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🍽️ Homemade Spinach Ravioli in Sage Butter

747 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp olive oil
• salt
• flour (for working)
• 400 g spinach
• salt
• 1 shallot
• 2 garlic cloves
• 1 tbsp butter
• 1 tbsp olive oil
• 1 egg yolk
• 200 g ricotta
• 2 tbsp freshly grated parmesan
• salt
• pepper (from the mill)
• nutmeg
• 2 sprigs sage
• 30 g butter
• 2 tbsp lemon juice
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. If the dough is too dry, add a little water, or if it is too sticky, add a little flour.
4. 4. Shape the dough into a ball.
5. 5. Let the dough rest, covered, for about 30 minutes.
6. 6. Wash the spinach thoroughly and remove tough stems.
7. 7. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
8. 8. Drain the spinach and squeeze it well to remove excess water.
9. 9. Chop the spinach roughly.
10. 10. Peel the shallot and the garlic.
11. 11. Dice the shallot and garlic finely.
12. 12. Sauté the vegetables in hot butter.
13. 13. Let the mixture cool down briefly.
14. 14. Put the spinach, oil, and egg yolk into a blender.
15. 15. Puree everything together with the cooled shallot mixture.
16. 16. Transfer the puree mixture into a bowl.
17. 17. Mix the mass well with the well-drained ricotta and the Parmesan.
18. 18. Season the filling with salt, pepper, and nutmeg.
19. 19. Knead the dough one more time briefly.
20. 20. Roll out the dough using a pasta machine or a rolling pin on a lightly floured surface.
21. 21. The dough sheet should be as thin as the back of a knife.
22. 22. Lay out half of the dough.
23. 23. Place 1 to 2 teaspoons of filling on the dough at intervals of 5 to 6 centimeters.
24. 24. Fold the remaining dough over the filling.
25. 25. Press the dough firmly around the filling.
26. 26. Cut the ravioli into square shapes using a pastry wheel.
27. 27. Bring salted water to a gentle simmer.
28. 28. Cook the ravioli in the water for 4 to 5 minutes.
29. 29. Rinse the sage thoroughly.
30. 30. Shake the sage dry.
31. 31. Pluck the sage leaves from the stems.
32. 32. Melt the butter together with the lemon juice in a hot pan.
33. 33. Add the sage leaves to the butter and fry them briefly.
34. 34. Add the drained ravioli to the pan.
35. 35. Toss the ravioli in the sage butter.
36. 36. Plate the ravioli.
37. 37. Sprinkle grated Parmesan over them.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 747
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 80 g