Unique Recipe Spinach Riccota Cheese Ravioli with Lemon Butter Sauce Restaurant Style

Without fail cooking ultimate Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce easy, fast, practical.

Good Morning every body, at this time you can make recipe Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce with 22 ingredients and 11 steps. Below this is how to make it, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 22 ingredients and 11 stages of easy cooking Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce.

Ingredients for Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce #

1. Needed : Pasta.

2. Prepare 200 g (7.05 oz) : Bread flour.

3. Needed 200 g (7.05 oz) : Cake flour.

4. Needed 1 tsp : Salt.

5. Prepare 100 ml (3.38 fl oz) : Water.

6. Prepare 2 : Egg yolks.

7. Needed 1 tbsp : Olive oil.

8. Needed : Filling.

9. Needed 300 g (10.58 oz) : Spinach.

10. Prepare 200 g (7.05 oz) : Ricotta cheese.

11. Needed to taste : Nutmeg powder.

12. Prepare to taste : Fine salt & pepper.

13. Prepare : Glue.

14. Prepare 1 : Egg yolk.

15. Needed : Sauce.

16. Prepare 4 tbsp : Butter.

17. Needed 4 tsp : Lemon juice.

18. Needed 12 : Sage leaves.

19. Needed to taste : Garlic chives.

20. Needed to taste : Dill.

21. Needed : Topping.

22. Prepare to taste : Dill.

If all basic ingredients Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking 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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