Steps to Make Jamie Oliver Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spinach & riccota cheese ravioli with lemon butter sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have spinach & riccota cheese ravioli with lemon butter sauce using 22 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:

1. Take Pasta
2. Prepare 200 g (7.05 oz) Bread flour
3. Make ready 200 g (7.05 oz) Cake flour
4. Get 1 tsp Salt
5. Prepare 100 ml (3.38 fl oz) Water
6. Make ready 2 Egg yolks
7. Make ready 1 tbsp Olive oil
8. Take Filling
9. Take 300 g (10.58 oz) Spinach
10. Take 200 g (7.05 oz) Ricotta cheese
11. Prepare to taste Nutmeg powder
12. Get to taste Fine salt & pepper
13. Take Glue
14. Prepare 1 Egg yolk
15. Get Sauce
16. Make ready 4 tbsp Butter
17. Get 4 tsp Lemon juice
18. Prepare 12 Sage leaves
19. Prepare to taste Garlic chives
20. Prepare to taste Dill
21. Take Topping
22. Get to taste Dill

Instructions to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:

1. Making pasta takes time. Measure and prepare the filling & sauce ingredients and put them back in the refrigerator. As for spinach: boil, drain & squeeze out the water well. Then cut into bite size pieces in advance.
2. Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well.
3. Knead the pasta mixture well and then spread it. Approximately 1 mm - 1.5 mm thin. The mixture is a bit hard, so this might be the toughest step.
4. Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable.
5. Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.
6. Place the filling on the pasta and then top it with another piece of pasta, which needs to be pasted with egg yolk as "glue". If the edge is not sealed, the filling may come out while boiling…
7. I used a MN cookie cutter I got in MN! It was the perfect size! Leftovers can be kept in the freezer for a wile.
8. Boil ravioli with plenty of water. It's done boiling when they come to the surface.
9. Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.
10. Stop the heat, add lemon juice and mix gently. Mix ravioli with this lemon butter sauce. Place ravioli on the plate and put some dill on top for a nice presentation!
11. My recipe was introduced as "Recipe of the Day".

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