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Ingredients

Makes 12

• FOR THE SPINACH FILLING
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• Coarse salt and freshly ground pepper
• 4 cups baby spinach
• 2 tablespoons dry white wine, such as pinot grigio
• 1/4 cup heavy cream
• 1/4 cup finely grated Parmesan cheese
• Pinch of freshly grated nutmeg
• FOR THE RICOTTA FILLING
• 1 cup fresh cow's milk ricotta cheese
• 6 fresh mint leaves, very thinly sliced
• 2 tablespoons extra-virgin olive oil
• Zest of 1 lemon
• Coarse salt and freshly ground pepper
• FOR THE RAVIOLI
• 1 cup '00' flour
• 1 cup unbleached all-purpose flour, plus more for kneading and rolling
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon milk
• 19 large egg yolks, plus 1 large whole egg
• FOR THE SAGE BROWN BUTTER
• 1/2 cup (1 stick) unsalted butter
• 6 fresh sage leaves, thinly sliced
• FOR THE BREAD CRUMBS
• 3 tablespoons unsalted butter
• 1 cup panko bread crumbs
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• Coarse salt
• FOR SERVING
• Freshly grated Parmesan cheese

Description

This Soft Farm-egg Ravioli Recipe From Chef Brian Lewis Of Bedford Post Is Sure To Impress Any Dinner Guest.

Martha Stewart