Ravioli with Ricotta-Spinach Filling in Browned Sage Butter - Simple & Homemade
Homemade ravioli with ricotta and spinach filling in browned sage butter is a true highlight for any foodie. As a little cat with a great passion for Italian cuisine, I know exactly that fresh pasta dough and a creamy filling are irreplaceable. This dish is surprisingly quick to make once you get the hang of it. The delicate note of fresh sage, gently tossed in golden butter, gives the ravioli an aromatic elegance that would impress in any restaurant. Whether as a quick dinner for yourself or a pampering moment on the weekend – this vegetarian pasta creation is guaranteed to succeed. Grab your rolling pin, forget about store-bought products, and let's cook together. The combination of tender ricotta and savory spinach in a nutty butter emulsion is simply divine. It's healthy, fresh, and absolutely easy to follow with this step-by-step guide. Purr – enjoy your meal!
Ingredients
Preparation
Mix flour (100 g) with egg (1) into a smooth dough and let it rest briefly.
Sauté leaf spinach (50 g) briefly, chop finely, and mix with ricotta (80 g) and some grated parmesan (20 g).
Roll out the pasta dough thinly, place small heaps of filling on it, and cover with a second layer of dough to neatly cut out the ravioli.
Cook the ravioli in boiling salted water until they float on the surface.
Meanwhile, let butter (30 g) foam in a pan until lightly browned, and crisp the sage leaves (6) in it.
Gently toss the drained ravioli in the sage butter and serve with the remaining parmesan (20 g).
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