Ravioli Verdi al Burro e Salvia
Serves 1
Directions
- 1Boil spinach.
- 2Add 250 g of ricotta to a bowl.
- 3Grate 20 g of pecorino cheese or Parmesan cheese to the bowl.
- 4Add lemon zest.
- 5Add a little nutmeg and pepper.
- 6Add salt and olive oil.
- 7Add three sage leaves.
- 8Process the filling.
- 9Blend 60 g boiled spinach and 3 eggs.
- 10Add the mix to some flour and knead until it is homogeneous.
- 11Let the dough rest for 30 minutes.
- 12Stretch the dough with a rolling pin.
- 13Add ricotta and sage filling and one egg yolk in the middle.
- 14Press very delicately.
- 15Cut the ravioli.
- 16Make a butter and sage sauce.
- 17Cook the ravioli.
- 18Plate the ravioli.
- 19Add olive oil and pepper.
Ingredients
- 250 g ricotta
- 20 g queso pecorino
- 20 g queso parmesano
- ralladura de limon
- nuez moscada
- pimienta
- sal
- aceite de oliva
- 3 hojas de salvia
- 60 g espinaca hervida
- harina
- 3 huevos
- yema de campo
- butter
Equipment
potbowlgraterblenderrolling pinknifepan
Tips
- Use queso pecorino or queso parmesano, el que más te guste
- De molde podés usar lo que tengas en tu casa
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