My first Italian cooking lesson in Italy was with Chiara, Nonna Nerina’s granddaughter in Palombara Sabina – just outside of Rome. She taught us how to make fresh spinach ravioli with a simple and delicious butter sage sauce. If I can make fresh pasta at home, so can you!
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Cookin’ Up Adventures with Ruthy Otero goes around the world one home kitchen at a time.
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INGREDIENTS:
10.5 oz of “00” grade flour
Eggs
10.5 oz of Ricotta cheese
Spinach
Parmigiano
Nutmeg
Unsalted butter
Fresh sage
Extra-virgin olive oil
Salt
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