Ravioli Burro E Salvia
Ricotta, Parmesan, Spinach Ravioli
Ingredients
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Units
Instructions
- 1
Prep the filling and let it rest in the fridge for one hour: boil and squeeze spinach for , mix with cow ricotta cheese, Parmigiano, salt, and pepper
- 2
Make sure to get two thin pasta sheets of the same size
- 3
With a cookie cutter, stamp the indent of a circle of ravioli on one pasta sheet
- 4
Put the filling in the center of the circle
- 5
Use egg wash as glue to paint the pasta sheet around the filling with a brush. Put gently the other pasta sheet on top and push air out
- 6
Seal ravioli and cut with cookie cutter
- 7
Cook the ravioli for in salted boiling water
- 8
In the meantime, prep the sauce: in a pan melt butter together with fresh sage leaves and add some milk till creamy
- 9
Drain the ravioli and gently stir them in the pan with the sauce
