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Blue Ravioli with Golden Sage Butter
1 Std. 15 Min.Für 4Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Blue Ravioli with Golden Sage Butter
was Sie brauchen
Zutaten
flour (plus extra for dusting)Getreide300 g
eggs (at room temperature)Milchprodukte3 Stücke
blue spirulina powder (dissolved in a little water)Vorräte5 g
olive oilVorräte15 ml- ricotta (drained)Milchprodukte250 g
parmesan (finely grated)Milchprodukte60 g
lemon zest (finely grated)Obst & Gemüse1 Stück
saltGewürze5 g
black pepper (freshly ground)Gewürze2 g
butterMilchprodukte100 g- sage leaves (fresh)Obst & Gemüse12 Stücke
pro Portion
Nährwerte
549kcal
- Kohlenhydrate
- 61 g
- Eiweiß
- 17 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Rührschüssel
Nudelholz
pasta machine
Bratpfanne- Kochtopf
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the blue pasta dough
- Mound the flour on a work surface, make a well and add the eggs, blue spirulina and olive oil.
- Knead into a smooth, evenly coloured dough, then wrap and rest.
- Schritt 2
Prepare the ricotta filling
- Mix the ricotta with the parmesan, lemon zest, salt and black pepper until smooth.
- Transfer to a piping bag or a bowl and set aside.
- Schritt 3
Roll and fill the ravioli
- Roll the dough into thin sheets with the pasta machine.
- Pipe small mounds of filling at regular intervals, brush the edges with water and cover with a second sheet.
- Press out the air and cut the ravioli, sealing the edges well.
- Schritt 4
Cook the ravioli
- Bring salted water to a gentle boil and cook the ravioli until they float and are tender.
- Lift them out with a slotted spoon.
- Schritt 5
Make the golden sage butter
- Melt the butter in a frying pan and add the sage leaves.
- Cook until the butter turns golden and the sage is crisp.
- Schritt 6
Serve
- Toss the drained ravioli in the sage butter.
- Serve immediately with extra parmesan.