Spinach and Goat Cheese Ravioli

Ingredients

• Fresh spinach (4 cups, packed)
• Goat cheese (1 cup, crumbled)
• Parmesan cheese (1/2 cup, grated)
• Garlic (2 cloves, minced)
• Egg (1, beaten (for filling) + 1 (for egg wash))
• All-purpose flour (2 cups (plus extra for dusting))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Water (as needed)
• Butter (1/2 cup (for sauce))
• Fresh sage leaves (10 leaves (for sauce))

Instructions

1. In a large pot, bring water to a boil. Blanch the fresh spinach for 1-2 minutes until wilted. Drain and squeeze out excess water, then chop finely.
2. In a mixing bowl, combine the blanched spinach, crumbled goat cheese, grated Parmesan cheese, minced garlic, beaten egg, salt, and pepper. Mix well until fully incorporated.
3. On a clean surface, sprinkle some flour. Roll out the pasta dough into a thin sheet, about 1/16 inch thick.
4. Place spoonfuls of the spinach and goat cheese mixture onto the pasta sheet, leaving about 2 inches of space between each filling.
5. Fold the pasta sheet over the filling and press around the edges to seal the ravioli tightly, ensuring there are no air pockets.
6. Using a ravioli cutter or a sharp knife, cut out individual ravioli pieces, and trim any excess dough. Press the edges with a fork to further seal.
7. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
8. For the sage butter sauce, melt the butter in a skillet over medium heat. Add the fresh sage leaves and sauté for 2-3 minutes until fragrant.
9. Toss the cooked ravioli gently in the sage butter sauce until coated. Serve warm, garnished with additional grated Parmesan cheese.