Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, spinach ravioli in sage butter (zante). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Spinach Ravioli in Sage Butter (Zante) zante. Bring a large pot of salted water to a boil over high heat. Drain and place in a serving bowl. In a medium saucepan, melt the.
Spinach Ravioli in Sage Butter (Zante) is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spinach Ravioli in Sage Butter (Zante) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have 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):
- Take 1 DOUGH as follows
- Take 100 grams baby spinach
- Take 250 grams plain flour
- Make ready 1 egg
- Make ready 2 tbsp olive or vegetable oil
- Get 1 pinch salt to taste
- Make ready 1 FILLING as follows
- Get 500 grams fresh salmon or seatrout
- Take 200 grams crème fraîche
- Take 3 icecubes
- Make ready 2 eggs
- Make ready 1 unwaxed lemon
- Make ready 1 pinch white pepper
- Get 1 SAGE BUTTER as follows
- Make ready 60 grams salted butter
- Get 1 good handful fresh sage
Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella. Using the back of a fork mash everything down. Squeeze the blanched and chopped spinach well, to get rid of all the water. Place another dough sheet on top and with a little ravioli cutter, seal your ravioli.
Instructions to make Spinach Ravioli in Sage Butter (Zante):
- 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.
- 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
- 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 .
- Boil some salted water,then bring to simmer gently. Cook ravioli for about 6 to 8 minutes.
- 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.
Squeeze the blanched and chopped spinach well, to get rid of all the water. Place another dough sheet on top and with a little ravioli cutter, seal your ravioli. Boil some water in a large pot and cook your ravioli al dente. To make the sage butter, simply melt the butter in a pot and add the chopped sage (as much as you like). Cook on low heat, so that the sage infuses the butter.
So that is going to wrap it up with this special food spinach ravioli in sage butter (zante) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
