- 200 g (7 oz) Bread flour
- 200 g (7 oz) Cake flour
- 1 tsp Salt
- 100 ml (3 1/3 fl oz) Water
- 2 Egg yolk
- 1 tbsp Olive oil
- 300 g (10 1/2 oz) Spinach
- 180 g (6 1/3 oz) Ricotta cheese
- to taste Nutmeg powder
- to taste Fine salt & pepper
- 1 Egg yolk
- 4 tbsp Butter
- 4 tsp Lemon juice
- 12 Sage leaves
- to taste Garlic chive
- to taste Dill
- to taste Dill
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.
Mix “bread flour, cake flour & salt” and then add “water, egg yolks & olive oil” and mix well.
Knead the pasta mixture well and then spread it. Approximately 1.5 mm – 2 mm thin. The mixture is a bit hard, so this might be the toughest step.
Cut the pasta with a cookie cutter. Need to put the filling in it later, so “not to small” cookie cutter will be suitable.
Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.
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”.
I used a MN cookie cutter I got in MN! It was the perfect size!
Boil ravioli with plenty of water. It’s done boiling when they come to the surface.
Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.
Stop the heat, add lemon juice and mix gently. Marinade ravioli with this lemon butter sauce. Place ravioli on the plate and put some dill on top for a nice presentation!
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