Spinach ravioli with sage butter (Ravioli di macro al burro e salvia) from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera (page 149) by Lucio Galletto and David Dale

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Notes about this recipe

  • lkgrover on April 20, 2020

    I couldn't get the pasta dough to the required thinness (despite kneading & rolling for a long time), so the ratio of pasta & filling was off. And with too-thick pasta, I didn't get very many ravioli. Maybe try this ravioli filling & the sage butter sauce with a different pasta dough recipe, made from another type of flour?

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