Simple Way to Prepare Homemade Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spinach & riccota cheese ravioli with lemon butter sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spinach & riccota cheese ravioli with lemon butter sauce using 22 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:

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

Instructions to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:

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".

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