John Myers
Contents
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Ingredients
- 125 g Flour
- 125 g Durum wheat semolina
- 2 Eggs
- 2 tbsp Olive oil
- Filling # 1:
- 200 g Spinach
- 200 g Mild goat cheese
- 1 clove Garlic fresh
- Salt, pepper, nutmeg,
- Filling No. 2
- 1 Frozen salmon
- 0,5 packet Double cream cheese
- 0,5 Juice of one lemon
- Salt, pepper, fresh dill
- For butter no.1
- 3 tbsp Butter
- 10 sheet Sage, salt
- For butter number 2
- 3 tbsp Butter
- 4 sprigs Fresh thyme, salt
Instructions
A variety of ravioli with butter foam
- Process all ingredients into a dough. Process into a thin carpet with a pasta machine or with a rolling pin. Process the ingredients of filling no. 1 into a homogeneous mass, squeeze the spinach well beforehand so that the mass does not get too moist. Mix the ingredients of filling no.2 in a tall vessel with a hand blender to a creamy mass. Cut out the rolled out dough with a glass, fill the dough plates with one of the two masses and close tightly. Press the edge with a fork. Cook in boiling salted water until cooked. When you swim up you are done. Melt the butter in a pan, add a little salt, add the sage, fry briefly and pour over the ravioli. Same with the other butter, just add thyme. Pour it over the ravioli and enjoy your meal.
Nutrition
Serving: 100gCalories: 485kcalCarbohydrates: 24.2gProtein: 3.7gFat: 42.1g
