Ravioli with Spinach Ricotta in Sage Butter

Summary

Prep Time	40 mins
Cook Time	15 mins
Total Time	1 hr 55 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

For the dough:

For the filling:

For the sauce:

3 tablespoon butter
1 handful sage leaves, plucked

Ravioli with Spinach Ricotta in Sage Butter

Instructions

For the dough, knead all the ingredients well, wrap the dough in cling film and place in the refrigerator for 1 hour.
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.
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.
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.
Froth the butter in the pan, briefly toast the sage leaves in it and then pour the butter over the ravioli.

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