Step-by-Step Guide to Prepare Any-night-of-the-week Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

Hey everyone, it is Louise, welcome to my recipe site. 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’m gonna 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 well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have spinach & riccota cheese ravioli with lemon butter sauce using 22 ingredients and 11 steps. Here is how you can achieve that.

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

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

Steps 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".

So that’s going to wrap it up with this exceptional food spinach & riccota cheese ravioli with lemon butter sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!