Recipe: Tasty Spinach Ravioli in Sage Butter (Zante)

Spinach Ravioli in Sage Butter (Zante).

You can cook Spinach Ravioli in Sage Butter (Zante) using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spinach Ravioli in Sage Butter (Zante)

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

Spinach Ravioli in Sage Butter (Zante) step by step

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..