Hi, I’m Marie. Today, I’m gonna show you how to make spinach & riccota cheese ravioli with lemon butter sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin 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:
- Get Pasta
- Make ready 200 g (7.05 oz) Bread flour
- Get 200 g (7.05 oz) Cake flour
- Make ready 1 tsp Salt
- Make ready 100 ml (3.38 fl oz) Water
- Take 2 Egg yolks
- Make ready 1 tbsp Olive oil
- Take Filling
- Prepare 300 g (10.58 oz) Spinach
- Take 200 g (7.05 oz) Ricotta cheese
- Prepare to taste Nutmeg powder
- Make ready to taste Fine salt & pepper
- Prepare Glue
- Make ready 1 Egg yolk
- Make ready Sauce
- Make ready 4 tbsp Butter
- Get 4 tsp Lemon juice
- Make ready 12 Sage leaves
- Make ready to taste Garlic chives
- Take to taste Dill
- Get 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.
So that is going to wrap it up for this exceptional dish spinach & riccota cheese ravioli with lemon butter sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
