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

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Citrus fruit will be one of the better things that you might have for your desserts, rather than having a piece of cake or perhaps ice cream. Citrus fruits in addition present you with vitamin C, together with other vitamins and minerals that can certainly help keep you healthy. You may also want to combine a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

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We hope you got insight from reading it, now let’s go back to spinach & riccota cheese ravioli with lemon butter sauce recipe. To cook spinach & riccota cheese ravioli with lemon butter sauce you need 22 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. Use Pasta
  2. Use 200 g (7.05 oz) Bread flour
  3. Prepare 200 g (7.05 oz) Cake flour
  4. Take 1 tsp Salt
  5. Provide 100 ml (3.38 fl oz) Water
  6. Provide 2 Egg yolks
  7. You need 1 tbsp Olive oil
  8. Take Filling
  9. Prepare 300 g (10.58 oz) Spinach
  10. Take 200 g (7.05 oz) Ricotta cheese
  11. Get to taste Nutmeg powder
  12. Get to taste Fine salt & pepper
  13. Provide Glue
  14. Get 1 Egg yolk
  15. Provide Sauce
  16. Prepare 4 tbsp Butter
  17. Get 4 tsp Lemon juice
  18. You need 12 Sage leaves
  19. You need to taste Garlic chives
  20. You need to taste Dill
  21. Take Topping
  22. You need to taste Dill
Steps 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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