Ravioli with Spinach Ricotta in Sage Butter

Summary

Ingredients

For the dough:

• 2 egg yolks
• 1 tablespoon olive oil
• 1 egg (s)
• 250 g flour
• salt

For the filling:

• 250 g spinach leaves
• 1 clove (s) garlic to taste
• 1 tablespoon butter
• 150 g parmesan cheese
• 200 g ricotta
• 1 egg yolk
• salt and pepper
• nutmeg

For the sauce:

• 3 tablespoon butter
• 1 handful sage leaves, plucked

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Instructions

1. For the dough, knead all the ingredients well, wrap the dough in cling film and place in the refrigerator for 1 hour.
2. Wash the spinach leaves and briefly heat them in a little water and let them collapse. Then squeeze out well, chop finely and sauté briefly with the butter and garlic. Add the parmesan, ricotta and egg yolk, stir again and season with salt, pepper and nutmeg.
3. Roll out the dough thinly and cut out approx. 8 cm circles with a glass, it should be 16 pieces. Now place a teaspoon of the filling on each of the dough, not quite in the middle, so that you can fold the other half of the dough over it. Press the edges together well so that nothing can ooze out while cooking.
4. Let the ravioli simmer in slightly boiling salted water with a dash of olive oil for about 8 minutes. Drain well and serve on plates.
5. Froth the butter in the pan, briefly toast the sage leaves in it and then pour the butter over the ravioli.