Spinach Ravioli with Ricotta, Parmesan and Sage-Butter Sauce

Beautifully coloured home-made pasta.



Ingredients:

Dough-

2,5 cups (+,-) flour

3 eggs

1 bunch spinach (200 g cooked or 250 g frozen )

Pinch of salt

Ricotta filling-

500 g Ricotta

2 eggs

1/2 cup Parmesan

4-5 leaves finely chopped sage

1 teas salt

Sage-butter sauce-

125 g butter

8-10 sage leaves

Parmesan for sprinkling

Method:

Dough- Squeeze spinach well, chop finely (food processor), add eggs and beat together. Mix in flour and salt, process. Take out on a working surface and knead into a stiff dough. Cover with cling wrap and leave it to rest. Meanwhile prepare filling and butter sauce.

Filling- Mix all ingredients into a smooth paste.

Sage-butter sauce- Put butter and sage leaves into a small pan, melt butter and bring to boil. Cook until butter golden and sage release aroma.

Finalising-

Roll out your dough on a floured surface, or use pasta machine; start from thicker to thinner settings. I stop at no 7 (of 9 settings for thickness).

Put a large pot of salted water to boil.

Put 1 teas of cheese filling with some space on every other piece of rolled dough. Brush with water the space in between cheese filling, cover with other pasta sheet and press dampen parts. Cut into ravioli. Place ravioli in boiling water (10-12 at time). Cook until they come to the surface. Take them out (slothed spoon) onto a serving dish. Spoon some butter-sage sauce over them. Repeat with all the rest.

Sprinkle with Parmesan and enjoy healthy colourful meal.







Ravioli sa rikotom, parmezanom i maslac-žalfija prelivom



Divno obojena, zdrava domaca tjestenina



Potrebno:

Tijesto-

2,5 solje (+,-) brasna

3 jaja

1 veza spinata (200 gr kuhanog ili 250 smrznutog)

malo soli

Nadjev-

500 gr Ricota sira (ili slicno)

2 jaja

1/2 solje ribanog parmezana

4-5 listica zalfije / kadulje, sjeckane

1 k soli

Zalfija-maslac preliv-

125 gr maslaca

8-10 listova zalfije

Parmezan za posuti

Nacin:

Tijesto- Iscijedite spinat dobro, isjeckajte ga sitno (elektricna sjeckalica), ubacite jaja i sjeckajte zajedno. Dodajte brasno i so, promijesajte, istresite na radnu povrsinu i umijesite tvrdje tijesto. Pokrijte celofanskom folijom i ostavite odmarati. U medjuvremenu pripremite nadjev / punjenje.

Nadjev-

Pomijesjte sve sastojke u jednolicnu masu.

Zalfija-maslac preliv- Stavite maslac i zalfiju u manju posudu na ringlu i kuhajte dok maslac ne pozuti a zalfija pusti aromu.

Zavrsetak- Razvaljajte tijesto tanko na pobrasnjenoj povrsini, ili upotrijebite masinu za tjesteninu. Provlacite tijesto od deblje ka tanjoj mogucnosti. Ja se zaustavim na debljini br 7 (od ukupno 9 debljina).

Na svaki drugi komad razvucenog tijesta stavite hrpice od 1 k sira; premazite vlaznom cetkicom dijelove izmedju sira, pa preklopite drugom polovinom tijesta. Pritisnite prstima vlazne dijelove. Izrezite tijesto na raviole.

Stavite veci lonac sa zasoljenom vodom da provri. Ubacujte 10-12 komada tijesta, kada isplivaju izvadite ih (ocijedjene) u posudu za serviranje. Pospite sa malo maslaca sa zalfijom. Isto ucinite sa ostatkom raviola i maslacem. pospite Parmezanom i uzivajte u divno (prirodno) obojenoj tjestenini.