Plat
Blue Ravioli with Golden Sage Butter
1 h 15Pour 4Nutri-Score C€€
C
1 h 15
1 h 15Blue Ravioli with Golden Sage Butter
ce qu’il vous faut
Ingrédients
flour (plus extra for dusting)Céréales300 g
eggs (at room temperature)Produits laitiers3 morceaux
blue spirulina powder (dissolved in a little water)Épicerie5 g
olive oilÉpicerie15 ml- ricotta (drained)Produits laitiers250 g
parmesan (finely grated)Produits laitiers60 g
lemon zest (finely grated)Fruits et légumes1 morceau
saltÉpices5 g
black pepper (freshly ground)Épices2 g
butterProduits laitiers100 g- sage leaves (fresh)Fruits et légumes12 morceaux
par portion
Nutrition
549kcal
- Glucides
- 61 g
- Protéines
- 17 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Saladier
Rouleau à pâtisserie
pasta machine
Poêle- Marmite
Écumoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Toss the drained ravioli in the sage butter.
- Serve immediately with extra parmesan.