Cream and Parmesan Sauce with Spinach and Ricotta Ravioli Recipe

This creamy parmesan sauce is a perfect accompaniment to homemade spinach and ricotta ravioli but would be just as delicious on store-brought tortelloni or any other fresh pasta with a stuffing to give flavor.

Serves 8

Ingredients:

1 1/4 pounds fresh pasta dough grated fresh Parmesan cheese, to serve

For the filling:

3 tablespoons butter

6 ounces fresh spinach leaves, trimmed, washed and shredded

scant 1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

freshly grated nutmeg

1 small egg

salt and ground black pepper

For the cream and Parmesan sauce:

1/4 cup butter

1/2 cup heavy cream

2/3 freshly grated Parmesan Cheese

Method:

1. To make the filling, melt the butter in a saucepan, add the spinach and salt and pepper to taste and cook over medium heat for 5-8 minutes, stirring frequently, until the spinach is wilted and tender. Increase the heat to high. Stir until the water boils off and the spinach is quite dry. 
2. Put the spinach in a bowl and set aside until cold, then add the ricotta, grated Parmesan and freshly grated nutmeg to taste. Beat wel to mix, taste for seasoning, then add the egg and beat well again. 
3. Using a pasta machine, roll out one-quarter of the pasta into a 36-40 inch strip. Cut the strip with a sharp knife into two 18-20 inch lengths (you can do this during rolling if the strip gets too long to manage).
4. Using a teaspoon, put 10-12 little mounds of the filling along one side of one of the pasta strips, spacing them evenly. brush a little water around each mound, then fold the plain side of the pasta strip over the filling.
5. Starting from the folded edge, press down gently with your fingertips around each mound of filling, pushing the air out at the unfolded edge. Sprinkle lightly with flour. 
6. With a fluted pasta wheel, cut along each long side, then in between each mound to make small square shapes.
7. Put the ravioli on floured dish towels, sprinkle lightly with flour and let dry while repeating the process with the remaining pasta, to give you 80-96 ravioli altogether.
8. Drop the ravioli into a large pan of the boiling salted water, bring back to a boil and boil for 4-5 minutes.
9. Meanwhile, make the sauce. Gently heat the butter, cream and Parmesan in a medium saucepan until the butter and Parmesan have melted.
10. Increase the heat and simmer for a minute or two until the sauce is slightly reduced, then add salt and pepper to taste.
11. Drain the ravioli and divide them equally among eight warmed large bowls. Drizzle the sauce on them and serve sprinkled with Parmesan and ground pepper.

Variation

This cheese sauce would also work well with a baked pasta dish such as macaroni. Sprinkle the top generously with grated Parmesan before baking. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.