Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce.
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, spinach & riccota cheese ravioli with lemon butter sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look wonderful. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I've loved my whole life.
To begin with this 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 cook that.
The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
- {Prepare of Pasta.
- {Make ready 200 g (7.05 oz) of Bread flour.
- {Get 200 g (7.05 oz) of Cake flour.
- {Take 1 tsp of Salt.
- {Get 100 ml (3.38 fl oz) of Water.
- {Take 2 of Egg yolks.
- {Take 1 tbsp of Olive oil.
- {Get of Filling.
- {Get 300 g (10.58 oz) of Spinach.
- {Take 200 g (7.05 oz) of Ricotta cheese.
- {Make ready to taste of Nutmeg powder.
- {Take to taste of Fine salt & pepper.
- {Take of Glue.
- {Take 1 of Egg yolk.
- {Take of Sauce.
- {Make ready 4 tbsp of Butter.
- {Prepare 4 tsp of Lemon juice.
- {Take 12 of Sage leaves.
- {Take to taste of Garlic chives.
- {Prepare to taste of Dill.
- {Prepare of Topping.
- {Prepare to taste of 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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