• Prep Time 45 minutes
  • Cook Time 10 minutes
  • Serving For 3-5 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Spinach & Sage Ravioli
  • 200g of Fine Semolina Flour
  • 50g of Tipo 00 Flour
  • 50g of Spinach Juice
  • 50g of Egg (A) size
  • 1g of Fine Salt
  • Spinach & Sage Ravioli Fillings
  • 15g of Finely Chopped Garlic
  • 2g of Chopped Sage
  • 150g of Anchor Cream Cheese, soften
  • 50g of Anchor Extra Yield Cooking Cream
  • 40g of Perfect Italiano Grated Parmesan
  • 1g of Fine Salt (a pinch)
  • 2g of Course Black Pepper (a pinch)
  • Ingredients For Pasta Sauce
  • 20g of Anchor Unsalted Butter
  • 10g of Olive Oil
  • 10g of Finely Chopped Garlic
  • 30g of Brown Shimeji Mushroom
  • 20g of Baby Spinach
  • 15g of Cherry Tomato, cut half
  • 30g of Liquid Chicken/Vege Stock
  • 100g of Anchor Extra Yield Cooking Cream
  • 1g of Fine Salt (a pinch)
  • 1g of Course Black Pepper (a pinch)
  • To Boil Ravioli
  • 2000g of Water
  • 1g of Fine Salt (a pinch)


    Homemade Pasta Dough
  1. Mix all ingredients & kneed until it form nice pasta dough texture.
  2. Wrap with cling wrap & let it rest for at least 45minutes in chiller.
  3. Spinach & Ravioli Fillings
  4. In a bowl, mix all ingredients until it well combines.
  5. Place the filling into a piping bag & set aside.
  6. To Make Fresh Ravioli
  7. Remove the prepared pasta dough from chiller.
  8. Prepare the dough by forming it into flat & smooth pasta sheets.
  9. Pipe the ravioli filling on the pasta sheets, cover the filling with another pasta sheet.
  10. Seal between the sides of the flings & cut into ravioli shape.
  11. To Make Fresh Ravioli
  12. Fill a pot with water & add salt, let it simmer.
  13. In a frying pan, heat butter & olive oil.
  14. Next, saute garlic, shimeji & baby spinach until slightly blisters & soften.
  15. Add in cherry tomato then pour in liquid stock, reduce it by half.
  16. Pour in cooking cream & cook until it comes to simmer.
  17. Season with salt & pepper to taste.
  18. Place in the prepared ravioli into the prepared hot water, cook it until al-dante.
  19. Remove the ravioli from hot water & place into pasta sauce, toss it well.
  20. Arrange the prepared ravioli & garnish with fresh chervil.

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