John Myers
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Vegetarian: Spinach Ravioli with Chili Butter
The perfect vegetarian: spinach ravioli with chili butter recipe with a picture and simple step-by-step instructions.
Ravioli:
- 400 g Flour
- 4 Eggs
- 3 El Olive oil
- Salt
Filling:
- 500 g Spinach leaves
- 1 Onion
- 5 Sage leaves
- 200 g Ricotta
- 40 g Pine nuts
- 50 g Butter
- 1 Chilli pepper
Dough:
- Knead the flour, eggs, olive oil and 1 teaspoon salt and chill for an hour.
- Peel the onion finely, clean the spinach. Then add the onion in a little oil steaming and the spinach and let it collapse.
- Core, wash and chop the chilli pepper. Roll out the dough about 0.5 cm thick. Mix the ricotta with the spinach. cut circles out of the dough and place a teaspoon of the filling in the middle.
- Place a piece of dough on top and press down firmly. Pour into well-salted boiling water and bring to the boil briefly.
- Roast the pine nuts and remove them. Melt the butter, add the chilli and sage. Toss the ravioli in the butter and add the stones.
- I didn’t have pine nuts so I took pistachios. Tip: I put the ravioli on a plate on top of each other that was a mistake despite the flour ….. they were all glued together ……. howl that’s why they don’t look so nice!
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