Haddock Ravioli with Sage Butter
Ингредиенты
- 1 package 300 g frozen spinach
- 4 cups (1 litre) water
- 5 eggs
- 1 teaspoon (5 ml) salt
- 3 cups (750 ml) all-purpose flour
- Water (approximately 15 ml / 1 tablespoon)
- 1/2 lb (225 g) haddock fillets, cut into small dice
- 1/2 cup (125 ml) ricotta cheese
- Grated zest of 1 lemon
- Salt and pepper
- 10 asparagus, blanched
- 1/4 cup (60 ml) butter
- 30 cherry tomatoes
- 4 sage leaves, chopped
- Salt and pepper
Инструкция
- Wilt the spinach in boiling water for 1 minute. Drain. Rinse under cold water and place over a clean cloth. Twist the cloth to dry the spinach thoroughly.
- In a blender, purée the spinach, eggs and salt. Strain.
- Place the flour in the bowl of a food processor with the spinach purée. Pulse until it starts to form a soft ball. Add water, as needed. Place the dough on a work surface and knead until smooth. Add water or flour, as needed, the dough should not be sticky. Wrap in plastic wrap and let rest for 30 minutes.
