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🍝 Homemade Ravioli with Spinach Ricotta and Sage Butter

763 kcal · 30 min · 4 servings

Ingredients

• 350 g spelt whole wheat flour
• 3 eggs
• salt
• 4 tbsp olive oil
• 300 g fresh leaf spinach
• 2 garlic cloves
• 4 tbsp butter
• 300 g ricotta (30% fat in dry matter)
• 100 g parmesan (1 piece)
• pepper from the mill
• nutmeg
• 1 egg white
• 10 g sage (0.5 bunch)

Instructions

1. 1. Mix flour, eggs, salt, and olive oil in a bowl.
2. 2. Knead the dough vigorously until it is smooth and elastic.
3. 3. Wrap the dough in plastic wrap.
4. 4. Chill the dough in the refrigerator for 30 minutes.
5. 5. Wash the spinach and remove any tough stems.
6. 6. Blanch the spinach in boiling salted water for 1 minute.
7. 7. Shock the spinach immediately with cold water.
8. 8. Peel the garlic and chop it finely.
9. 9. Heat 1 tablespoon of butter in a pan.
10. 10. Sauté the garlic for 2 minutes over medium heat.
11. 11. Remove the pan from the heat.
12. 12. Grate the Parmesan cheese finely.
13. 13. Mix 60 grams of Parmesan, the spinach, the garlic, and ricotta.
14. 14. Season the filling with salt, pepper, and nutmeg.
15. 15. Roll out the dough thinly.
16. 16. Cut out circles with a diameter of about 6 cm.
17. 17. Place a teaspoon of filling on each dough circle.
18. 18. Brush the edges with egg white.
19. 19. Fold the dough edges to form half-moons.
20. 20. Press the edges firmly together.
21. 21. Boil the ravioli in simmering salted water for 10 to 12 minutes.
22. 22. Wash the sage leaves and shake them dry.
23. 23. Heat the remaining butter in a pan.
24. 24. Add the sage leaves to the hot butter.
25. 25. Remove the ravioli with a slotted spoon.
26. 26. Let the ravioli drain well.
27. 27. Toss the ravioli in the sage butter.
28. 28. Sprinkle the finished pasta with remaining Parmesan.
29. 29. Serve the dish warm.

Nutrition per serving

• kcal: 763
• Protein: 35 g · Fett/Fat: 43 g · Carbs: 58 g