Ricotta Spinach Ravioli With Sage Butter - Philips HR2375/00 Recipe Book

1.2 X 90mm_dumpling/lasagna+ 8mm t=1.5mm_penne+
n* 1.6X3.5mm_fettuccini* 1.5X7mm_flat thin
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EN SC
Ricotta spinach
菠菜馅意式饺子
ravioli with sage
butter
Fresh pasta
生面
• 10.5 oz (300 g) pasta squares
• 300 克面条方块
Filling
馅料
• 10.5 oz (300 g) fresh spinach
• 300 克新鲜菠菜
• 9 oz (250g) ricotta cheese
• 250 克意大利乳清干酪
• 9 oz (50g) Parmesan cheese, grated
• 50 克帕尔马干酪，搓碎
• 1 oz (30g) (2 tbsp) pine nuts, roasted
• 30 克（2 汤匙）松子，烤制
•
Nutmeg, to taste
• 调味用肉豆蔻
• Extra: egg white, a brush
• 其他：蛋清、一个刷子
Sage butter
鼠尾草牛油
• 1.76 oz (50g) butter
• 50 克黄油
•
10 sage leaves, chopped
• 10 片鼠尾草叶，切碎
• 1.7 fl oz (50ml) (3 tbsp + 1 tsp) cream
• 50 毫升（3 汤匙 + 1 茶匙）奶油
• 1.76 oz (50g) Parmesan cheese
•
50 克帕尔马干酪
• Ground black pepper, to taste
•
调味用黑胡椒粉
Preparation
准备
1. Bring a large pan of salted water to a
1. 将一大锅盐水煮沸，然后将菠菜焯烫 5 秒
boil and blanch the spinach by cooking
钟，沥干水分，以冷水冷却，再次沥干水分。
for 5 seconds, draining, refreshing with
2. 将菠菜细细切碎，并与馅料的各种原料搅拌在
cold water and draining again.
一起。
2. Finely chop the spinach and combine
3.
将半数的面皮铺在平坦的表面上，并将满满一
with the filling ingredients.
茶匙馅料放在每张面皮上。把蛋清刷在面皮边
3. Lay half of the pasta sheets on a
缘，然后在上面铺上另一张面皮，用叉子密封
flat surface and place one heaping
边缘以形成信封状。
teaspoon of the filling onto each pasta
4.
准备鼠尾草牛油。将黄油在一个平底锅中用小
sheet. Brush the edges of the pasta
火融化。加入鼠尾草、海盐和奶油，慢火煮几
with egg white and place another pasta
秒钟。搅拌干酪直至融化。调味。
sheet on top, using a fork to seal the
5.
在 6-8 分钟内将意式饺子煮好。上面直接加
edges to form an envelope.
上鼠尾草牛油即可食用。
4. Prepare the sage butter. Melt the butter
in a saucepan on low heat. Add the
sage, sea salt and cream and simmer
for a few seconds. Stir in the cheese
until melted. Season.
5. Cook the ravioli ready in 6–8 minutes.
Serve directly topped with the
sage butter.
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