John Myers
Contents
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Ingredients
Dough:
- 400 g Viennese Griessler
- 4 Eggs
- 3 tbsp Olive oil
- 1 tsp Salt
Filling:
- 150 g Frozen spinach leaves
- 100 g Ricotta
- 1 ball Buffalo mozzarella
- 60 g Grated Emmental
- 2 Egg yolk
- Salt and pepper
- Chilli (cayenne pepper)
Sage butter:
- 12 Sage leaves
- 125 g Butter
- Salt and pepper
Instructions
- Prepare a dough from the first ingredients, add a little water if necessary so that it becomes a smooth dough. Wrap in foil and put in the refrigerator for half an hour
- Defrost the spinach, squeeze out and cut into small pieces. Put the ricotta in a bowl, add the spinach, the diced mozzarella, the Emmental cheese and the egg. Mix well and season.
- Now put the dough through the pasta machine up to level 3 and cut out circles, add a teaspoon of the filling and press together. Pour in well-salted boiling water and bring to the boil until they come up.
- For the sage butter, cut the sage into small pieces, put the butter in the pan, add the sage and season. I had a beef steak with it
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 36.4gProtein: 4.3gFat: 24.1g
