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Ingredients
Ricotta Ravioli with Sage Butter
- For the dough
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 1 Tbsp vegetable oil
- ½ tsp salt
- For the filling
- 300 grams Spinach
- 200 grams Ricotta cheese
- salt
- freshly ground pepper
- Nutmeg
- 60 grams grated Parmesan
- 2 Tbsps breadcrumbs
- 1 egg
Pour flour onto work surface. Create a well in the center and add eggs, egg yolks, oil and salt. Mix with a fork and knead with hands until smooth. Wrap in plastic wrap and chill for 1 hour.
Rinse spinach and blanch for about 2 minutes in boiling salted water. Drain and rinse. Squeeze out excess water and chop. Add Ricotta, nutmeg, Parmesan, breadcrumbs and egg. Mix well.
Divide the dough into portions. On a floured surface, roll out thinly and cut out 6 cm large circles. Continue rolling and cutting until all dough is used. Add 2 teaspoons of filing to each circle. Sprinkle edges with water and fold to creat half circles. Press edges down firmly with a fork. Cook ravioli in boiling salted water for about 4-5 minutes. Remove with a slotted spoon and drain well. Melt butter in a frying pan. Add sage leaves and lime zest. Stir in the lime juice. Arrange ravioli on warmed plates and add lime sage butter to serve.