Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, spinach ravioli in sage butter (zante). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Spinach Ravioli in Sage Butter (Zante) is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Spinach Ravioli in Sage Butter (Zante) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach ravioli in sage butter (zante) using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Ravioli in Sage Butter (Zante):

1. Make ready 1 DOUGH as follows
2. Get 100 grams baby spinach
3. Get 250 grams plain flour
4. Prepare 1 egg
5. Prepare 2 tbsp olive or vegetable oil
6. Make ready 1 pinch salt to taste
7. Make ready 1 FILLING as follows
8. Get 500 grams fresh salmon or seatrout
9. Take 200 grams crème fraîche
10. Get 3 icecubes
11. Prepare 2 eggs
12. Get 1 unwaxed lemon
13. Prepare 1 pinch white pepper
14. Prepare 1 SAGE BUTTER as follows
15. Make ready 60 grams salted butter
16. Make ready 1 good handful fresh sage

Instructions to make Spinach Ravioli in Sage Butter (Zante):

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.

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