Main
Blue Ravioli with Golden Sage Butter
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minBlue Ravioli with Golden Sage Butter
what you need
Ingredients
flour (plus extra for dusting)Grains300 g
eggs (at room temperature)Dairy3 pieces
blue spirulina powder (dissolved in a little water)Pantry5 g
olive oilPantry15 ml- ricotta (drained)Dairy250 g
parmesan (finely grated)Dairy60 g
lemon zest (finely grated)Produce1 piece
saltSpices5 g
black pepper (freshly ground)Spices2 g
butterDairy100 g- sage leaves (fresh)Produce12 pieces
per serving
Nutrition
549kcal
- Carbs
- 61 g
- Proteins
- 17 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl
Rolling pin
pasta machine
Frying pan- Stockpot
Slotted spoon
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Toss the drained ravioli in the sage butter.
- Serve immediately with extra parmesan.