Hi, I’m Joana. 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 popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I have loved my whole life.
To be with this recipe, we must first 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 cook that.
The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
- Take Pasta
- Prepare 200 g (7.05 oz) Bread flour
- Make ready 200 g (7.05 oz) Cake flour
- Take 1 tsp Salt
- Prepare 100 ml (3.38 fl oz) Water
- Take 2 Egg yolks
- Take 1 tbsp Olive oil
- Make ready Filling
- Get 300 g (10.58 oz) Spinach
- Make ready 200 g (7.05 oz) Ricotta cheese
- Make ready to taste Nutmeg powder
- Make ready to taste Fine salt & pepper
- Prepare Glue
- Get 1 Egg yolk
- Prepare Sauce
- Prepare 4 tbsp Butter
- Prepare 4 tsp Lemon juice
- Make ready 12 Sage leaves
- Get to taste Garlic chives
- Make ready to taste Dill
- Make ready Topping
- Take to taste Dill
Steps 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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