Spinach Ravioli in Sage Butter (Zante)
Spinach Ravioli in Sage Butter (Zante)

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spinach ravioli in sage butter (zante). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Spinach Ravioli in Sage Butter (Zante) is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook spinach ravioli in sage butter (zante) using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):
  1. Take 1 DOUGH as follows
  2. Get 100 grams baby spinach
  3. Get 250 grams plain flour
  4. Make ready 1 egg
  5. Take 2 tbsp olive or vegetable oil
  6. Take 1 pinch salt to taste
  7. Make ready 1 FILLING as follows
  8. Prepare 500 grams fresh salmon or seatrout
  9. Get 200 grams crème fraîche
  10. Prepare 3 icecubes
  11. Get 2 eggs
  12. Prepare 1 unwaxed lemon
  13. Make ready 1 pinch white pepper
  14. Take 1 SAGE BUTTER as follows
  15. Get 60 grams salted butter
  16. Prepare 1 good handful fresh sage
Instructions to make Spinach Ravioli in Sage Butter (Zante):
  1. for the dough ,wash the spinach,blend to a pulp ,drain very thouroughly. Combine flour,egg ,oil,salt and spinach.Add 60 ml lukewarm (tepid) and mix until it forms a strong dough.Knead for at least ten minutes after that until dough becomes elastic.Cover with a bowl or wrap and let rest for 1/2 hour at room temperatur.
  2. for the filling cut the fish into cubes. mix with icecubes and crème fraîche pulse in blender (so that the fish does not get to warm) until very smooth.Add one egg and the yolk of the other, set aside the eggwhite. Season this mixture with rind and some juice of the lemon ,as well as salt and pepper
  3. Divide dough into two halves ,roll out onto floured worksurface to about the thickness of a knife. Add about a teaspoon of salmonfilling every 5cm (2inch) in a row. Use the reserved eggwhite to brush the dough inbetween the gaps. Cover with the second equally sized rolled out dough and press together firmly around the filling. Cut out the ravioli cushion with knife or a doughwheel .
  4. Boil some salted water,then bring to simmer gently. Cook ravioli for about 6 to 8 minutes.
  5. In the meantime melt the butter until it starts to bubble, flashfry the sage leaf .Use a slotted spoon to take ravioli out of pan and drain . Add to the butter stir gently and again season wih salt and pepper. Serve immediately.

So that’s going to wrap it up for this exceptional food spinach ravioli in sage butter (zante) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!