John Myers
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Homemade Ravioli with Spinach and Ricotta Filling in Sage Butter
The perfect homemade ravioli with spinach and ricotta filling in sage butter recipe with a picture and simple step-by-step instructions.
Ravioli:
- 200 g Flour
- 100 g Semolina
- 3 Pc. Eggs
Filling:
- 375 g Spinach and ricotta
- 1 Pc. Vegetable onion
- 150 ml Riesling
- Garlic
- Salt
Sage butter:
- Butter
- Sage
Spinach Pesto:
- 100 g Spinach
- 30 g Parmesan
- 25 g Cashew nuts
- Garlic
- 8 tbsp Olive oil
- Salt
- Pepper
Miscellaneous:
- Hazelnuts
- Tomatoes
- Mix the flour and semolina in a bowl, make a well in the middle.
- Now put the eggs in the hollow. Slowly whisk the eggs carefully with a fork, and then slowly stir the flour into the eggs in circular motions.
- For the filling, sauté the spinach, garlic and onions and deglaze with Riesling. Salt and pepper.
Sage butter:
- Heat the butter in a pan with sage leaves. Pan and serve the ravioli in it.
Spinach Pesto:
- Mix all ingredients.
Roasted Hazelnuts:
- Hexing and roasting.
Tomato:
- Fry in a little olive oil.
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