Servings:
4
INGREDIENTS
- Dough:
- - 200 g of wheat flour 0
- - 200 g of rye flour
- - 1 egg
- - 3 tablespoons extra virgin olive oil
- - Sea salt
- For the sauce:
- - 2 knobs of butter
- - 1 tablespoon extra virgin olive oil
- - 1 clove of garlic
- - 5 leaves of sage
- - 40 g of grain
- - Chili powder
- Filling:
- - 300 g of spinach
- - 150 g of cottage cheese
- - 40 g of grain
- - Sea salt
- - Nutmeg
INSTRUCTIONS
- Form a smooth and elastic dough with the ingredients and let it rest for half an hour. Boil the spinach, chop, add the ricotta, Grana, nutmeg, salt and stir.
- Roll out the dough into a thin sheet, form circles with a diameter of 7-8 inches, put in each circle a little of the spinach and fold forming half-moons (or other shapes). Boil them in salted boiling water for 8-9 minutes.
- Saute the garlic in oil , a pinch of red pepper and sage. Remove the garlic, add the butter and let it melt. Season the ravioli with the sauce and sprinkle with Grana.
