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Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

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We hope you got benefit from reading it, now let’s go back to spinach & riccota cheese ravioli with lemon butter sauce recipe. 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:
  1. Take Pasta
  2. Get 200 g (7.05 oz) Bread flour
  3. Take 200 g (7.05 oz) Cake flour
  4. Prepare 1 tsp Salt
  5. You need 100 ml (3.38 fl oz) Water
  6. Provide 2 Egg yolks
  7. Prepare 1 tbsp Olive oil
  8. Take Filling
  9. You need 300 g (10.58 oz) Spinach
  10. Take 200 g (7.05 oz) Ricotta cheese
  11. Take to taste Nutmeg powder
  12. You need to taste Fine salt & pepper
  13. Take Glue
  14. Prepare 1 Egg yolk
  15. Provide Sauce
  16. Use 4 tbsp Butter
  17. Provide 4 tsp Lemon juice
  18. Take 12 Sage leaves
  19. Take to taste Garlic chives
  20. Prepare to taste Dill
  21. Get Topping
  22. Get to taste Dill
Instructions to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. 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.
  2. Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well.
  3. 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.
  4. Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable.
  5. Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.
  6. 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…
  7. 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.
  8. Boil ravioli with plenty of water. It's done boiling when they come to the surface.
  9. Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.
  10. 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!
  11. My recipe was introduced as "Recipe of the Day".

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