This is a respectable pasta dish with a surprise: inside is liquid egg yolk. Although it can be served in restaurants, the dish is quite simple if you use ready-made purchased sheets of pasta. But still the dish is worth it to be called impressive, therefore cooking egg dough for ravioli conditions. And it’s even better than ordering ravioli in a restaurant, their can be cooked a few hours before serving and kept in fridge, covered with a kitchen towel. Gathering everyone for dinner полейте блюдо шалфейным маслом.By делиться с друзьями: 
Time: 50 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 sheets (225 gr.) Of fresh egg paste 20 x 10 cm., Cut in half
- 110 gr. butter
- 1 clove garlic, chopped
- 300 gr frozen chopped spinach, thaw
- 1 tbsp. ricotta cheese
- 1 tbsp. grated mozzarella
- 1/2 tbsp. grated parmesan
- 9 large eggs
- 8 fresh sage leaves
- Special equipment: plastic cooking bag or bag with clasp; fruit knife or figure knife for noodles
Recipes with similar ingredients: ravioli, spinach, ricotta cheese, cheese mozzarella, parmesan cheese, eggs, sage
Recipe preparation:
- Melt 2 tbsp. l (30 gr.) Butter on average stew-fry over moderate heat until foamy. Add the garlic and cook for 2 minutes until it starts to brown. Stir spinach and 1/4 Art. water. Cook, stirring frequently, for 5 minutes. to softness spinach and liquid evaporation. Transfer to a food processor, add ricotta, mozzarella, parmesan, 1/2 tsp. salt and pepper. Puree until smooth and bright green. Put in a spoon in a plastic pastry bag or a large bag with a clasp, cut the tip 0.6 cm wide.
- Put 8 sheets of paste on a clean work surface, in the center of each square squeeze a circle out of a mixture of spinach, 2.5 cm back from the edges. Make the back of the spoon in the middle is a recess in which the egg yolk will fit. Поone, separate the yolks from the proteins in 8 eggs, in each recess put on the yolk.
- Break the remaining egg into a small bowl and beat slightly with a fork. Grease the edges of the pasta sheets with the egg, cover on top the remaining squares of the test. Press the pasta sheets firmly against each other. to a friend, moving from the borders of the filling to the outer edge to remove air bubbles. Trim the edges of the ravioli with a sharp knife or curly noodle knife.
- Bring a large pot of salted water to a boil. Melt the remaining 6 in a small skillet over medium heat Art. l (90 gr.) Butter with sage leaves, often turning the pan, 3 min. – the oil will turn golden brown, and sage toasted and crispy. Gently drop ravioli into the water and cook for 6 minutes until the dough is soft and the yolk is stay fluid.
- Remove from water with a slotted spoon or strainer, place 1 ravioli on a separate plate. Top of each serving add a sheet of sage and spoon the butter evenly. Serve immediately.
