Ravioli with ricotta and spinach with a sauce of sage butter

Course Entree
Cuisine Italian
Servings 4 pax


Fresh pasta

  • 200 gram Bloem
  • 2 pcs Eieren
  • Zout
  • dash olive oil

Ricotta spinach stuffing

  • 250 gram Ricotta
  • fistfull fresh spinach
  • pinch Nootmuskaat
  • fistfull Parmesan grinded


  • 150 gram Boter
  • 10 leaves Salie
  • zestes citroen


fresh pasta

  • Pour the flour onto a shelf or workbench and make a well in the middle.
  • Put two eggs and a pinch of salt and drip olive oil in the dimple. Mix the eggs a bit and then work the flour through the eggs. Knead the whole into a smooth dough and divide it into two. Roll it out with a rolling pin to a very thin rag.

Ricotta spinach stuffing

  • Blend the spinach in a pan with salted water and then transfer to a sieve. Squeeze all the moisture out of the spinach and chop it into large pieces. Then mix all the ingredients together into a light whole.

Butter, sage and lemon zest sauce

  • Melt the butter over low heat and add the sage leaves and lemon zest. Leave on low heat for ten minutes. The butter must not turn brown.
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