Hi, I am Clara. Today, I will show you a way to make spinach & riccota cheese ravioli with lemon butter sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will 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 favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular 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 can achieve that.
The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
- Get Pasta
- Get 200 g (7.05 oz) Bread flour
- Make ready 200 g (7.05 oz) Cake flour
- Get 1 tsp Salt
- Get 100 ml (3.38 fl oz) Water
- Take 2 Egg yolks
- Prepare 1 tbsp Olive oil
- Take Filling
- Get 300 g (10.58 oz) Spinach
- Make ready 200 g (7.05 oz) Ricotta cheese
- Take to taste Nutmeg powder
- Get to taste Fine salt & pepper
- Make ready Glue
- Make ready 1 Egg yolk
- Take Sauce
- Take 4 tbsp Butter
- Prepare 4 tsp Lemon juice
- Make ready 12 Sage leaves
- Take to taste Garlic chives
- Make ready to taste Dill
- Take 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 this up for this distinctive dish spinach & riccota cheese ravioli with lemon butter sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
