This week’s #SundaySupper theme is “Retro Food”.  Ah, how fun is that?  The thing is, being Italian, I have no idea what people in other countries used to cook and eat in the past… so, I had to resort to an Italian recipe.  And I went for a classic.  I must admit that this dish is not completely “retro”, in the sense that it’s not a “forgotten craze”, like many dishes that were very popular at one point and then sort of disappeared.  Ravioli di Magro – filled with spinach and ricotta – are an absolute classic of Italian cuisine.  So much so that even though “di magro” (which literally means “lean”) simply indicates the fact that they do not contain any meat, spinach and ricotta is the first filling everyone in Italy thinks of when they hear this name.  It’s an evergreen dish, something that will never be completely put aside, like all good “classics”, on the contrary, many Italians eat this for New Year’s Eve.  At the same time, it is a very old recipe, one that every Italian nonna (or great grandmother) would hand-make in their kitchen, so I think they still fit the bill.  Not to mention the fact that they are some of my absolute favourite ravioli… light, hearty and comforting.  A delicious vegetarian option!  Buon appetito!

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Ravioli di Magro #SundaySupper

Ravioli di Magro, filled with spinach and ricotta - one of the most classic Italian recipes.

Course Main

Cuisine Italian

Prep Time 2 hours

Cook Time 10 minutes

Total Time 2 hours 10 minutes

Servings 4

Author Manuela Zangara

Ingredients

Filling

• 2 bunches 500 gms – 1 lb spinach (raw to be cleaned)
• 200 gms – 3/4 cups ricotta
• 80 gms – ¾ cup Parmigiano Reggiano finely grated
• Salt and pepper
• 1 pinch nutmeg
• 1 large egg

Ravioli

• 300 gms – 10.5 oz flour
• 3 eggs

Sauce

• 80 gms – 5 ½ tbsp butter
• 6 sage leaves
• Salt and Pepper
• Parmigiano Reggiano finely grated

Instructions

Filling

1. Clean and wash the spinach.  Cook them for 2 minutes in boiling salty water.  Drain them and run some cold water on them to cool it down quickly (this will help them retain a nice green colour). Keep them in the colander for 1 hour to lose the excess water.
2. Then squeeze them with your hands to get rid of as much liquid as possible.  Now cut them finely with a knife.
3. Put the ricotta in a bowl, add the minced spinach, egg, grated Parmigiano Reggiano, nutmeg, salt and pepper and mix until well combined.
   
4. Refrigerate until ready to use.

Ravioli

1. Make the ravioli following my tutorial on How to make Ravioli and keep them aside.
   

Sauce

1. Put the butter and sage in a small saucepan. Let the butter melt on a medium fire and gently fry off the sage in it. Remove from the fire as soon as it starts to bubble (you don’t want to brown it). Add a pinch of salt.
   

Assembling

1. Cook the ravioli following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your pasta (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 10 to 12 minutes to cook). So, the best solution is to taste it! Remember, to check the joint, where your pasta is thicker. It does have to remain firm to be al dente.
2. When the pasta is cooked, drain it and put it in the pan with the butter and sage sauce. Mix well on low fire for a minute.
3. Serve hot with some thinly grated Parmigiano Reggiano on the top.

Check out all these delicious “retro” ideas:

Bodacious Breakfasts and Appetizers:

• Classic Chex Party Mix from Peanut Butter and Peppers
• Crustless Quiche from Pancake Warriors
• Healthy Green Goddess Dip from Bobbi’s Kozy Kitchen
• Homemade Donuts from Cosmopolitan Cornbread

Made in the Shade Main Dishes:

• Bacon and Cheese Individual Meatloaf from The Girl In The Little Red Kitchen
• Chicken ala King from Recipes Food and Cooking
• Chicken and Rice Casserole from Curious Cuisiniere
• Chicken Croquettes from Rants From My Crazy Kitchen
• Chicken in a Basket from Cindy’s Recipes and Writings
• Chicken Parisienne from Carrie’s Experimental Kitchen
• Chicken Pot Pie from Whole Food | Real Families
• Creamed Chipped Beef on Toast from FoodieTots
• Creamy Baked Pork Chops from Culinary Adventures with Camilla
• Individual Beef Wellingtons from Small Wallet, Big Appetite
• Mom’s Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
• Mom’s Shepherd’s Pie from Momma’s Meals
• Ravioli di Magro from Manu’s Menu
• Retro Skinny Cheese Fondue from European Cutie
• Salisbury Steak with Onion Gravy from Webicurean
• Sweet and Sour Pork Meatballs from Palatable Pastime
• Tuna Noodle Casserole from Sew You Think You Can Cook
• Uptown Goulash from Family Foodie

Swell Side Dishes:

• Broccoli Cheese Casserole with Ritz Topping from NeighborFood
• Creamy Lime Gelatin Salad from Magnolia Days
• Harvard Beets from Take A Bite Out Of Boca
• Retro Crockpot Crabby Soup from Seduction in the Kitchen
• Seven Layer Salad from Lifestyle Food Artistry
• Southern Coconut Ambrosia from The Weekend Gourmet
• Wedge Salad from Our Good Life

Dreamy Desserts:

• Bananas Foster from The Redhead Baker
• Creamsicle Jello Mold from Cupcakes & Kale Chips
• Dream Balls from Wallflour Girl
• Hummingbird Cream Cheese Cookies from Dandelion Greens
• Jello Poke Cake from The Life and Loves of Grumpy’s Honeybunch
• Mom’s Heath Bar Cake from Kudos Kitchen by Renee
• Old Fashioned Banana Pudding from Pies and Plots
• One, Two, Three Jello from That Skinny Chick Can Bake
• Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
• Pineapple Upside Down Cake from Eat, Drink and be Tracy
• Raspberry Crunch from Peaceful Cooking
• Tunnel of Fudge Cake from Hezzi-D’s Books and Cooks

The Bee’s Knees Beverages:

• Crème de Menthe Parfait from Food Lust People Love
• Side Car from Nosh My Way
• Vanilla Bean Old Fashioned from The Texan New Yorker

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• Beetroot and Ricotta Gnocchi with Gorgonzola
• Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue
• GREEN TAGLIATELLE WITH TUNA AND RICOTTA
• Pasta with Peas #SundaySupper