fresh ricotta ravioli with fig butter sauce

For me, always homemade in everything is better. It is fresher, tastier, cleaner and healthier.

And I always wanted to try fresh pasta, but I was intimated to do so. I always thought it was going to be a long messy process.

I bought even the pasta machine but never have the courage and time to finally open it and try it out.

Until I went to a pasta workshop and wow!

I was amazed about a lot of things:

first it so easy to do

second the ingredients are so simple

and third and most importantly, it is absolutely delicious. It is nothing like the store bought one.

this made me excited to try some of my own at home.

This recipe is made with homemade ravioli stuffed with a very simple cheese stuffing. Tossed in a very delicious buttery sauce and I paired this recipe with some fresh figs.

Uhhh! The colors of this recipe are amazing and what is even amazing the feedback I got for these ones.

“it is the best ravioli that I ever tasted” and this come from my husband that for him pasta is his favorite food and there is no pasta restaurant in town that he didn’t try yet. So, I can proudly assure you it is a delicious.

Even if you still intimidate to do the ravioli yourself at home, you can find a good ravioli brand in the grocery store and prepare them with this buttery fig sauce ad a first step before doing everything at home from the first time.

If you need any recommendations for a good pasta machine brand with a good price. Or any recommendations where to find the best ingredients for the pasta dough and fillings and also for store-bought good quality ravioli, drop me a comment down or a DM on Instagram and I will be glade to help you.

for the pasta dough recipe check this link out

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fresh ricotta ravioli with fig butter sauce

This recipe is made with homemade ravioli stuffed with a
very simple cheese stuffing. Tossed in a very delicious buttery sauce and I
paired this recipe with some fresh figs. it is tasty full of flavors and colors and very easy to assemble.

Servings 4 serving

Equipment

• pasta maker: https://www.tavolashop.com/ae/marcato-atlas-150-pasta-machine.html
• ravioli tablet: https://www.tavolashop.com/ae/marcato-ravioli-tablets.html

Ingredients

Homemade ravioli stuffed with ricotta cheese and spinach filling: *

• 150 g ricotta cheese drained from any excess liquid
• 50 g Parmesan cheese freshly grated
• 150 g Frozen spinach boiled for 2 minutes and drained well (should be 150g after you cook and drain) *
• ½ tsp salt; ¼ tsp nutmeg
• Pasta dough (check the recipe link in the article above)

For the sauce:

• 2 tbsp butter grass-fed
• 1 tbsp olive oil
• 2 fresh figs sliced
• ½ cup fresh basil cut into ribbons
• 1 tbsp dry oregano
• ¼ tsp freshly ground nutmeg; ½ tsp freshly ground black pepper; ½ tsp salt
• 4 tbsp pine nuts
• 2 clove garlic, minced

Instructions

Homemade ravioli stuffed with ricotta cheese and spinach filling:

• Prepare the pasta dough as per instructions and roll it out in the pasta machine into sheets like lasagna sheets on the middle thickness into your machine.
• Mix the ricotta cheese, Parmesan, spinach, salt, nutmeg and mix all together very well until smooth. Put it in a pipping bag and set in the fridge until we prepare the do.
• Heavily flour the ravioli mold, lay one sheet of pasta in the mold. Press it very gently with your hands so you see where are the holes where you need to put your filling.
• And fill each whole with almost 1 tbsp of the filling. In the pipping bag the process is much easier but you can totally use a normal tablespoon without the bag. Lay the second sheet on top and run the rolling pin over to seal all the edges very well. Turn the mold over and snap it on the counter to release the ravioli easily. Lay the ravioli in a baking sheet or tray covered with a damped towel until you finish all the ravioli filling and dough.
• At this point you can freeze some if the ravioli for later and continue with the desired quantity with the recipe.

For the sauce:

• In a skillet on medium low heat, place the butter with the basil, oregano, salt, nutmeg, black pepper, minced garlic and pine nuts and stir gently until the nutmeg and basil are toasted and golden. Add the fig slices and saute on each side gently for 30 sec so they don’t break down completely.
• To continue with the recipe: bring a large pot of salted water to boil. Boil the ravioli for 1-2 minutes or until they float. Remove the ravioli from water and gently stir into the butter sauce and gently mix.
• Divide the ravioli among plates and top with some Parmesan, serve and enjoy!

Notes

This recipe is always better served fresh after cooking, you can prepare the fresh ravioli before time and store in fridge for 3 days maximum or in the freezer up to 3 months.
If you are not ready yet to start with your homemade pasta you can find in stores readymade ravioli stuffed with same stuffing and cook according to the package and continue with sauce as per the instructions above.
You can use fresh spinach, wash well drain and cook until wilted and you can use frozen as I do .

Author: annacookingconcept