Difference between revisions of "Spinach and ricotta ravioli"
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Modified from [https://pastaevangelists.com/blogs/blog/spinach-and-ricotta-ravioli-recipe Spinach and ricotta ravioli]. Serves 2. | Modified from [https://pastaevangelists.com/blogs/blog/spinach-and-ricotta-ravioli-recipe Spinach and ricotta ravioli]. Serves 2. | ||
Revision as of 13:26, 16 April 2022
Modified from Spinach and ricotta ravioli. Serves 2.
Contents
Home made spinach and ricotta ravioli
Ingredients
Filling
- 100g frozen baby spinach
- 100g ricotta
- Zest of 1 lemon (or lemon juice if no zest is available)
- Nutmeg to taste
- Salt and black pepper to taste
Sage butter
- 30g butter
- 4 leaves of purple sage
Pasta
- Half a portion of pasta a la Lasagna or spaghetti or tagaltelli (put the rest in the freezer)
Directions
- Cook baby spinach for a minute in microwave, drain and leave to cool.
- Mix cooked spinach with remaining filling incredients and leave to stand for a couple of hours - meanwhile make the pasta.
- Having stood the pasta roll to thickness 6 in pasta roller, then lay on floured board and split the pasta into two halves.
- With one half, spoon the filling into a "grid" with 2cm between the edge, then the filling, then 4cm, then filling, then 2cm.
- Lay top over the filling and press down with a thin rolling pin.
- Use a pizza cutter to make the individual ravioli.
- Get a pan of water boiling and cook your ravioli for 2 minutes.
- Heat butter and sage in pan until butter is reduced a little and sage turns crispy.
Serve drizzled with butter and some sweetcorn and peas.
