Spinach-Ricotta Ravioli in Orange Sage Butter

Ingredients

• 350 g flour
• Salt
• 3 eggs
• 2 tbsp olive oil
• 100 g Spinach
• 1 Garlic clove
• 1 egg
• 250 g ricotta
• 80 g grated parmesan
• black pepper (freshly ground)
• flour (for working)
• 30 g Butter
• 8 sage leaves
• 1 Orange (juice)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Place the flour with 1 tsp salt on a work surface, form a well and pour in the eggs and oil. Knead into a smooth dough, adding more flour or cold water if needed. Shape into a ball, wrap in plastic and rest for about 30 minutes.

2. 2.

   While the dough rests, wash, trim and blanch the spinach briefly in salted water. Shock, drain, squeeze out excess liquid and finely chop. Peel and finely chop the garlic. Separate the egg yolk from the white. In a bowl mix the spinach, well-drained ricotta, 40 g parmesan and the yolks. Season with salt and pepper.

3. 3.

   Roll the dough thin on a floured surface or use a pasta machine. Cut circles of 7-8 cm diameter and place 1 tsp filling in the center of each. Brush the edges with egg white, fold into half-moons and press the ends together to seal. Repeat until all dough is used. Dust finished tortellini with flour and set aside.

4. 4.

   Cook the tortellini in boiling salted water for about 5 minutes, until they float to the surface.

5. 5.

   Melt butter in a pan. Wash and pat dry sage leaves, add them to the butter. Pour in orange juice, lightly salt and season with a pinch of nutmeg. Toss the cooked, drained pasta in the sage-orange butter. Serve on plates sprinkled with remaining parmesan.