- For Pasta Dough 1. Mix all dry ingredients in a big bowl. Make a well in the centre. 2. Now add spinach puree(if using), olive oil and water. Add half of water at first. 3. Start incorporating flour gradually. Make it into a ball. 4.Now transfer to the platform and start kneading by the stretch, fold and rotate method. Knead until smooth, about 10 min. Cover with cling film and let it rest for atleast 30 min. 5. Dough can be kept in the fridge for upto 2 days.
- For Making Ravioli 1. Mix all the filling ingredients together and keep it in fridge until used. 2. Roll out the dough into a very thin sheet.( You should be able to see the light pass through). 3. Place cherry size fillings on half of the pasta sheet at equal distance (two fingers apart). 4. Fold the other half of the sheet over the fillings and carefully shape the ravioli pressing out any air. 5. Brush water on the edges to seal. Cut squares with a pizza cutter. Seal edges with a fork. 6. You can freeze these ravioli if not using the same day. They freeze really well and stay fresh for up to a month.
- Final dish 1. Boil ravioli in Salted boiling water for 4-5 min. Make sure you take a big pot for boiling as fresh pasta expands. 2. Melt butter in the pan and add sage leaves. Cook on low heat until butter starts turning light brown. 3. Turn the heat high and add 2 ladles of pasta water and stir continuously to emulsify the sauce. 4. Add the ravioli directly into the pan and toss. 5. Serve with lots of Parmesan cheese.
By Donna Cuccina
Spinach Ricotta Ravioli in Sage Butter
By Foodism Team
Apr, 2nd
823
Servings
2 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- While flour /All purpose flour 200g
- Olive oil 1 tbsp
- Water 90-100 ml
- Filling Ricotta Cheese 100g
- Blanched and chopped Spinach 100g
- Parmesan Cheese 30g
- Nutmeg ½ Tsp
- Black pepper and salt to taste
- For Sauce
- Butter 2Tbsp
- Fresh sage leaves 5
