Steps to Make Homemade Spinach Ravioli in Sage Butter (Zante)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, spinach ravioli in sage butter (zante). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Spinach Ravioli in Sage Butter (Zante) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have spinach ravioli in sage butter (zante) using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):

1. Make ready 1 DOUGH as follows
2. Make ready 100 grams baby spinach
3. Make ready 250 grams plain flour
4. Make ready 1 egg
5. Make ready 2 tbsp olive or vegetable oil
6. Get 1 pinch salt to taste
7. Take 1 FILLING as follows
8. Make ready 500 grams fresh salmon or seatrout
9. Prepare 200 grams crème fraîche
10. Make ready 3 icecubes
11. Make ready 2 eggs
12. Prepare 1 unwaxed lemon
13. Take 1 pinch white pepper
14. Make ready 1 SAGE BUTTER as follows
15. Get 60 grams salted butter
16. Make ready 1 good handful fresh sage

Instructions to make Spinach Ravioli in Sage Butter (Zante):

1. for the dough ,wash the spinach,blend to a pulp ,drain very thouroughly. Combine flour,egg ,oil,salt and spinach.Add 60 ml lukewarm (tepid) and mix until it forms a strong dough.Knead for at least ten minutes after that until dough becomes elastic.Cover with a bowl or wrap and let rest for 1/2 hour at room temperatur.
2. for the filling cut the fish into cubes. mix with icecubes and crème fraîche pulse in blender (so that the fish does not get to warm) until very smooth.Add one egg and the yolk of the other, set aside the eggwhite. Season this mixture with rind and some juice of the lemon ,as well as salt and pepper
3. Divide dough into two halves ,roll out onto floured worksurface to about the thickness of a knife. Add about a teaspoon of salmonfilling every 5cm (2inch) in a row. Use the reserved eggwhite to brush the dough inbetween the gaps. Cover with the second equally sized rolled out dough and press together firmly around the filling. Cut out the ravioli cushion with knife or a doughwheel .
4. Boil some salted water,then bring to simmer gently. Cook ravioli for about 6 to 8 minutes.
5. In the meantime melt the butter until it starts to bubble, flashfry the sage leaf .Use a slotted spoon to take ravioli out of pan and drain . Add to the butter stir gently and again season wih salt and pepper. Serve immediately.

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