Spinach and ricotta, spinach coulis and sage oil

Ingredients

For 4 servings

• •1 1 bouquet of sage
• •10 cl 10 cl olive oil
• •50 g 50 g of liquid cream
• •400 g 400 g of wheat flour
• •3 cl 3 cl olive oil
• •4 4 eggs
• •1 pincée 1 pinch of salt
• •700 g 700 g of fresh spinach
• •250 g 250 g ricotta
• •1 g 1 g of garlic

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.