{"id":12187,"date":"2020-03-25T16:14:59","date_gmt":"2020-03-25T15:14:59","guid":{"rendered":"http:\/\/www.villa-lena.it\/?p=12187"},"modified":"2025-06-27T18:37:49","modified_gmt":"2025-06-27T17:37:49","slug":"recipes-from-villa-lena-sage-butter-ravioli","status":"publish","type":"post","link":"https:\/\/www.villa-lena.it\/it\/recipes-from-villa-lena-sage-butter-ravioli\/","title":{"rendered":"Recipes from Villa Lena | Sage &#038; Butter Ravioli"},"content":{"rendered":"<p>Our chef Enrico&#8217;s sage and butter ravioli is a firm favourite at Villa Lena. Try making it yourself for a little taste of Italy at home!<\/p>\n<figure id=\"attachment_12188\" class=\"wp-content-image\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-12188\" src=\"https:\/\/www.villa-lena.it\/wp-content\/uploads\/2020\/06\/Food_TheoCookTC1508_VillaLena_0257_LoRes-1024x683.jpg\" alt=\"\" width=\"640\" height=\"427\" \/><\/figure>\n<p><span style=\"font-weight: 400;\">Makes 24 ravioli<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">For the dough:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">250g 00 flour\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 eggs\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 yolk<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">For the filling:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Spinach 250g<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ricotta cheese 125g<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Parmigiano Reggiano 50g<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Nutmeg to taste<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Salt<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Black pepper<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">For the sauce:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Butter 40 gr\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sage 5 leaves\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Clean the spinach leaves and put them in a large pot. Boil them on a moderate heat for 10 minutes. When cooked, place them in a colander and crush them with a spoon in order to remove the water. Put the spinach, ricotta, grated Parmesan cheese, eggs and a pinch of fine salt in a bowl. Mix everything well.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Collect the sifted flour on a pastry board and create a well in the middle. Shell the eggs one at a time in a bowl, then pour them in the centre of the flour well and beat them with a fork very carefully. When the egg is combined, begin to incorporate the flour, starting from the centre of the well to prevent it from breaking and the eggs from spreading on the board. When all the flour has been mixed, a loose and grainy mixture will be obtained. Shape it into a compact ball, and leave it to rest for 15 minutes wrapped in clingfilm.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Take some of the dough and roll it in a thin sheet using a rolling pin, or a pasta machine. Once the first sheet is ready, distribute the filling in small piles. Cover the sheet with a second sheet of dough, pressing all around the filling. Trim the ravioli with a cutter.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Melt the butter in a pan with the sage leaves. Turn off as soon as the butter is melted and cover. Boil the ravioli in plenty of salted water, for a couple of minutes at the most. Drain them gently with a slotted spoon and transfer them to the saucepan with the butter and sage over a high heat, moving and turning them very gently.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Serve warm with grated parmesan cheese, and enjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our chef Enrico&#8217;s sage and butter ravioli is a firm favourite at Villa Lena. Try making it yourself for a&#8230;<\/p>\n","protected":false},"author":2,"featured_media":13525,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-12187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feasting-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes from Villa Lena | Sage &amp; Butter Ravioli - Villa Lena<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.villa-lena.it\/recipes-from-villa-lena-sage-butter-ravioli\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes from Villa Lena | Sage &amp; Butter Ravioli - Villa Lena\" \/>\n<meta property=\"og:description\" content=\"Our chef Enrico&#8217;s sage and butter ravioli is a firm favourite at Villa Lena. 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