Plato principal
Blue Ravioli with Golden Sage Butter
1 h 15 minPara 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minBlue Ravioli with Golden Sage Butter
lo que necesita
Ingredientes
flour (plus extra for dusting)Cereales300 g
eggs (at room temperature)Lácteos3 piezas
blue spirulina powder (dissolved in a little water)Despensa5 g
olive oilDespensa15 ml- ricotta (drained)Lácteos250 g
parmesan (finely grated)Lácteos60 g
lemon zest (finely grated)Frutas y verduras1 pieza
saltEspecias5 g
black pepper (freshly ground)Especias2 g
butterLácteos100 g- sage leaves (fresh)Frutas y verduras12 piezas
por ración
Nutrición
549kcal
- Carbohidratos
- 61 g
- Proteínas
- 17 g
- Grasas
- 26 g
lo que usará
Utensilios
Bol
Rodillo
pasta machine
Sartén- Olla
Espumadera
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Serve
- Toss the drained ravioli in the sage butter.
- Serve immediately with extra parmesan.