Spinach and Ricotta Ravioli with Brown Butter and Toasted Walnuts
80% автентично · Italian (Northern Italian Twist)
A sophisticated take on ricotta and spinach ravioli, featuring a nutty brown butter sauce and the crunch of toasted walnuts, offering a delightful textural contrast.
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Съставки
- All-purpose flour300g
- Eggs3 large
- Ricotta cheese250g
- Fresh spinach200g
- Parmesan cheese, grated50g
- Lemon zest1 tsp
- Butter75g
- Walnuts, chopped50g
- Fresh parsley, choppedfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Prepare the pasta dough as described in the Classic Ravioli recipe. Let it rest.
- 2
Prepare the filling: Blanch spinach, squeeze dry, and chop finely. Combine with ricotta, Parmesan, lemon zest, salt, and pepper. Mix well.
- 3
Roll out the pasta dough thinly. Fill, seal, and cut into ravioli shapes.
- 4
Cook ravioli in boiling salted water for 3-4 minutes until al dente.
- 5
While ravioli cook, melt butter in a separate pan over medium heat. Continue cooking until it turns golden brown and smells nutty. Add chopped walnuts and toast for 1-2 minutes.
- 6
Drain the ravioli and add them to the brown butter and walnut mixture. Toss gently to coat.
- 7
Serve immediately, garnished with chopped fresh parsley.
