Spinach ravioli with chilli butter

Name: Spinach ravioli with chilli butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g + some flour; 4 Eggs (Gr. M); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g leaf spinach; 1 Onion; 1 small red chili pepper; 4-5 Sage leaves; 200 g Ricotta cheese; 4 tablespoons (40 g) Pine nuts; 2-3 TABLESPOONS Butter (40-60 g); 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g + some flour
4 Eggs (Gr. M)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g leaf spinach
1 Onion
1 small red chili pepper
4-5 Sage leaves
200 g Ricotta cheese
4 tablespoons (40 g) Pine nuts
2-3 TABLESPOONS Butter (40-60 g)
7-10 Tbsp Cling film

Directions

1
Knead 400 g flour, eggs, 2 tablespoons of oil and about 1 teaspoon of salt until smooth. Wrap in foil and let rest for about 1 hour
2
Spinach clean, wash. Peel and chop the onion. Sauté onion in 1 tbsp. hot oil. Add the spinach and let it collapse. Season. Let cool off
3
Carve the chillies lengthwise, remove seeds, wash and chop. Wash the sage. Roll out the dough on a little flour about 1/2 cm thick. Cut out about 50 circles (about 6 cm Ø).
4
Mix spinach and ricotta. Spread 1 teaspoon on each half of the dough circles, leaving the edges free, brush with water. Place the remaining dough circles on top, press down well at the edges
5
Cook the ravioli in plenty of boiling salted water for 5-8 minutes. Roast the seeds and remove. Melt butter, add chilli and sage. Drain ravioli and toss in butter. Serve with seeds
6
Drink: cool wine spritzer