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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend spinach, egg yolks and salt until smooth.
Make a well in the flour, pour in the spinach mixture and slowly combine. Rest covered for 10 minutes, then knead until smooth. Chill covered for 30 minutes.
Roll into thin sheets, fill and shape as desired.
Mix ricotta, mortadella, pistachios, nutmeg, salt and pepper until evenly combined.
Simmer shallot, peppercorns, wine and vinegar until reduced by half, then strain.
Return to low heat and whisk in butter until silky and glossy. Season lightly with salt.
Boil ravioli in salted water for 3–5 minutes, then toss gently in the sauce until coated beautifully.
Finish with chive oil.
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Use 8–10 black peppercorns for the beurre blanc.
Can I use frozen spinach for the pasta dough?
Yes, but make sure to thaw and squeeze out excess water before using.
What can I substitute for mortadella?
You can use cooked ham or prosciutto as a substitute.
How do I know when the beurre blanc is ready?
The sauce should be silky and glossy, with a smooth texture.
Can I make the ravioli ahead of time?
Yes, you can prepare the ravioli and freeze them until ready to cook.
What is the best way to serve this dish?
Serve immediately after tossing in the sauce for the best texture and flavor.
