Spinach Ravioli with Sage Butter

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

250 g semolina (durum wheat semolina)
2 egg (s), (class M)
salt and pepper
1 tablespoon olive oil

For the filling:

Instructions

Work the durum wheat into a smooth dough with eggs, olive oil, salt and pepper. Chill in cling film for 1 hour.
In the meantime, wash and clean the spinach for the filling. Put the spinach dripping wet in a saucepan with a little boiling water and cook for 3-4 minutes. Put the spinach in a sieve and squeeze it out well using a slotted spoon. Finely chop the spinach on a cutting board.
Squeeze out the ricotta well in a kitchen towel.
Put the spinach with the ricotta, peccorino cheese and 1 egg yolk in a bowl and mix well.
Season to taste with salt, pepper and nutmeg. Refrigerate.
Unwrap the pasta dough and portion into 4 equal pieces. Press the dough pieces flat about 1 cm. Turn each piece of dough through the smooth roller of the pasta machine from levels 1-6. Place the sheet of dough on a floured work surface.
Put the filling in a piping bag. Squirt the size of a walnut (16 times) next to each other on 2 of the dough sheets at a distance of 4-5 cm. Whisk the rest of the egg yolk and brush the unoccupied pastry sheets with it. Place these sheets of dough with the yolk side down on the ones with the filling
Press the dough around the filling and along the edge.
Ravioli cutter (8cm diameter) - Cut out 16 ravioli. Cook the ravioli in slightly boiling salted water for 4 - 5 minutes, drain and drain.
For the sage butter, roast the pine nuts in a pan without fat until golden brown. Melt the butter, pluck the sage leaves and add with the pine nuts. Fry briefly and add the ravioli. Swirl in the sage butter and serve immediately in deep plates.

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