Ricotta and spinach ravioli with sage butter (Ravioli ricotta e spinaci)
Nutrition / servings
729kcal
32gProtein
63gCarbs
38gFat
Ingredients
- For the pasta dough
- 10.58 oz (300 g) fine flour
- 3 pcs egg
- For the filling
- 10.58 oz (300 g) fresh spinach
- 8.82 oz (250 g) fresh ricotta
- 1.76 oz (50 g) Parmesan cheese
- 1 pcs egg
- 1 pinch nutmeg
- 1 pinch salt
- For the sage butter
- 2.82 oz (80 g) butter
- 10 pcs sage
- 1.41 oz (40 g) Parmesan cheese
Description
1. Heap the flour on the work surface, make a well in the centre, crack in the eggs, mix with a fork, then knead for 8-10 minutes into a smooth, elastic dough; wrap in cling film and rest for 30 minutes.
2. Meanwhile, wilt the spinach in a little water for 2 minutes, cool, squeeze out the liquid firmly, chop finely and mix with the ricotta, parmesan, egg, nutmeg and salt.
3. Roll the dough out very thinly (1 mm), place walnut-sized mounds of filling 4 cm apart on one half, brush between them with water, fold the other half over, press out the air around the filling and cut into squares with a pastry wheel.
4. Cook the ravioli in plenty of gently simmering salted water for 3-4 minutes until they float to the surface.
5. Meanwhile, melt the butter with the sage leaves in a frying pan over low heat until nut-brown, add the drained ravioli and toss with a spoonful of cooking water.
6. Serve at once, sprinkled with grated parmesan.
Tip: Always press the air out around the filling: if a bubble stays inside, the ravioli will burst while cooking and the filling will leak out.
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