Filled Pasta with Herbs
ready in 50 min.
- For the filling
- 6 cups Spinach
- 1 cup Ricotta cheese
- ½ cup Parmesan (grated)
- 2 Tbsps breadcrumbs
- 1 egg
Pile the flour onto the work surface and create a well in the middle. Add the eggs, egg yolks, oil and salt to the well mix with a fork and knead into a smooth dough. Wrap in cling film and chill for 1 hour.
Blanche the spinach in boiling salt water for around 2 min. Drain and quench. Wring out well and chop.
Mix together the spinach, ricotta, nutmeg, cheese, bread crumbs and the egg and season with salt and ground black pepper.
Roll out the dough onto a floured work surface and cut out circles approx. 6 cm ?. Place 2 tsp of the filling onto each circle, brush the edges with water and fold in half. Press the edges closed with a fork and cook the ravioli in boiling salt water for around 4-5 min. Remove from the water using a draining spoon.
Melt the butter in a pan, fry the garlic and the sage leaves. Arrange the ravioli on preheated plates and drizzle with the sage butter. Serve immediately.