Hi, I’m Jane. Today, I will show you a way to make spinach & riccota cheese ravioli with lemon butter sauce recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce Recipe
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something which I have loved my entire life.
To be with this recipe, we have to first prepare a few ingredients. You can have spinach & riccota cheese ravioli with lemon butter sauce using 22 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
- Get Pasta
- Prepare 200 g (7.05 oz) Bread flour
- Take 200 g (7.05 oz) Cake flour
- Get 1 tsp Salt
- Make ready 100 ml (3.38 fl oz) Water
- Make ready 2 Egg yolks
- Make ready 1 tbsp Olive oil
- Prepare Filling
- Prepare 300 g (10.58 oz) Spinach
- Take 200 g (7.05 oz) Ricotta cheese
- Take to taste Nutmeg powder
- Get to taste Fine salt & pepper
- Make ready Glue
- Get 1 Egg yolk
- Get Sauce
- Make ready 4 tbsp Butter
- Prepare 4 tsp Lemon juice
- Prepare 12 Sage leaves
- Take to taste Garlic chives
- Prepare to taste Dill
- Prepare Topping
- Prepare to taste Dill
Instructions to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
- Making pasta takes time. Measure and prepare the filling & sauce ingredients and put them back in the refrigerator. As for spinach: boil, drain & squeeze out the water well. Then cut into bite size pieces in advance.
- Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well.
- Knead the pasta mixture well and then spread it. Approximately 1 mm - 1.5 mm thin. The mixture is a bit hard, so this might be the toughest step.
- Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable.
- Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.
- Place the filling on the pasta and then top it with another piece of pasta, which needs to be pasted with egg yolk as "glue". If the edge is not sealed, the filling may come out while boiling…
- I used a MN cookie cutter I got in MN! It was the perfect size! Leftovers can be kept in the freezer for a wile.
- Boil ravioli with plenty of water. It’s done boiling when they come to the surface.
- Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.
- Stop the heat, add lemon juice and mix gently. Mix ravioli with this lemon butter sauce. Place ravioli on the plate and put some dill on top for a nice presentation!
- My recipe was introduced as "Recipe of the Day".
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