Spinach Ravioli with Sage Butter

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• flour (for working)
• 400 g spinach
• Salt
• 1 Shallot
• 2 Garlic cloves
• 1 tbsp butter
• 1 tbsp Olive Oil
• 1 egg yolk
• 200 g ricotta
• 2 tbsp freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 sprigs sage
• 30 g Butter
• 2 tbsp lemon juice
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Knead the flour, eggs and oil with 1 tsp salt into a smooth, supple dough. Add a little water or extra flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   Wash, trim and briefly blanch the spinach in salted water. Shock, drain well and roughly chop. Peel and finely chop the shallot and garlic; sauté them in hot butter until fragrant. Let cool slightly, then blend with the spinach, olive oil and egg yolk in a blender until smooth. In a bowl mix thoroughly with well-drained ricotta and Parmesan. Season with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 2 mm. Place half of the dough in 5–6 cm intervals, spooning 1–2 tsp of filling onto each piece, then cover with the remaining dough. Press around the filling to seal and cut into square pockets with a pastry cutter. Boil the ravioli in simmering salted water for 4–5 minutes.

4. 4.

   Rinse the sage leaves, shake dry and pluck them from stems. Melt butter with lemon juice in a hot pan. Add the sage, sauté briefly, then toss the drained ravioli to coat.

5. 5.

   Plate the ravioli and sprinkle with Parmesan before serving.