How to Make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce in 31 Minutes for Beginners

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, spinach & riccota cheese ravioli with lemon butter sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

Overview Information Spinach is a vegetable. The leaves are used for food and to make medicine. Spinach is used for obesity, memory and thinking skills (cognitive function), fatigue, cancer, and.

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

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

1. Make ready Pasta
2. Make ready Bread flour
3. Get Cake flour
4. Make ready Salt
5. Get Water
6. Take Egg yolks
7. Take Olive oil
8. Take Filling
9. Make ready Spinach
10. Get Ricotta cheese
11. Make ready Nutmeg powder
12. Get Fine salt & pepper
13. Make ready Glue
14. Take Egg yolk
15. Prepare Sauce
16. Get Butter
17. Prepare Lemon juice
18. Take Sage leaves
19. Make ready Garlic chives
20. Take Dill
21. Prepare Topping
22. Prepare Dill

It may be eaten cooked or raw, and the taste differs considerably. Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

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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