Hello, I’m Laura. Today, I’m gonna show you how to make spinach & riccota cheese ravioli with lemon butter sauce recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. 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 favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Make ready Pasta
- Get 200 g (7.05 oz) Bread flour
- Get 200 g (7.05 oz) Cake flour
- Get 1 tsp Salt
- Make ready 100 ml (3.38 fl oz) Water
- Prepare 2 Egg yolks
- Make ready 1 tbsp Olive oil
- Take Filling
- Take 300 g (10.58 oz) Spinach
- Prepare 200 g (7.05 oz) Ricotta cheese
- Prepare to taste Nutmeg powder
- Get to taste Fine salt & pepper
- Make ready Glue
- Take 1 Egg yolk
- Prepare Sauce
- Get 4 tbsp Butter
- Make ready 4 tsp Lemon juice
- Get 12 Sage leaves
- Prepare to taste Garlic chives
- Prepare to taste Dill
- Make ready Topping
- Get 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".
So that is going to wrap it up with this distinctive dish spinach & riccota cheese ravioli with lemon butter sauce recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
