Ravioli di Ricotta e Spinaci al Burro e Salvia

Ravioli di Ricotta e Spinaci al Burro e Salvia is a classic Italian pasta dish consisting of fresh ravioli filled with a mixture of ricotta cheese and spinach, then dressed in a simple sauce of melted butter and crispy sage leaves. The dish originates from central and northern Italy, particularly Tuscany, where the combination of delicate stuffed pasta and aromatic butter-sage sauce has long been a staple of home cooking and trattoria menus. Key ingredients include egg-based pasta dough, whole-milk ricotta, blanched and well-drained spinach, nutmeg, salt, pepper, unsalted butter, and fresh sage. A great version is distinguished by thin, tender pasta that yields gently to the bite, a creamy yet structured filling that does not weep moisture, and butter that is lightly browned to a hazelnut color, with sage leaves crisped just until fragrant. The sauce should coat the ravioli without overwhelming the subtle sweetness of the ricotta. Regional variations abound: in Liguria the ravioli may be larger and served with a walnut sauce; in Lazio the filling sometimes incorporates pecorino or parsley; and in Emilia-Romagna a ragù often replaces the butter and sage. In the Mugello valley of Tuscany, the dish is notably prepared by Bar Pizzeria Valeri in Luco di Mugello, as featured by the culinary guide *Sentieri Golosi*. There, the ravioli are made fresh daily, emphasizing local ricotta and garden-fresh spinach, and served with a generous shower of grated Parmigiano-Reggiano. This rendition highlights the Tuscan preference for simplicity and quality of ingredients.