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

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Whole grain foods are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Whole grains are usually better than processed grains found in white bread.

A large variety of quick health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to spinach & riccota cheese ravioli with lemon butter sauce recipe. To cook spinach & riccota cheese ravioli with lemon butter sauce you need 22 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. You need Pasta
  2. You need 200 g (7.05 oz) Bread flour
  3. You need 200 g (7.05 oz) Cake flour
  4. Get 1 tsp Salt
  5. Provide 100 ml (3.38 fl oz) Water
  6. You need 2 Egg yolks
  7. Provide 1 tbsp Olive oil
  8. Get Filling
  9. Provide 300 g (10.58 oz) Spinach
  10. Get 200 g (7.05 oz) Ricotta cheese
  11. Take to taste Nutmeg powder
  12. You need to taste Fine salt & pepper
  13. Prepare Glue
  14. Take 1 Egg yolk
  15. Get Sauce
  16. Take 4 tbsp Butter
  17. You need 4 tsp Lemon juice
  18. Use 12 Sage leaves
  19. Provide to taste Garlic chives
  20. Take to taste Dill
  21. Use Topping
  22. Provide to taste Dill
Instructions to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. 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.
  2. Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well.
  3. 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.
  4. Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable.
  5. Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.
  6. 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…
  7. 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.
  8. Boil ravioli with plenty of water. It's done boiling when they come to the surface.
  9. Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.
  10. 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!
  11. My recipe was introduced as "Recipe of the Day".

Because this leafy vegetable is rich in water-soluble vitamins, fat-soluble. Wikipedia Article About Spinach on Wikipedia. Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to one metre. Spinach is a green leafy vegetable that is rich in iron.

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