Danie główne
Blue Ravioli with Golden Sage Butter
1 godz. 15 minPorcje: 4Nutri-Score C€€
C
1 godz. 15 min
1 godz. 15 minBlue Ravioli with Golden Sage Butter
czego potrzebujesz
Składniki
flour (plus extra for dusting)Produkty zbożowe300 g
eggs (at room temperature)Nabiał3 kawałki
blue spirulina powder (dissolved in a little water)Spiżarnia5 g
olive oilSpiżarnia15 ml- ricotta (drained)Nabiał250 g
parmesan (finely grated)Nabiał60 g
lemon zest (finely grated)Warzywa i owoce1 kawałek
saltPrzyprawy5 g
black pepper (freshly ground)Przyprawy2 g
butterNabiał100 g- sage leaves (fresh)Warzywa i owoce12 kawałki
na porcję
Wartości odżywcze
549kcal
- Węglowodany
- 61 g
- Białko
- 17 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Miska
Wałek do ciasta
pasta machine
Patelnia- Garnek
Łyżka cedzakowa
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Serve
- Toss the drained ravioli in the sage butter.
- Serve immediately with extra parmesan.