Ricotta & Spinach Ravioli With Sage Butter has a subtle, nutty flavor and is so creamy and filling. The combination of spinach and ricotta cheese makes this ravioli very nutritious and beneficial for your health. You can’t go wrong with this delish meal!
Ricotta & Spinach Ravioli With Sage Butter
Ingredients
Ingredients
- 300 g fresh pasta pasta squares
Filling Ingredients
- 300 g fresh spinach
- 250 g ricotta cheese
- 50 g parmesan cheese, grated
- 30 g 2 tbsp) pine nuts, roasted
- nutmeg, to taste
Sage Butter Ingredients
- 50 g butter
- 10 sage leaves, chopped
- 50 ml (3 tbsp + 1 tsp) cream
- 50 g parmesan cheese
- ground black pepper, to taste
Instructions
Preparation
- Bring a large pan of salted water to a boil and blanch the spinach by cooking for 5 seconds, draining, refreshing with cold water, and draining again.
- Finely chop the spinach and combine it with the filling ingredients.
- Lay half of the pasta sheets on a flat surface and place one heaped teaspoon of the filling onto each sheet of pasta.
- Brush the edges of the pasta with egg white and place another pasta sheet on top, using a fork to seal the edges to form an envelope.
- Prepare the sage butter. Melt the butter in a saucepan on low heat. Add the sage, sea salt, and cream and simmer for a few seconds.
- Stir in the cheese until melted. Season.
- Cook the ravioli ready in 6-8 minutes.
- Serve directly topped with the sage butter.
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