As of: March 26, 2024, 5:10 p.m
By: Clara Kistner
Comments
Press
Split
Fresh pasta?
No problem, because the creamy filled ravioli in an aromatic sage butter are easier to cook than you probably thought.
Italian pasta dishes are also very popular in Germany.
People often choose supermarket products from the fresh food counter.
And although these can be cooked in no time and mixed with a quick sauce, homemade pasta is definitely worth it.
Stefanie Fritzsche, multiple cookbook author and food blogger, shows with many easy pasta recipes that preparing fresh pasta can be easier than expected, even for even more inexperienced cooks.
Light enjoyment from Italy: pasta, gnocchi and co.
Not only is pasta easier to cook fresh than most people think, classic gnocchi is also easy to make with just four ingredients and tossed in an aromatic sage butter.
Once you've mastered the basic recipe, you can conjure up numerous, delicious variations in just a short amount of time.
You should definitely try the light gnocchi and broccoli pan without cream or the creamy one-pot gnocchi with tomato and mozzarella.
Cookbook author Stefanie Fritzsche shows how easy it is to make creamy filled ravioli yourself.
© Fraufritzsche
Whether made from homemade or purchased pasta, particularly fresh and light pasta variations can be enjoyed on warm spring days.
A creamy pasta with broccoli and crispy chicken, as well as the extremely easy wild garlic pesto are cooked in a very short time using just three ingredients.
Don't want to miss any recipes and kitchen tricks? Click here for the enjoyment newsletter from our partner Merkur.de.
Ingredients for the Italian pasta classic with a creamy spinach and ricotta filling
For about two portions of ravioli you will need:
My news
Sweater, park bench, daffodils: The hidden messages in Princess Kate's video reading
Putin wants an “empire” – also with the help of Soviet material: “Losses are an acceptable price” read
Seriously injured ski jumping ace with devastating bedside diagnosis
“That’s disrespectful”: Civil servants earn as little as citizens’ benefit recipients – and the traffic lights are watching
1 hour ago
Bridge accident in Baltimore: Governor names number of missing people - FBI agent explains mission reading
“Show of Force”: There is also a crunch between Russia and NATO
For the pasta
100 g soft wheat flour 405 (Italian: Farina type 00)
90 g durum wheat flour (Italian: Semola Rimanicata)
2 eggs (M)
Drizzle of olive oil
pinch of salt
For the filling
250 g leaf spinach
200g ricotta
50 g Parmesan (grated)
Nutmeg (grated)
pinch of salt
For the sage butter
40g butter
some sage leaves
It's that easy to cook homemade ravioli in sage butter
First, clean your fresh spinach leaves thoroughly.
Remove the leaves from the stems and cut them as small as possible.
For the pasta dough, mix the two types of flour together and pile them on a large wooden board (alternatively on a clean work surface).
Use the heel of your hand to make a depression in the middle of the mound of flour.
The hollow formed is now filled with the eggs, oil and a pinch of salt.
After you have beaten the eggs with a fork, everything can be kneaded into a smooth dough and then formed into a ball.
Wrap the dough ball in some plastic wrap and set it aside to rest for about 30 minutes.
Meanwhile, mix the ricotta, parmesan and chopped spinach into a filling and season with salt and nutmeg.
Roll out the dough thinly (about 2 mm) and cut out the ravioli using a suitable cutter or a conventional drinking glass.
Form small balls from the filling.
Place the ball-shaped filling in the middle of half of the pasta.
Then cover with another piece of dough and gently press the edge with the tines of a fork.
Bring some salted water to the boil in a large pot.
Cook the ravioli in it for about four minutes until al dente.
Meanwhile, melt the butter in a hot pan.
Wash and dry the sage and remove the leaves from the stems.
Then crisp-fry the leaves in the butter foam until the butter is lightly browned.
Now the cooked ravioli can also be briefly tossed in the hot sage butter together with a little pasta water.
Serve with some grated Parmesan.
Bon appetit!
Tip: The delicious ravioli, filled with a spinach and ricotta filling and tossed in sage butter, can be wonderfully topped with a little grated Parmesan and fresh sage and served with a large salad.