Hi, I’m Clara. Today, I’m gonna show you how to prepare spinach & riccota cheese ravioli with lemon butter sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really 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 popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.
To be with this particular recipe, we have to prepare a few components. 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:
- Make ready Pasta
- Take 200 g (7.05 oz) Bread flour
- Prepare 200 g (7.05 oz) Cake flour
- Make ready 1 tsp Salt
- Make ready 100 ml (3.38 fl oz) Water
- Get 2 Egg yolks
- Get 1 tbsp Olive oil
- Make ready Filling
- Take 300 g (10.58 oz) Spinach
- Take 200 g (7.05 oz) Ricotta cheese
- Take to taste Nutmeg powder
- Make ready to taste Fine salt & pepper
- Make ready Glue
- Prepare 1 Egg yolk
- Take Sauce
- Take 4 tbsp Butter
- Prepare 4 tsp Lemon juice
- Get 12 Sage leaves
- Prepare to taste Garlic chives
- Make ready to taste Dill
- Get Topping
- Make ready 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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