Ravioli with ricotta spinach filling

Name: Ravioli with ricotta spinach filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 400 g Flour; 4 Eggs (size M); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 500 g Spinach; 1 Onion; 7-10 Tbsp Pepper; 7-10 Tbsp some tender sage leaves; 1 red chilli pepper; 200 g Ricotta cheese; 1 Protein; 40 g Pine nuts; 4 TABLESPOONS Butter; 7-10 Tbsp Sage; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

400 g Flour
4 Eggs (size M)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
500 g Spinach
1 Onion
7-10 Tbsp Pepper
7-10 Tbsp some tender sage leaves
1 red chilli pepper
200 g Ricotta cheese
1 Protein
40 g Pine nuts
4 TABLESPOONS Butter
7-10 Tbsp Sage
7-10 Tbsp Cling film

Directions

1
Pour flour onto a work surface. Press a depression in the middle. Add the eggs, two tablespoons of oil and a teaspoon of salt and knead everything into a smooth pasta dough. If the dough is too dry, add a tablespoon of water. Wrap the noodle dough in foil and let it rest for 30 to 40 minutes. In the meantime, clean and wash the spinach for the filling and drain well. Peel and finely dice the onion.
2
Chop the spinach. Heat a tablespoon of oil. Fry the onion in it. Add the spinach and let it collapse completely. Season with salt and pepper, let cool down. For the sauce, wash the sage. Carve the chilli lengthwise, remove seeds and chop. Roll out noodle dough very thinly (best with a noodle machine). Cut out circles or squares of about six centimetres in diameter or diamonds of four by eight centimetres. Mix ricotta and spinach. Place the filling as small heaps on half of the squares, circles and lozenges. Spread the dough around the heaps with egg white. Place the second square, etc., on top of each other and press down.
3
Carve the chilli lengthwise, remove seeds and chop. Roll out noodle dough very thinly (best with a noodle machine). Cut out circles or squares of about six centimetres in diameter or diamonds of four by eight centimetres. Mix ricotta and spinach. Place the filling as small heaps on half of the squares, circles and lozenges. Spread the dough around the heaps with egg white. Place the second square, etc., on top of each other and press down. Cook the ravioli in plenty of boiling salted water for five to eight minutes. In the meantime, roast the pine nuts in a pan without fat. Add chilli and butter and let it melt. Add the sage leaves. Serve the ravioli with the butter. Serve garnished with sage
4
Cook the ravioli in plenty of boiling salted water for five to eight minutes. In the meantime, roast the pine nuts in a pan without fat. Add chilli and butter and let it melt. Add the sage leaves. Serve the ravioli with the butter. Serve garnished with sage