Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

Hey everyone, hope you’re having an amazing day. Today, I’m gonna show you how to make a special dish, spinach & riccota cheese ravioli with lemon butter sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have spinach & riccota cheese ravioli with lemon butter sauce using 22 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. Pasta
  2. 200 g (7.05 oz) Bread flour
  3. 200 g (7.05 oz) Cake flour
  4. 1 tsp Salt
  5. 100 ml (3.38 fl oz) Water
  6. 2 Egg yolks
  7. 1 tbsp Olive oil
  8. Filling
  9. 300 g (10.58 oz) Spinach
  10. 200 g (7.05 oz) Ricotta cheese
  11. to taste Nutmeg powder
  12. to taste Fine salt & pepper
  13. Glue
  14. 1 Egg yolk
  15. Sauce
  16. 4 tbsp Butter
  17. 4 tsp Lemon juice
  18. 12 Sage leaves
  19. to taste Garlic chives
  20. to taste Dill
  21. Topping
  22. to taste Dill
Steps 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".

So that is going to wrap this up with this special food spinach & riccota cheese ravioli with lemon butter sauce recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!