Spinach Ravioli in Sage Butter (Zante) Recipe

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Spinach Ravioli in Sage Butter (Zante) Recipe

Spinach Ravioli in Sage Butter (Zante)

Spinach Ravioli in Sage Butter (Zante). Spinach Ravioli in Sage Butter (Zante) zante. Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. Season to taste with salt and plenty of black pepper, mix well and set aside. Finally, serve your ricotta and spinach ravioli with butter and sage! Melt the butter with the sage in a small skillet until the butter turns light brown, being careful not to burn. To cook Spinach Ravioli in Sage Butter (Zante) you need 16 ingredients and 5 steps easily.

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

1 of DOUGH as follows
100 grams of baby spinach
250 grams of plain flour
1 of egg
2 tbsp of olive or vegetable oil
1 pinch of salt to taste
1 of FILLING as follows
500 grams of fresh salmon or seatrout
200 grams of crème fraîche
3 of icecubes
2 of eggs
1 of unwaxed lemon
1 pinch of white pepper
1 of SAGE BUTTER as follows
60 grams of salted butter
1 of good handful fresh sage

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

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.
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
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 .
Boil some salted water,then bring to simmer gently. Cook ravioli for about 6 to 8 minutes.
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.

For the butter-and-sage sauce, heat the butter in a large skillet over medium heat until melted and just foaming. Gently lay the sage leaves in the pan, and heat until they crisp up, about a minute. In a large heavy saucepan, melt butter over medium heat. Immediately stir in sage and salt; remove from heat. Toss with ravioli with reserved cooking water.

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