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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spinach ravioli in sage butter (zante). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Spinach Ravioli in Sage Butter (Zante) is something which I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):
  1. Prepare DOUGH as follows
  2. Prepare baby spinach
  3. Prepare plain flour
  4. Get egg
  5. Prepare olive or vegetable oil
  6. Get salt to taste
  7. Make ready FILLING as follows
  8. Prepare fresh salmon or seatrout
  9. Prepare crème fraîche
  10. Take icecubes
  11. Take eggs
  12. Get unwaxed lemon
  13. Make ready white pepper
  14. Get SAGE BUTTER as follows
  15. Take salted butter
  16. Prepare 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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