Spinach Ravioli in Sage Butter (Zante)
Spinach Ravioli in Sage Butter (Zante)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, spinach ravioli in sage butter (zante). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Spinach Ravioli in Sage Butter (Zante) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook spinach ravioli in sage butter (zante) using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):
  1. Take 1 DOUGH as follows
  2. Prepare 100 grams baby spinach
  3. Make ready 250 grams plain flour
  4. Prepare 1 egg
  5. Prepare 2 tbsp olive or vegetable oil
  6. Make ready 1 pinch salt to taste
  7. Get 1 FILLING as follows
  8. Prepare 500 grams fresh salmon or seatrout
  9. Make ready 200 grams crème fraîche
  10. Prepare 3 icecubes
  11. Take 2 eggs
  12. Take 1 unwaxed lemon
  13. Make ready 1 pinch white pepper
  14. Prepare 1 SAGE BUTTER as follows
  15. Prepare 60 grams salted butter
  16. Take 1 good handful fresh sage
Instructions to make Spinach Ravioli in Sage Butter (Zante):
  1. for the dough ,wash the spinach,blend to a pulp ,drain very thouroughly. Combine flour,egg ,oil,salt and spinach.Add 60 ml lukewarm (tepid) and mix until it forms a strong dough.Knead for at least ten minutes after that until dough becomes elastic.Cover with a bowl or wrap and let rest for 1/2 hour at room temperatur.
  2. for the filling cut the fish into cubes. mix with icecubes and crème fraîche pulse in blender (so that the fish does not get to warm) until very smooth.Add one egg and the yolk of the other, set aside the eggwhite. Season this mixture with rind and some juice of the lemon ,as well as salt and pepper
  3. Divide dough into two halves ,roll out onto floured worksurface to about the thickness of a knife. Add about a teaspoon of salmonfilling every 5cm (2inch) in a row. Use the reserved eggwhite to brush the dough inbetween the gaps. Cover with the second equally sized rolled out dough and press together firmly around the filling. Cut out the ravioli cushion with knife or a doughwheel .
  4. Boil some salted water,then bring to simmer gently. Cook ravioli for about 6 to 8 minutes.
  5. In the meantime melt the butter until it starts to bubble, flashfry the sage leaf .Use a slotted spoon to take ravioli out of pan and drain . Add to the butter stir gently and again season wih salt and pepper. Serve immediately.

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