Spinach and ricotta, spinach coulis and sage oil

Method

1. 1

   Rinse the sage, dry it thoroughly, then mix it with olive oil. Book. In the bowl of a robot with hook, pour the flour with oil, eggs and salt and rotate the robot at medium speed until a soft and elastic paste is obtained. Let stand 30 minutes in the cool. White the spinach 2 minutes in boiling salted water, then rinse with ice water. Let them drain. In a bowl, mix the ricotta with two thirds of the chopped spinach, peeled and pressed garlic pod. Season with salt and pepper.

2. 2

   Divide the dough into 4 sticks, and spread them in a very fine roll on a floured worktop. You can also use a rolling mill. Place the leaves on a clean cloth and detail squares. Realize the ravioli by depositing in the center of each square of paste 1 tbsp. Fold the dough in half and press the sides well to solder the edges.

3. 3

   Mix the rest of the spinach with 3 tablespoons of oil flavoured with sage and liquid cream.

4. 4

   Bring a large volume of water and cook the ravioli 3 minutes, drain them and place them on four plates. Add the coulis and sprinkle with sage oil according to your taste.

Nutrition

calories

480 kcal

fatContent

22 g

fiberContent

5 g

sugarContent

3 g

sodiumContent

450 mg

proteinContent

18 g

cholesterolContent

120 mg

carbohydrateContent

55 g

saturatedFatContent

10 g

unsaturatedFatContent

12 g

Indicative values from the source, for the original recipe.

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