Ricotta and Spinach Ravioli with Butter, Sage and Toasted Walnuts

🧾 General Information

• Category: First Course
• Servings: 4
• Food cost target: 22–30%
• Service time: 5 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Fresh ravioli: 180 g
• Butter: 20 g
• Parmesan: 10 g
• Toasted walnuts: 8 g
• Sage: as needed

🧾 Total Ingredients (4 servings)

Pasta and Filling

• 320 g all-purpose flour
• 3 whole eggs
• 250 g firm ricotta
• 180 g cooked and squeezed spinach
• 40 g grated Parmesan
• nutmeg as needed
• salt
• pepper

Sauce

• 80 g butter
• 16 sage leaves
• 35 g shelled walnuts
• 40 g grated Parmesan

⚙️ Base Preparation (Prep)

Filling

• Finely chop the spinach.
• Mix ricotta, spinach, Parmesan and nutmeg.
• Adjust with salt and pepper.
• Store at +4°C.

Ravioli

• Prepare the pasta dough.
• Fill with the ricotta mixture.
• Seal and store on floured trays.
• Blast chill or refrigerate until service.

Toasted Walnuts

• Lightly toast in the oven or in a pan.
• Cool and break roughly.

👨‍🍳 Service Procedure

1. Cook the ravioli in salted water.
2. Meanwhile prepare brown butter with sage.
3. Drain the ravioli carefully.
4. Toss briefly in the butter.
5. Finish with Parmesan and toasted walnuts.
6. Plate immediately.

🔑 Critical Control Points (CCP)

• Filling: should be dry and stable.
• Dough: thin but resistant.
• Ravioli: avoid overcooking and breakage.
• Butter: bring to a hazelnut-brown color without burning.

🍽️ Plating

• White soup plate.
• Arrange ravioli neatly with volume.
• Distribute butter and sage evenly.
• Finish with:
  • grated Parmesan
  • toasted walnuts
  • black pepper

Premium Option

• light Parmesan fondue
• sage chips
• seasonal black truffle

💰 Estimated Food Cost

• Cost per portion: ~€1.20
• Recommended selling price: €10–14 depending on the venue

🔄 Menu Adaptability

• Bistro: traditional first course with high turnover.
• Mid-range restaurant: reassuring and recognizable dish.
• Gourmet: ideal base for truffle or fondue additions.

🧠 Professional Logic

Dish designed for:

• advance production
• fast service
• high artisanal perception

Final quality depends on the balance between pasta, filling and brown butter management.