Cheese and spinach ravioli with burnt butter recipe Recipe

Name: Cheese and spinach ravioli with burnt butter recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 330 g (11.6oz) baby English spinach; 260 g (9.2oz) fresh ricotta cheese; 130 g (4.6oz) freshly grated Parmigiano Reggiano cheese, plus extra, to serve; 100 g (3.5oz) grated aged buffalo mozzarella cheese; 65 g (2.3oz) beaten free-range or organic egg; 1 pinch freshly grated nutmeg, to taste; 1 pinch fine sea salt, to taste; 1 pinch freshly ground black pepper, to taste; 600 g (21.2oz) fresh egg pasta dough; 1 cup fine semolina, for dusting; 200 g (7.1oz) salted butter, chopped; 12 sage leaves

Servings: persons

330 g (11.6oz) baby English spinach
260 g (9.2oz) fresh ricotta cheese
130 g (4.6oz) freshly grated Parmigiano Reggiano cheese, plus extra, to serve
100 g (3.5oz) grated aged buffalo mozzarella cheese
65 g (2.3oz) beaten free-range or organic egg
1 pinch freshly grated nutmeg, to taste
1 pinch fine sea salt, to taste
1 pinch freshly ground black pepper, to taste
600 g (21.2oz) fresh egg pasta dough
1 cup fine semolina, for dusting
200 g (7.1oz) salted butter, chopped
12 sage leaves

1
Prepare the spinach by blanching in boiling water for 2 minutes.
2
Drain and refresh in iced water.
3
Squeeze as much liquid out of the spinach as possible.
4
Process the spinach in a food processor or use a mortar and pestle.
5
Mix with the three cheeses, beaten egg and nutmeg, season with the sea salt and black pepper and set aside.
6
To make the ravioli, roll the pasta dough into sheets of less than 1 mm thickness.
7
Brush one sheet lightly with water and place 1/2 tablespoon measures of the spinach mixture roughly 5 cm (2 inches) apart.
8
Place another sheet on top, pressing around the mixture to remove air bubbles (this step is essential).
9
Using a circle cutter of approximately 5-5.5 cm (2-2 1/4 inches) in diameter, cut round ravioli shapes, dust lightly with the semolina and place on tray lined with non-stick baking paper.
10
Cook the ravioli in abundant salted boiling water and drain.
11
Heat the butter in a saucepan and cook the sage leaves over medium-high heat until golden brown in colour.
12
Serve with the ravioli and extra Parmigiano Reggiano cheese.

1279

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 330 g (11.6oz) baby English spinach, 260 g (9.2oz) fresh ricotta cheese, 130 g (4.6oz) freshly grated Parmigiano Reggiano cheese, plus extra, to serve, 100 g (3.5oz) grated aged buffalo mozzarella cheese, and more.

Yes, Cheese and spinach ravioli with burnt butter recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese and spinach ravioli with burnt butter recipe

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