Ravioli with Browned Sage Butter
Homemade ravioli with ricotta, spinach and browned sage butter gives an Italian inspired dinner with lots of aroma. This recipe for ravioli with browned sage bu…
Ingredienser
Instructions
Add tipo 00 flour, salt, eggs and egg yolks to a stand mixer.
Knead the dough with a dough hook on low speed for at least 5 minutes, until smooth and elastic.
Wrap the pasta dough in plastic and refrigerate for at least 30 minutes.
Cook the spinach in lightly salted water for 30 seconds, until bright green.
Cool the spinach quickly in ice cold water.
Squeeze out all liquid and finely chop the spinach.
Mix spinach, ricotta, Parmesan, egg, nutmeg, salt and pepper in a bowl.
Keep the filling chilled until use.
Lightly brown the butter in a saucepan.
Add sage, pine nuts and finely chopped garlic.
Let it cook for a couple of minutes without letting the garlic brown.
Roll the pasta dough thinly, about 1 mm, with a pasta machine or rolling pin.
Cut the pasta sheet into two equal pieces.
Place small portions of filling on one pasta sheet with even spacing.
Brush lightly with beaten egg around the filling.
Carefully place the second pasta sheet over it.
Press down around each portion of filling to seal the pasta and remove air pockets.
Cut out the ravioli with a cutter or knife.
Boil the ravioli in lightly salted water for about 4 minutes, until the pasta is al dente.
Serve the ravioli with browned sage butter and grated Parmesan.
Nutrition per serving
Energi ca. 986 kcal
Protein 40.8 g
Fett 67.3 g
Karbohydrater 56.3 g
Fiber 4.2 g
Sukker 1.9 g
Salt 0.7 g
Tips & tricks
Press well around the filling before cutting out the ravioli. This removes air pockets and makes the pasta less likely to burst during boiling.
Did you know?
Ravioli with browned sage butter gets lots of flavor from few elements. Ricotta and spinach give a mild creamy filling, while browned butter adds nutty aroma and sage gives herbal depth. Pine nuts add crisp contrast, and thin pasta dough lets the filling come through clearly.
