How to Cook Delicious Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Overview Information Spinach is a vegetable. The leaves are used for food and to make medicine.

Here is the best “Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce” recipe we have found until now. This will be really delicious.

Ingredients of Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

1. You need of Pasta.
2. It’s 200 g (7.05 oz) of Bread flour.
3. It’s 200 g (7.05 oz) of Cake flour.
4. Take 1 tsp of Salt.
5. You need 100 ml (3.38 fl oz) of Water.
6. Prepare 2 of Egg yolks.
7. Prepare 1 tbsp of Olive oil.
8. It’s of Filling.
9. Take 300 g (10.58 oz) of Spinach.
10. Make ready 200 g (7.05 oz) of Ricotta cheese.
11. Take to taste of Nutmeg powder.
12. Take to taste of Fine salt & pepper.
13. It’s of Glue.
14. It’s 1 of Egg yolk.
15. It’s of Sauce.
16. Make ready 4 tbsp of Butter.
17. Make ready 4 tsp of Lemon juice.
18. Make ready 12 of Sage leaves.
19. Make ready to taste of Garlic chives.
20. It’s to taste of Dill.
21. Take of Topping.
22. It’s to taste of Dill.

It may be eaten cooked or raw, and the taste differs considerably.Spinach salads, dips, quiches, casseroles, and sides.Get tons of top recipes starring this sensational super food.Spinach is a great staple to add to your diet.

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce instructions

1. Making pasta takes time. Measure and prepare the filling & sauce ingredients and put them back in the refrigerator. As for spinach: boil, drain & squeeze out the water well. Then cut into bite size pieces in advance..
2. Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well..
3. Knead the pasta mixture well and then spread it. Approximately 1 mm - 1.5 mm thin. The mixture is a bit hard, so this might be the toughest step..
4. Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable..
5. Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper..
6. Place the filling on the pasta and then top it with another piece of pasta, which needs to be pasted with egg yolk as "glue". If the edge is not sealed, the filling may come out while boiling….
7. I used a MN cookie cutter I got in MN! It was the perfect size! Leftovers can be kept in the freezer for a wile..
8. Boil ravioli with plenty of water. It's done boiling when they come to the surface..
9. Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma..
10. Stop the heat, add lemon juice and mix gently. Mix ravioli with this lemon butter sauce. Place ravioli on the plate and put some dill on top for a nice presentation!.
11. My recipe was introduced as "Recipe of the Day"..

Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia.It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae.Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.

This leafy green vegetable grows all year round and is packed with vitamins and minerals.There are two basic types of spinach: flat-leaf and savoy.Spinach is notoriously nutritious and delicious too, so we've gathered our most-popular spinach recipes to round out your repertoire.Spinach is an excellent source of many vitamins and minerals, including ():Vitamin A.Spinach is high in carotenoids, which your body can turn into vitamin A.