Spinach Ravioli With Ricotta, Brown Butter, and Caviar

METHOD

1. Step 1: Make the spinach purée

   • 90–115 g fresh spinach
   • Salt (for blanching water)

   Bring a small pot of water to a boil. Blanch the spinach for about 30 seconds, then transfer immediately to ice water. Drain well, squeeze dry and purée until smooth.

2. Step 2: Make the pasta dough

   • 200 g all-purpose flour, plus extra for rolling
   • 2 large eggs + 1 yolk
   • Spinach purée (from step 1)
   • Pinch of salt
   • 5 ml olive oil

   On a clean work surface (or in a bowl), mound the flour and make a well in the center. Add eggs, spinach purée, salt, and olive oil. Using a fork, gradually incorporate the flour into the eggs, then knead by hand until smooth and elastic, about 10 minutes. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.

3. Step 3: Prepare the filling

   • 1 tub whole-milk ricotta (250 g)
   • 1 to 2 ripe tomatoes, seeded and finely chopped
   • 1 small garlic clove, finely grated
   • 5 to 6 basil leaves, finely chopped
   • Salt and black pepper
   • Finely grated lemon zest (optional)

   In a bowl, combine ricotta, chopped tomatoes, garlic, and basil. Season with salt, pepper, and lemon zest, if using. Mix gently until creamy but not loose. Refrigerate until ready to use.

4. Step 4: Roll out the dough and form ravioli

   • Pasta dough (from step 2)
   • Ricotta filling (from step 3)
   • Flour for dusting

   Divide the dough into two pieces. Roll each piece into a very thin sheet using a pasta machine or rolling pin. Spoon small mounds of filling onto one sheet, spacing evenly. Lay the second sheet on top, pressing gently around the filling to seal and remove air. Cut into square ravioli and place on a floured surface.

5. Step 5: Make the brown butter sauce

   • 70 g unsalted butter
   • 2 garlic cloves, lightly crushed
   • 1 small sprig rosemary

   While a large pot of well-salted water comes to a boil, melt the butter in a wide skillet over medium heat. Add garlic and rosemary. Cook until the butter turns golden brown and smells nutty, 2 to 3 minutes. Remove from heat before the garlic browns.

6. Step 6: Cook the ravioli

   • Ravioli (from step 4)
   • Salt (for the cooking water)

   Bring the large pot of well-salted water to a boil. Cook ravioli until they float and are tender, 2 to 3 minutes. Transfer directly to the brown butter using a slotted spoon.

7. Step 7: Finish and serve

   • Brown butter sauce with garlic and rosemary (from step 5)
   • Ravioli (from step 6)
   • 1 to 2 teaspoons caviar or fish roe
   • Finely grated Parmigiano-Reggiano or Grana Padano
   • Freshly ground black pepper

   Toss the ravioli gently in the brown butter. Divide among warm bowls. Top each portion with a small spoonful of caviar or fish roe, grated cheese, and freshly ground black pepper. Serve immediately.