Recipe: Delicious Spinach Ravioli in Sage Butter (Zante)

Spinach Ravioli in Sage Butter (Zante). Brown butter is what happens when you cook butter long enough to make the butter solids get all toasty and delicious, but not so long that they burn. Do something special for yourself and make this simple, yet elegant Ravioli with Sage Brown Butter Sauce. The book of the BBC series, Britain's Best Home Cook features all of the best recipes from the show's contestants, from family favourites to classics revisited. Drain, rinse with cold water, squeeze out well and chop finely. Melt butter in a saucepan and quickly fry sage leaves.

Serve ravioli on plates with sage butter. Place spinach in a heavy pan. Cover and cook over medium heat until wilted. You can cook Spinach Ravioli in Sage Butter (Zante) using 16 ingredients and 5 steps. Here is how you cook that.

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

Drain, pressing out as much water as possible. TRADITIONAL ITALIAN RECIPE: Ravioli are made in almost all parts of Italy, and the sauce and filling used with them changes from one area to another. In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes.

Spinach Ravioli in Sage Butter (Zante) instructions

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..

Cook until the butter sizzles and begins to brown. The butter and sage sauce is the most classical companion for ravioli and any other type of filled pasta. In fact, this pasta sauce brings out the delicate taste of the ravioli filling instead of interfering with it. Cooking ravioli with butter and sage sauce is quite easy and doesn't take much time. Increase heat then add in the meat, cook it until light brown, stir occasionally and break up any large pieces with.