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Spinach Ricotta Ravioli with Sage Butter Recipe

Spinach Ricotta Ravioli with Sage Butter recipe

Stashcook

This is a yummy pasta dish with cheese and spinach inside. It's covered in a buttery sauce with a special herb. You boil the pasta and mix it with the sauce. Then you put cheese and herbs on top.

Ingredients

1 Large Bunch of Spinach (150 g)
100 g Ricotta Cheese
80 g Parmesan Cheese
80 g Unsalted Butter
1 Orange
300 g Fresh Ravioli (Spinach and Ricotta)
10 Fresh Sage Leaves
Salt
Black Pepper

Method

1
Fill a large pot with water and bring to a boil. Add a pinch of salt.
2
Grate 60 g of Parmesan cheese and set aside.
3
In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells aromatic, about 3-4 minutes.
4
While the butter is melting, wash the spinach and chop it roughly.
5
Cook the ravioli in the boiling water according to the package instructions, usually about 4 minutes.
6
Drain the ravioli, reserving a cup of the pasta water.
7
In the saucepan with the sage butter, add the cooked ravioli, chopped spinach, ricotta cheese, and half of the grated Parmesan. Gently toss to combine, adding a splash of pasta water to create a smooth sauce.
8
Season with salt and black pepper to taste. Squeeze in the juice of half an orange for a citrus twist.
9
Serve the ravioli with the remaining Parmesan sprinkled on top and garnish with additional sage leaves if desired.

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