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1
Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter.
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2
Set the sieve over a bowl and cover the ricotta well with plastic wrap.
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3
Let the ricotta drain in the refrigerator at least overnight or up to 24 hours.
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4
Discard the liquid in the bottom of the bowl.
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5
In a wide braising pan or deep skillet, heat the oil over medium-low heat.
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6
Add the leeks and scallions and cook until softened, about 3 minutes.
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7
Stir in the chopped spinach and increase the heat to medium.
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8
Season lightly with salt and pepper and cook over moderate heat until the vegetables are tender and the liquid is evaporated, about 10 minutes.
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9
Set in a strainer and cool completely.
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10
Stir the fresh ricotta, Parmigiano-Reggiano, parsley, and sauteed greens together in a bowl.
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11
Season to taste with salt and pepper and stir in the egg.
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12
Chill thoroughly.
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13
While the filling is chilling, make the pasta dough and let rest.
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14
Form and cut the ravioli according to directions on page 190.
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15
The ravioli should be cooked immediately or refrigerated up to 4 hours.
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16
(The ravioli may also be frozen: Place the sheets of ravioli onto a freezer shelf and freeze until solid to the touch.
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17
Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
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18
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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19
Slip the ravioli into the water a few at a time, stirring gently as you do.
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20
Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
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21
While the ravioli are cooking, divide the tomato sauce, olive oil, and basil between two large skillets and bring to a simmer over medium heat.
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22
Fish out the ravioli with a wire skimmer or large flat slotted spoon, drain them well over the pasta pot, and slide them into the pans of sauce, dividing them evenly.
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23
Simmer, stirring gently with a spoon until the sauce is lightly reduced and the ravioli are coated.
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24
Remove the pans from the heat, check the seasoning, and add salt and pepper if necessary.
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25
Spoon the ravioli into warm bowls or onto a warm platter, sprinkle with the grated cheese, and serve immediately.
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26
Melt one stick (8 tablespoons) unsalted butter in a large skillet over low heat.
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27
(The heat should be low enough to melt the butter slowly, without its separating or turning clear.)
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28
Add eight to ten whole sage leaves and remove the skillet from the heat.
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29
Ladle out about 1 cup of the ravioli-cooking water before you drain them.
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30
Either fish the ravioli out of the pot with a large wire skimmer or drain them gently.
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31
Add the ravioli to the skillet.
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32
Pour in enough of the cooking liquid to make a sufficient amount of creamy sauce to coat the ravioli generously.
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33
Bring to a quick boil, then remove from the heat.
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34
Stir in grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper to taste.
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35
Serve immediately.
