Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce


  1. Pasta
  2. 200 g (7 oz) Bread flour
  3. 200 g (7 oz) Cake flour
  4. 1 tsp Salt
  5. 100 ml (3 1/3 fl oz) Water
  6. 2 Egg yolk
  7. 1 tbsp Olive oil
  8. Filling
  9. 300 g (10 1/2 oz) Spinach
  10. 180 g (6 1/3 oz) Ricotta cheese
  11. to taste Nutmeg powder
  12. to taste Fine salt & pepper
  13. Glue
  14. 1 Egg yolk
  15. Sauce
  16. 4 tbsp Butter
  17. 4 tsp Lemon juice
  18. 12 Sage leaves
  19. to taste Garlic chive
  20. to taste Dill
  21. Topping
  22. to taste Dill


  1. 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.

  2. Mix “bread flour, cake flour & salt” and then add “water, egg yolks & olive oil” and mix well.

  3. 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.

  4. Cut the pasta with a cookie cutter. Need to put the filling in it later, so “not to small” cookie cutter will be suitable.

  5. Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.

  6. 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”.

  7. I used a MN cookie cutter I got in MN! It was the perfect size!

  8. Boil ravioli with plenty of water. It’s done boiling when they come to the surface.

  9. Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.

  10. 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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