Spinach & Ricotta Ravioli with Butter & Sage
Ingredients
- for the filling
- 200gr frozen spinach, defrosted (or fresh cooked)
- 250gr ricotta
- 50gr grana padano
- 25gr breadcrumbs
- 2gr nutmeg
- pinch of salt
- pinch of pepper
- for the pasta dough
- 50gr fresh spinach, boiled
- 200gr 00 flour
- 20gr semolina
- 1 egg pinch of salt
- for the sauce
- 30gr butter
- 20 leaves sage
- 50gr parmigiano reggiano