Simple Way to Prepare Speedy Spinach Ravioli in Sage Butter (Zante)

Spinach Ravioli in Sage Butter (Zante).

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, spinach ravioli in sage butter (zante). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Spinach Ravioli in Sage Butter (Zante) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spinach ravioli in sage butter (zante) using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):

1. Take 1 of DOUGH as follows.
2. Make ready 100 grams of baby spinach.
3. Prepare 250 grams of plain flour.
4. Get 1 of egg.
5. Make ready 2 tbsp of olive or vegetable oil.
6. Take 1 pinch of salt to taste.
7. Prepare 1 of FILLING as follows.
8. Take 500 grams of fresh salmon or seatrout.
9. Take 200 grams of crème fraîche.
10. Get 3 of icecubes.
11. Prepare 2 of eggs.
12. Prepare 1 of unwaxed lemon.
13. Get 1 pinch of white pepper.
14. Take 1 of SAGE BUTTER as follows.
15. Make ready 60 grams of salted butter.
16. Make ready 1 of good handful fresh sage.

Instructions to make Spinach Ravioli in Sage Butter (Zante):

1. for the dough ,wash the spinach,blend to a pulp ,drain very thouroughly. Combine flour,egg ,oil,salt and spinach.Add 60 ml lukewarm (tepid) and mix until it forms a strong dough.Knead for at least ten minutes after that until dough becomes elastic.Cover with a bowl or wrap and let rest for 1/2 hour at room temperatur..
2. for the filling cut the fish into cubes. mix with icecubes and crème fraîche pulse in blender (so that the fish does not get to warm) until very smooth.Add one egg and the yolk of the other, set aside the eggwhite. Season this mixture with rind and some juice of the lemon ,as well as salt and pepper.
3. Divide dough into two halves ,roll out onto floured worksurface to about the thickness of a knife. Add about a teaspoon of salmonfilling every 5cm (2inch) in a row. Use the reserved eggwhite to brush the dough inbetween the gaps. Cover with the second equally sized rolled out dough and press together firmly around the filling. Cut out the ravioli cushion with knife or a doughwheel ..
4. Boil some salted water,then bring to simmer gently. Cook ravioli for about 6 to 8 minutes..
5. In the meantime melt the butter until it starts to bubble, flashfry the sage leaf .Use a slotted spoon to take ravioli out of pan and drain . Add to the butter stir gently and again season wih salt and pepper. Serve immediately..

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