli cutter, but the pizza wheel worked, sort of…

homemade ravioli with spinach and sage


Finished plate. It was heavenly! Apart from the satisfaction of totally homemade pasta, this was melt-in-your-mouth delicious.

Spinach Ravioli with Sage

Full recipe from:  spinach and parsley ravioli with parmigiano-reggiano and sage


  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup durum flour 

(I didn’t have durum flour, so used 1 3/4 cups unbleached all-purpose flour)

  • 1/8 teaspoon fine sea salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon extra-virgin olive oil



  • 1/2 pound spinach, tough stems discarded, leaves cut into ½-inch-thick ribbons (I just chopped it!)
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 tablespoon finely chopped sage plus small whole leaves for garnish
  • 1 garlic clove, gently smashed and peeled
  • 2/3 cup finely chopped fresh parsley
  • 1/4 cup finely grated Parmigiano-Reggiano cheese plus more for sprinkling (used Grane Padano)



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