Ravioli with Spinach and Parsley Sauce

Name: Ravioli with Spinach and Parsley Sauce (Ravioli aux épinards et sauce persil)
Cuisine: Swiss
Ingredients: 225 g (8 oz) fresh spinach leaves, well washed, thick stalks removed, and blanched; 1 clove of garlic, skinned and crushed; 1 egg, beaten; 50 g (2 oz) cottage cheese; 1 quantity of ravioli paste; a pinch of grated nutmeg; beaten egg to seal; 200 g (7 oz) flat leaf parsley, stems removed; 40 g (1½ oz) shallots, finely chopped; 300 ml (½ pt) white veal stock; 50 g (2 oz) fromage blanc; juice of 2 lemon; salt and freshly ground pepper; salt and freshly ground pepper

Ravioli aux épinards et sauce persil

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

25 g (1 oz) shallots, finely chopped
225 g (8

Europe
Switzerland
France
Pasta

Method

Sauté the shallots in a non-stick pan without browning.
Chop the spinach finely and add to the shallots with the garlic. Cook for 1-2 minutes.
Remove from the heat and beat in the egg, cheese and seasonings.
Roll out half the ravioli paste until thin, then arrange teaspoonfuls of the mixture at regular intervals about 2.5cm (1 in) apart.