Ravioli di Baghino con Crema di Spinaci e Pecorino

Ravioli di Baghino con Crema di Spinaci e Pecorino is a signature pasta dish from Prato, Tuscany, first popularized by the restaurant Baghino, as documented by the culinary guide *Sentieri Golosi*. The dish features freshly made ravioli filled with a traditional spinach and ricotta mixture, then served in a rich cream sauce fortified with Pecorino Toscano—a sheep’s milk cheese that lends a salty, nutty depth. The name “Baghino” directly references the restaurant, indicating that the recipe is a house specialty.

Key ingredients include egg pasta dough, fresh spinach, ricotta, butter, cream, and aged pecorino. A great version hinges on the quality of the pasta, which should be thin yet tender, and the balance between the creamy sauce and the savory filling. The pecorino must be grated fresh just before serving to maintain its sharp character. Overcooking the ravioli or oversalting the cream are common pitfalls that bury the delicate spinach flavor.

Regional variations are subtle: some Tuscan kitchens add a pinch of nutmeg to the filling, while others substitute Parmigiano-Reggiano for part of the pecorino. Outside Prato, similar dishes may replace the cream with a lighter butter-and-sage sauce. At Baghino, however, the preparation follows the *Sentieri Golosi* recommendation, emphasizing the local pecorino and a silky, emulsified crema that coats each raviolo without weighing it down.