Ravioli with sage, feta and spinach

Author: @guendolyn79 Serves: 6 Time: 40

Difficulty: moderate



  • 1 egg
  • 30 gr flour type 0
  • 70 gr flour type 00
  • a pinch of salt
  • pasta maker
  • ravioli mold

For the fill

  • 100 gr boiled spinach
  • 40 gr feta
  • 20 gr pecorino cheese
  • 2 sage leaves (chopped)

For the sauce

  • butter
  • 2 sage leaves (chopped)
  • grated pecorino cheese


Squeeze very well the boiled spinach and in a bowl add the crumbled feta, the grated pecorino and the chopped sage leaves.

In an other bowl, mix the flour with the egg. Add a pinch of salt.

Flatten the dough by hands and put some flour on both sides before putting it inside the pasta maker.

Start with the largest setting on the pasta maker (I have 1-7 settings).

Pass the dough in the pasta maker at least three times in the first setting, after each time fold in two and add a little flour on each side.

This way the pasta will be homogeneous

Then you can start change setting in the pasta maker, passing only once for each setting the dough, add each time a little flour on each side.

For this recipe, I prefer to pass the pasta till the 5th setting, so it is a little thick.

Take the ravioli mold, put some flour on it and lay the pasta over it

Fill each spot with the spinach mix. Cover with an other pasta sheet, roll a little rolling pin.

Turn upside down the mold, wait a few minutes then separate each raviolo

With 1 egg I can do 24 ravioli, enough for two people.

Wait 30′ then boiled the ravioli in salt water for 4/5′.

In a pan warm the butter with sage leaves and pour this sauce on the ravioli when they are ready.

Grate pecorino cheese on top.

Bon Appetit

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