Spinach & Ricotta Ravioli with Sage Butter & Pollo alla Cacciatora with Peppers

Spinach & Ricotta Ravioli with Sage Butter

Ingredients (Serves 4)

For the fresh pasta:

• 1 1/2 cups all-purpose flour, plus more as needed
• 1 cup re-milled semolina flour, plus more for dusting
• 3 large eggs
• Shortcut note: If you want to save time, you can use good-quality store-bought fresh ravioli filled with spinach and ricotta instead of making them from scratch.

For the filling:

• 10 oz fresh spinach, washed
• 15 oz ricotta cheese
• 1/2 cup Parmigiano Reggiano, finely grated
• 1/2 tsp nutmeg, or to taste
• Salt, to taste

For the sage butter sauce:

• 6 tbsp unsalted butter
• 8-10 fresh sage leaves
• 1/2 cup Parmigiano Reggiano, finely grated, plus more for serving
• Coarse salt, for the pasta water

Preparation

1. Cook the spinach

1. Bring a pot of water to a boil.
2. Add the spinach and cook briefly, just until wilted.
3. Drain the spinach well and let it cool slightly.
4. Squeeze out as much water as possible. (This is very important: if the filling is too wet, the ravioli may open while cooking).
5. Chop the spinach finely and set aside.

2. Prepare the pasta dough

1. Mix the all-purpose flour and semolina flour on a large work surface.
2. Make a wide well in the center.
3. Crack the eggs into the well.
4. Using a fork, gently beat the eggs and slowly incorporate the flour from the edges.
5. When the mixture becomes thicker, start kneading with your hands.
6. Knead until the dough becomes smooth, elastic, and soft but not sticky. (The dough should have a beautiful yellow color and a smooth surface).
7. Cover the dough with a bowl or wrap it in plastic wrap.
8. Let it rest for about 30 minutes.

3. Prepare the filling

1. Place the chopped spinach in a bowl.
2. Add the ricotta and mix well with a fork.
3. Add the Parmigiano Reggiano.
4. Season with salt.
5. Add the nutmeg little by little, because the flavor is strong.
6. Mix until the filling is smooth, dry, and well combined.

4. Roll out the pasta

1. Cut the rested dough into smaller pieces.
2. Flatten each piece with your hands.
3. Pass the dough through a pasta machine, starting from the widest setting and rolling it thinner gradually. (The pasta sheet should be wide enough to fold over the filling).
4. Keep the sheets lightly dusted with flour so they do not stick.

5. Fill the ravioli

1. Place small teaspoons of filling along the pasta sheet, leaving about 3 fingers of space between each one.
2. Fold the pasta sheet over the filling.
3. Gently press around each mound of filling to remove any trapped air.
4. Make sure the two layers of pasta stick together well.
5. Cut the ravioli using a ravioli cutter or a sharp knife, leaving a little space around the filling so it does not escape during cooking.
6. Repeat with the remaining pasta and filling.

6. Cook the ravioli

1. Bring a large pot of water to a boil.
2. Add coarse salt.
3. Gently place the ravioli into the boiling water, one by one, so they do not break.
4. Stir very gently with a wooden spoon to prevent sticking.
5. Cook for about 2 minutes, or until the ravioli float and the pasta is tender.

7. Prepare the sage butter

1. While the ravioli cook, melt the butter in a large pan over low heat.
2. Add the sage leaves.
3. Let the butter absorb the flavor of the sage, without burning it.

8. Finish and serve

1. Drain the ravioli gently.
2. Place them on a serving plate.
3. Pour the melted sage butter over the top.
4. Add the crispy sage leaves.
5. Finish with a generous amount of Parmigiano Reggiano.
6. Serve immediately.

Serving note

These ravioli are a classic Italian filled pasta: delicate fresh dough, creamy ricotta, spinach, Parmigiano Reggiano, and a touch of nutmeg. The sauce is simple but perfect: melted butter, sage, and more Parmigiano.

Pollo alla Cacciatora with Peppers

Ingredients (Serves 4)

For the chicken:

• 8 chicken thighs, skin-on if possible
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 small piece onion, chopped
• 1 garlic clove, left whole
• 1 cup tomato passata
• 1 cup cherry tomatoes, halved or roughly chopped
• 1/2 cup dry red wine
• 1/3 cup black olives
• 2 rosemary sprigs
• 2 tbsp fresh parsley, chopped
• 4 tbsp extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

For the peppers:

• 2 red bell peppers
• 2 yellow bell peppers
• 3 tbsp extra-virgin olive oil
• Salt, to taste

Preparation

1. Sear the chicken

1. Heat the extra-virgin olive oil in a large pan over high heat.
2. When the oil is hot, add the chicken thighs. (Do not move them immediately. Let them brown well so the skin becomes golden and crisp).
3. Turn the chicken and brown the other side.

2. Prepare the vegetables

1. In a second pan, heat a little extra-virgin olive oil.
2. Add the whole garlic clove, chopped onion, carrot, and celery.
3. Cook until the vegetables soften and become fragrant.

3. Add the wine

1. When the chicken is golden on both sides, pour in the red wine.
2. Let the alcohol evaporate for a few minutes. (The wine will give the chicken a rich color and deeper flavor).

4. Build the sauce

1. Add the cooked vegetables to the pan with the chicken.
2. Add the cherry tomatoes.
3. Add the tomato passata.
4. Season with salt and black pepper.
5. Add the rosemary and parsley.
6. Add the black olives.
7. Stir gently so everything is well combined.

5. Cook slowly

1. Lower the heat and let the chicken cook slowly for about 30-40 minutes.
2. The sauce should become rich and flavorful, and the chicken should become tender and juicy.
3. Note: If needed, cover the pan toward the end of cooking to keep the chicken moist and create the right sauce consistency.

6. Prepare the peppers

1. While the chicken cooks, clean the bell peppers.
2. Remove the seeds and the white inner parts.
3. Slice the peppers into strips.
4. Heat extra-virgin olive oil in a pan.
5. Add the peppers and season lightly with salt.
6. Cook for about 10 minutes, or until softened but still colorful.

7. Serve

1. Plate the chicken with plenty of tomato sauce, vegetables, and olives.
2. Serve the peppers on the side.
3. Add extra sauce over the chicken before serving.

Serving note

Pollo alla cacciatora literally means “hunter’s chicken.” Every Italian family has its own version. This one is rich and rustic, made with chicken thighs, red wine, tomato passata, cherry tomatoes, herbs, olives, and a simple side of peppers. It is soft, juicy, and perfect with bread to enjoy all the sauce.