Steps to Prepare Homemade Spinach Ravioli in Sage Butter (Zante)

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Spinach Ravioli in Sage Butter (Zante).

Spinach Ravioli in Sage Butter (Zante)

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, spinach ravioli in sage butter (zante). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most well liked of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look fantastic. Spinach Ravioli in Sage Butter (Zante) is something which I've loved my entire 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 it.

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):

  1. {Take 1 of DOUGH as follows.
  2. {Make ready 100 grams of baby spinach.
  3. {Get 250 grams of plain flour.
  4. {Take 1 of egg.
  5. {Get 2 tbsp of olive or vegetable oil.
  6. {Get 1 pinch of salt to taste.
  7. {Make ready 1 of FILLING as follows.
  8. {Get 500 grams of fresh salmon or seatrout.
  9. {Make ready 200 grams of crème fraîche.
  10. {Get 3 of icecubes.
  11. {Make ready 2 of eggs.
  12. {Take 1 of unwaxed lemon.
  13. {Make ready 1 pinch of white pepper.
  14. {Prepare 1 of SAGE BUTTER as follows.
  15. {Get 60 grams of salted butter.
  16. {Get 1 of good handful fresh sage.

Steps 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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