Ravioli in Creamy Spinach & Tomato Sauce
Handmade ricotta & spinach ravioli tossed in a velvety cream emulsion with sweet blistered cherry tomatoes, wilted baby spinach, and aged Parmigiano.
Everything You Need
Fresh handmade ravioli, cherry tomatoes, baby spinach, heavy cream, garlic, butter, and Parmigiano Reggiano.
Piping Filling onto Rolled Sfoglia
Pipe generous mounds of filling onto the thin rolled pasta sheet with a pastry bag to form 200g of fresh ravioli (approx. 10–12 pieces). To prepare the filling beforehand: mix thoroughly squeezed wilted spinach with drained ricotta, raw egg yolk, Parmigiano Reggiano, nutmeg, salt, and pepper. Remember that the filling is completely customizable — feel free to swap in wild mushrooms, roasted squash, or braised meat!
Keep the Dough Edges Clean
Using a piping bag keeps the pasta borders pristine. If filling smears onto the sealing area, the sheets will fail to fuse and will leak in boiling water.
Sealing, Pressing Out Air & Brass Wheel Cutting
Drape the second pasta sheet over the mounds. Firmly press with your fingertips around each dome to expel all air. Use a ring mold to press the base, then trim into neat squares with a fluted brass wheel.
Zero Pockets for Perfect Boil
Air trapped inside will inflate like a balloon in simmering water and burst. Work slowly from the inside dome towards the outer edge.
Sautéing Cherry Tomatoes, Garlic & Baby Spinach
In a wide skillet, melt 25g butter with 1 tbsp extra virgin olive oil and 1 clove crushed garlic over medium heat. Add 150g halved cherry tomatoes and sauté for 2 minutes until blistered, then toss in 60g fresh baby spinach leaves until gently wilted.
Blistering Cherry Tomatoes
Placing tomatoes cut-side down caramelizes their natural sugars in the butter, creating sweet pockets that contrast the savory filling.
Silky Cream Emulsion & Adding Boiled Ravioli
Pour in 100ml heavy cream and let it bubble gently for 1 minute into a rich, creamy emulsion with the tomato juices. Meanwhile, boil 200g fresh ravioli (10–12 pcs) in salted water for 3 minutes until they float, then gently lift them straight into the sauce with a slotted skimmer.
Never Use a Colander
Dumping stuffed pasta into a colander will crush and split delicate ravioli under their own weight. Always transfer gently with a perforated spider skimmer.
Mantecatura — Glazing Ravioli in Pan
Gently swirl and toss the skillet (salto della pasta) or fold with a soft silicone spatula over low heat. Let the ravioli simmer for 45 seconds so the starchy pasta surface glazes with the luscious pink-gold cream sauce.
Low Heat Glazing
Never boil vigorously during mantecatura. Low heat preserves the glossy cream emulsion without splitting the butter fats.
Plating Ravioli, Burst Tomatoes & Spinach
Arrange the glazed ravioli flat onto a wide ceramic plate. Generously spoon the velvety sauce over each pocket, nestling the burst sweet tomatoes and emerald spinach leaves on top.
Warm Plates for Cream Sauces
Warm plates keep cream and butter emulsions fluid and luscious down to the very last bite.
Parmigiano Shower, Fresh Pepper & Final Serve
Finish with a snowdrift of 30g freshly grated 24-month Parmigiano Reggiano and 1 pinch freshly cracked black pepper. Serve steaming hot and experience the authentic magic of Italian handmade stuffed pasta!
Nutty Umami Balance
Aged Parmigiano Reggiano provides the essential savory counterpoint to the natural sweetness of cooked cherry tomatoes and rich cream.
