update, how preparing recipe Spinach Riccota Cheese Ravioli with Lemon Butter Sauce with 22 ingredients and 11 stages of easy cooking, which is very easy.
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Good Evening all, now you can present recipe Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce with 22 ingredients and 11 steps. Below this is how to cook, please carefully carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 22 ingredients and 11 stages of easy cooking Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce.
Ingredients all Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce
Prepare : Pasta.
Prepare 200 g (7.05 oz) : Bread flour.
Needed 200 g (7.05 oz) : Cake flour.
Prepare 1 tsp : Salt.
Needed 100 ml (3.38 fl oz) : Water.
Needed 2 : Egg yolks.
Prepare 1 tbsp : Olive oil.
Needed : Filling.
Prepare 300 g (10.58 oz) : Spinach.
Prepare 200 g (7.05 oz) : Ricotta cheese.
Needed to taste : Nutmeg powder.
Prepare to taste : Fine salt & pepper.
Prepare : Glue.
Needed 1 : Egg yolk.
Needed : Sauce.
Needed 4 tbsp : Butter.
Prepare 4 tsp : Lemon juice.
Prepare 12 : Sage leaves.
Prepare to taste : Garlic chives.
Prepare to taste : Dill.
Prepare : Topping.
Needed to taste : Dill.
If all raw materials Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce
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. It's 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"..
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