🍽️ Homemade Spinach Ravioli with Sage Butter

Name: Homemade Spinach Ravioli with Sage Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g flour; 3 eggs; 2 egg yolks; 1 tbsp oil; 0.5 tsp salt; 300 g spinach; 200 g ricotta; salt; pepper (from the mill); nutmeg; 60 g parmesan; 2 tbsp breadcrumbs; 1 egg; 5 tbsp butter; 15 sage leaves; 2 garlic cloves

799 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g flour
3 eggs
2 egg yolks
1 tbsp oil
0.5 tsp salt
300 g spinach
200 g ricotta
salt
pepper (from the mill)
nutmeg
60 g parmesan
2 tbsp breadcrumbs
1 egg
5 tbsp butter
15 sage leaves
2 garlic cloves

Instructions

1. Pour the flour onto a clean work surface.
2. Create a well in the center of the flour.
3. Add the eggs, the egg yolk, the oil, and the salt into the well.
4. Mix the ingredients initially with a fork.
5. Then knead the mixture into a smooth dough with your hands.
6. Wrap the dough tightly in cling film.
7. Place the dough in the refrigerator for one hour.
8. Carefully select and thoroughly wash the spinach.
9. Blanch the spinach for about two minutes in boiling salted water.
10. Drain the spinach and rinse it with cold water.
11. Let the spinach drain well.
12. Squeeze the spinach firmly to remove any remaining moisture.
13. Finely chop the spinach with a knife.
14. Add the ricotta, the spices, the Parmesan, the breadcrumbs, and the egg to the spinach mixture.
15. Mix all filling ingredients thoroughly together.
16. Dust the work surface with a little flour.
17. Take a portion of the dough and roll it out thinly.
18. Cut out circles with a diameter of about six centimeters.
19. Roll out the remaining dough pieces again and use them as well.
20. Place two teaspoons of filling on each dough circle.
21. Brush the edges of the dough circles with a little water.
22. Fold the circles into half-moons.
23. Press the edges firmly with a fork.
24. Bring salted water to a boil.
25. Cook the ravioli for four to five minutes.
26. Remove the ravioli with a slotted spoon.
27. Let the ravioli drain well.
28. Peel the garlic.
29. Finely chop the garlic.
30. Melt the butter in a pan.
31. Sauté the garlic lightly.
32. Swirl the sage leaves briefly in the butter.
33. Warm the plates.
34. Arrange the ravioli on the plates.
35. Pour the sage butter over the ravioli.

Nutrition per serving

kcal: 799
Protein: 30 g · Fett/Fat: 39 g · Carbs: 80 g