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DOUGH:500g 00 flour4 large eggs5ml olive oil
FILLING:300g spinach250g ricotta cheese40g parmesan (freshly grated)1 egg yolk½ tsp grated nutmegsalt and pepper
SAGE AND BUTTER SAUCE:125g butter4 tbsp extra virgin olive oil15g bunch sage leaves (picked)60g parmesan (freshly grated)
egg wash – 1 egg whisked with 2 tbsp milkextra fine semolina (for dusting, optional)
Serves 4 (makes 20 ravioli)Tools: dough hook bowl tool / pasta roller attachment
10. Bring a large pan of water to the boil. Season with a generous amount of salt.
11. In the meantime, place the butter and extra virgin olive oil into a large sauté pan. When the butter has melted, throw in the sage leaves and cook until crispy. Remove them with a slotted spoon and drain on absorbent paper.
12. Place the ravioli into the saucepan in 2 batches to ensure they don’t stick. Cook for 2-3 minutes or until the ravioli rises to the surface, scoop them out and add them to the buttery sauce. Repeat with the remaining ravioli. When all the ravioli are in the pan, add half the Parmesan along with a ladle full of pasta water. Swirl the pan until the sauce begins to emulsify.
13. Return the sage leaves back to the pan and serve the ravioli into bowls. Sprinkle with the remaining Parmesan and enjoy.
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