Hoofdgerecht
Blue Ravioli with Golden Sage Butter
1 u 15 minVoor 4Nutri-Score C€€
C
1 u 15 min
1 u 15 minBlue Ravioli with Golden Sage Butter
wat u nodig heeft
Ingrediënten
flour (plus extra for dusting)Granen300 g
eggs (at room temperature)Zuivel3 stukken
blue spirulina powder (dissolved in a little water)Voorraadkast5 g
olive oilVoorraadkast15 ml- ricotta (drained)Zuivel250 g
parmesan (finely grated)Zuivel60 g
lemon zest (finely grated)Groente en fruit1 stuk
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
butterZuivel100 g- sage leaves (fresh)Groente en fruit12 stukken
per portie
Voedingswaarden
549kcal
- Koolhydraten
- 61 g
- Eiwitten
- 17 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Mengkom
Deegroller
pasta machine
Koekenpan- Soeppan
Schuimspaan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Serve
- Toss the drained ravioli in the sage butter.
- Serve immediately with extra parmesan.