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Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce

Before you jump to Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they must do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living just isn’t that difficult. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to spinach & riccota cheese ravioli with lemon butter sauce recipe. You can cook spinach & riccota cheese ravioli with lemon butter sauce using 22 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. Provide Pasta
  2. Use 200 g (7.05 oz) Bread flour
  3. Get 200 g (7.05 oz) Cake flour
  4. Use 1 tsp Salt
  5. Prepare 100 ml (3.38 fl oz) Water
  6. Take 2 Egg yolks
  7. Provide 1 tbsp Olive oil
  8. Take Filling
  9. Use 300 g (10.58 oz) Spinach
  10. Take 200 g (7.05 oz) Ricotta cheese
  11. You need to taste Nutmeg powder
  12. Use to taste Fine salt & pepper
  13. Get Glue
  14. Take 1 Egg yolk
  15. Prepare Sauce
  16. You need 4 tbsp Butter
  17. You need 4 tsp Lemon juice
  18. Use 12 Sage leaves
  19. Get to taste Garlic chives
  20. Prepare to taste Dill
  21. Get Topping
  22. Get to taste Dill
Instructions to make Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce:
  1. Making pasta takes time. Measure and prepare the filling & sauce ingredients and put them back in the refrigerator. As for spinach: boil, drain & squeeze out the water well. Then cut into bite size pieces in advance.
  2. Mix "bread flour, cake flour & salt" and then add "water, egg yolks & olive oil" and mix well.
  3. Knead the pasta mixture well and then spread it. Approximately 1 mm - 1.5 mm thin. The mixture is a bit hard, so this might be the toughest step.
  4. Cut the pasta with a cookie cutter. Need to put the filling in it later, so "not to small" cookie cutter will be suitable.
  5. Mix spinach and ricotta cheese. Then season it with nutmeg powder, fine salt & pepper.
  6. Place the filling on the pasta and then top it with another piece of pasta, which needs to be pasted with egg yolk as "glue". If the edge is not sealed, the filling may come out while boiling…
  7. I used a MN cookie cutter I got in MN! It was the perfect size! Leftovers can be kept in the freezer for a wile.
  8. Boil ravioli with plenty of water. It's done boiling when they come to the surface.
  9. Melt the butter in the pan, put in sage leaves, minced garlic chives & dill. Then stir-fry gently to get a good herb aroma.
  10. Stop the heat, add lemon juice and mix gently. Mix ravioli with this lemon butter sauce. Place ravioli on the plate and put some dill on top for a nice presentation!
  11. My recipe was introduced as "Recipe of the Day".

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