Pork Mince and Spinach Ravioli
This hearty Pork Mince and Spinach Ravioli is a reimagined take on Northern Italian classics, merging rustic flavors with refined texture. Fresh pasta envelopes a savory blend of pork and spinach, delicately seasoned with nutmeg and garlic. Whether a Sunday dinner centerpiece or a dinner party favorite, this dish is handmade comfort folded into every tender bite.
Equipment
Large mixing bowls
Rolling pin or pasta machine
Sharp knife or pasta cutter
Slotted spoon
Pot for boiling
Colander
Whisk
Small sauté pan
Ingredients
For the Pasta Dough:
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
3 large eggs - room temperature
1 tbsp olive oil - extra virgin
For the Filling:
- 1 tbsp olive oil
1 clove garlic - minced
1 lb ground pork (minced pork) - organic preferred
1 ½ cups spinach - fresh, briefly sautéed and finely chopped
¼ cup Parmesan cheese - freshly grated
1 tsp sea salt
¼ tsp nutmeg - freshly grated preferred
For the Sauce:
3 tbsp unsalted butter
8 leaves sage - fresh, or more to taste
Instructions
- Make the Dough: Place flour in a mound on a clean work surface. Make a well in the center and add eggs and olive oil. Gradually incorporate the flour into the wet ingredients using a fork, then knead by hand until a smooth, elastic dough forms—about 10 minutes. Wrap in plastic and rest for 30 minutes at room temperature.
- Prepare the Filling: In a skillet over medium heat (350°F / 175°C), add olive oil and minced garlic. Once fragrant (about 30 seconds), add the pork and cook until no longer pink. Stir in chopped spinach, Parmesan, salt, and nutmeg. Cook for another minute. Let cool slightly before using.
- Roll the Dough: Divide rested dough into 4 pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin (setting 5 or about 1/16 inch thick). Keep sheets lightly floured and covered.
- Assemble Ravioli: Place small mounds of filling (around 1 tablespoon) spaced 1.5 inches apart on a dough sheet. Brush edges with water, top with another sheet, and press around each mound to seal. Cut into squares using a pasta cutter or knife. Ensure edges are sealed well.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil (not a rolling boil). Cook ravioli in batches for 3–4 minutes or until they float. Remove with a slotted spoon.
- Make the Sauce: In a small sauté pan over medium heat, melt butter. Add sage leaves and let them sizzle until crisp and the butter browns slightly (about 3 minutes). Remove from heat.
- Serve: Plate ravioli and spoon over sage butter. Garnish with a few extra sage leaves and a touch of grated Parmesan.
Notes
- If fresh spinach is unavailable, frozen chopped spinach (well-drained) will work.
- To enhance the dough elasticity, add a splash of warm water if needed.
- Use semolina flour in combination with all-purpose for more structure if rolling very thin pasta.
- You may freeze assembled ravioli on parchment-lined trays before cooking.
Nutrition
Calories: 747kcalCarbohydrates: 49gProtein: 33gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 249mgSodium: 819mgPotassium: 525mgFiber: 2gSugar: 0.4gVitamin A: 1582IUVitamin C: 4mgCalcium: 118mgIron: 5mg
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