Ravioli di Magro con Ricotta e Spinaci alla Romana

Lazio — Roma

Rome's classic meatless ravioli — delicate egg pasta squares filled with ricotta di pecora and blanched spinach, served in two ways: either in a pool of brown butter and sage (all'imburro), or with a simple tomato and basil sauce. The filling quality is everything — the ricotta must be fresh sheep's milk, the spinach fully dried, the Parmigiano freshly grated. These are the ravioli that define Roman home cooking at its most refined.

• Wild herb and ricotta filled pasta in a nut sauce — Liguria's version uses a blend of wild herbs where Rome uses spinach; both define the regional filled-pasta-with-ricotta tradition → Pansoti with preboggion filling Ligurian
• Small filled pasta with white cheese filling, served with clarified butter — the Central Asian origin point for the filled pasta traditions spreading west across the Middle East and into Europe → Mantu (stuffed pasta dumplings) Turkish
• Filled pasta pinched closed and boiled — both the Roman and Georgian dumpling traditions depend entirely on the seal integrity to preserve filling during cooking → Khinkali (filled dumplings) Georgian

Creamy sheep ricotta, earthy spinach, nutmeg warmth, brown butter hazelnut, crisp sage — delicate, precise, the refined Roman tradition