Recipe Tip: Ravioli with Cream Cheese & Sage Butter
Top Recipe for 4 Persons by Paul Ivic. All ingredients and tips for getting it right. These ravioli are not only a treat for the eyes, but for the palate, too. Making your own ravioli is fun, and the results are so much better than store-bought. This recipe from chef Paul Ivićs combines classic flavours of creamy cheese with sage and butter. Enjoy!
- 100 gplain flour, plus extra to dust
- 100 gdurum wheat flour
- 2eggs, lightly beaten
- ½ teaspoon(s)olive oil
- 2 teaspoon(s)olive oil
- 20 gshallots, finely chopped
- 150 gspinach leaves
- 1 tablespoonvegetable stock
- 100 gricotta
- 50 gmountain cheese, grated (such as Gruyere)
- 100 gmozzarella, sliced
- 40 gfreshly grated Parmesan
- 2egg yolk
- 50 gbutter
- 1 handfulfresh sage leaves
- 1 handfulspinach leaves
- 1 pinch(es)salt
- freshly grated Parmesan cheese, to serve
Step 1Sift both types of flour together into the bowl of a food processor. Gradually work in the eggs and olive oil, pulsing between additions until the mixture comes together into a dough.
Step 2Turn the dough out onto a lightly floured work surface and knead briefly. Wrap in cling film and chill in the fridge for an hour.
Step 3Meanwhile, for the filling, heat the oil in a saucepan over a medium heat and fry the shallots until lightly coloured. Add the spinach and pour in the vegetable stock. Turn up the heat and cook, stirring, until the liquid has evaporated.
Step 4Remove the spinach from the pan and drain in a sieve, squeezing out as much liquid as you can. Chop finely. Mix with the remaining ingredients for the filling in a bowl and season to taste.
Step 5To make the ravioli, divide the dough into three equal portions, flatten with your hands and run through a pasta machine at the thickest setting.
Step 6Fold once crosswise, turn and fold again again. Run the pasta through the pasta machine again.
Step 7Dust both sides of the dough with flour and run it through the pasta machine 5–6 times, reducing the thickness between the rollers each time to a 1–2mm thickness, until the dough sheet is really smooth and supple. Repeat with the other two pieces of dough.
Step 8Cut out circles about 5cm in diameter and spoon a little filling in the centre of each. Brush the edges with water, fold two dough discs together and press and roll the edges with your fingers, gently pressing out any air bubbles.
Step 9Bring a large pan of salted water to the boil. Add the ravioli and cook gently for 5–8 minutes. Drain.
Step 10Meanwhile, for the sage butter, heat the butter in a sauté pan until browned and nutty-smelling, remove from heat, add the sage leaves, spinach and salt and remove from heat.
Step 11Toss the finished ravioli briefly in the sage butter and arrange on a plate. Pour over the remaining sage butter and garnish with Parmesan and fresh sage leaves.
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