Recipes / Recipe
Recipe · 19 Aug 2024
Spinach and Ricotta Ravioli with Freeze-Dried Flowers in Burnt Butter Basil Sauce
Spinach and Ricotta Ravioli with Burnt Butter Basil Sauce
Indulge in the beauty and taste of homemade Spinach and Ricotta Ravioli, decorated with freeze-dried flowers for an added touch of elegance. This dish is brought to life with a decadent burnt butter basil sauce, creating a perfect balance of flavors. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this ravioli recipe is sure to be a hit.
Ingredients
For the Pasta:
- 200 g flour
- 2 large eggs
For the Filling:
- 150 g fresh spinach wilted and chopped
- 200 g ricotta cheese
- 50 g Parmesan cheese grated
- 1 egg yolk optional, for richness
- Salt and pepper to taste
- Pinch of nutmeg optional
For the Sauce:
- 100 g unsalted butter
- Fresh or freeze-dried basil leaves
- Freeze-dried edible flowers for garnish
Instructions
Prepare the Pasta Dough:
- On a clean surface, mound the flour and make a well in the center.
- Crack the eggs into the well and beat them with a fork, gradually incorporating the flour until a dough forms.
- Knead the dough until smooth and elastic, about 10 minutes. Wrap in cling film and let it rest for 30 minutes.
Make the Filling:
- Sauté the spinach in a pan with a little olive oil until wilted. Let it cool, then squeeze out excess water and chop finely.
- In a bowl, mix the chopped spinach, ricotta, Parmesan, egg yolk, salt, pepper, and nutmeg until well combined. Adjust seasoning to taste.
Assemble the Ravioli:
- Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
- After the third setting of rolling, place freeze-dried flowers on one sheet, cover with another, and roll again to press the flowers into the pasta.
- Cut out your ravioli squares
Fill the Ravioli:
- Place small a spoonful of the spinach and ricotta mixture on the pasta, cover with another sheet, and seal with water.
Cook the Ravioli:
- Boil in salted water until the ravioli float to the top, about 3-4 minutes
Make the Sauce:
- Melt butter in a pan until it begins to brown. Add basil leaves and cook for another minute.
- Add the Ravioli to the pan for a minute or two
Serve:
- Add the Ravioli to a serving dish
- Drizzle the sauce over the cooked ravioli, garnish with additional freeze-dried flowers, and enjoy!
