Ingredients

The following ingredients have 4 Servings
  • 2.667 cups flour
  • 3 eggs
  • 2 egg yolks
  • 1 Tbsp Oil
  • 0.5 tsp salt
  • 6 cups Spinach
  • 1 cup Ricotta cheese
  • Nutmeg
  • 0.5 cup Parmesan (grated)
  • 2 Tbsps breadcrumbs
  • 1 egg
  • 5 Tbsps butter
  • 15 Sage
  • 2 garlic cloves (finely chopped)

Instruction

  • Pile the flour onto the work surface and create a well in the middle. Add the eggs, egg yolks, oil and salt to the well mix with a fork and knead into a smooth dough. Wrap in cling film and chill for 1 hour.
  • Blanche the spinach in boiling salt water for around 2 min. Drain and quench. Wring out well and chop.
  • Mix together the spinach, ricotta, nutmeg, cheese, bread crumbs and the egg and season with salt and ground black pepper.
  • Roll out the dough onto a floured work surface and cut out circles approx. 6 cm ?. Place 2 tsp of the filling onto each circle, brush the edges with water and fold in half. Press the edges closed with a fork and cook the ravioli in boiling salt water for around 4-5 min. Remove from the water using a draining spoon.
  • Melt the butter in a pan, fry the garlic and the sage leaves. Arrange the ravioli on preheated plates and drizzle with the sage butter. Serve immediately.