Recipe: at dinner Spinach &amp; Riccota Cheese Ravioli with Lemon Butter Sauce

Allen Allison

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Recipe: at dinner Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce Delicious, fresh and tasty.

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce. Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits, including lowering the risk of cancer and reducing. Overview Information Spinach is a vegetable.

Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia.

It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae.

Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.

You can cook Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce using 22 ingredients and 11 steps. Here is how you cook it.

Ingredients of Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

You need of Pasta.
It’s 200 g (7.05 oz) of Bread flour.
It’s 200 g (7.05 oz) of Cake flour.
Prepare 1 tsp of Salt.
You need 100 ml (3.38 fl oz) of Water.
Prepare 2 of Egg yolks.
You need 1 tbsp of Olive oil.
It’s of Filling.
It’s 300 g (10.58 oz) of Spinach.
You need 200 g (7.05 oz) of Ricotta cheese.
Prepare to taste of Nutmeg powder.
You need to taste of Fine salt & pepper.
Prepare of Glue.
You need 1 of Egg yolk.
Prepare of Sauce.
You need 4 tbsp of Butter.
Prepare 4 tsp of Lemon juice.
It’s 12 of Sage leaves.
You need to taste of Garlic chives.
It’s to taste of Dill.
Prepare of Topping.
It’s to taste of Dill.

It may be eaten cooked or raw, and the taste differs considerably.

Spinach salads, dips, quiches, casseroles, and sides.

Get tons of top recipes starring this sensational super food.

Spinach is notoriously nutritious and delicious too, so we've gathered our most-popular spinach recipes to round out your repertoire.

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

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..
Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well..
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..
Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable..
Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper..
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….
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..
Boil ravioli with plenty of water. Its done boiling when they come to the surface..
Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma..
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!.
My recipe was introduced as "Recipe of the Day"..

Spinach is an excellent source of many vitamins and minerals, including ():Vitamin A.

Spinach is high in carotenoids, which your body can turn into vitamin A.

The spinach drink, in addition to those made from beetroot juice and rocket salad (another leafy green), also lowered blood pressure.

Diastolic blood pressure remained lower five hours after.

The various health benefits of spinach are due to the presence of minerals, vitamins, pigments, and phytonutrients, including potassium, zinc, magnesium, iron, and calcium.