{"id":631,"date":"2021-06-25T14:26:11","date_gmt":"2021-06-25T10:26:11","guid":{"rendered":"https:\/\/latonnellehotel.com\/?post_type=cp_recipe&p=631"},"modified":"2021-07-03T18:35:01","modified_gmt":"2021-07-03T14:35:01","slug":"ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage","status":"publish","type":"cp_recipe","link":"https:\/\/latonnellehotel.com\/fr\/recipe\/ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage\/","title":{"rendered":"Raviolis \u00e0 la ricotta et aux \u00e9pinards avec du beurre fondu \u00e0 la sauge"},"content":{"rendered":"

Raviolis \u00e0 la ricotta et aux \u00e9pinards avec du beurre fondu \u00e0 la sauge<\/h2>\n

Ingr\u00e9dients :<\/h3>\n
\n
Pour 4 Personnes<\/div>\n
Ingr\u00e9dients:<\/div>\n
(Pour la p\u00e2te fra\u00eeche aux \u0153ufs)<\/div>\n
200<\/span> g<\/span> de farine T55 + un peu pour travailler la p\u00e2te<\/span><\/div>\n
2<\/span> <\/span> \u0153ufs entiers (100-120 g)<\/span><\/div>\n
Une pinc\u00e9e de sel<\/span><\/div>\n
220<\/span> g<\/span> de pousses d\u2019\u00e9pinards<\/span><\/div>\n
120<\/span> g<\/span> de ricotta fra\u00eeche de brebis bien \u00e9goutt\u00e9e (\u00e0 d\u00e9faut du brocciu ou du brousse) ou m\u00eame du ch\u00e8vre frais, le go\u00fbt sera diff\u00e9rent mais il faut que la texture ne soit pas tr\u00e8s liquide)<\/span><\/div>\n
50<\/span> g<\/span> de parmesan r\u00e2p\u00e9<\/span><\/div>\n
1<\/span> <\/span> jaune d\u2019\u0153uf<\/span><\/div>\n
Noix de muscade, sel et poivre<\/span><\/div>\n
(Assaisonnements)<\/div>\n
Beurre demi-sel (50 g environ), une dizaine de feuilles de sauge fra\u00eeches<\/span><\/div>\n
Sel et poivre<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Pr\u00e9paration:<\/div>\n
\n
\n

Pr\u00e9parer la p\u00e2te (m\u00eame plusieurs heures\/jours \u00e0 l\u2019avance, elle se cong\u00e8le tr\u00e8s bien). Mettre la farine dans un saladier, former un puits au centre, saler et ajouter les \u0153ufs. \u00c0 l\u2019aide d\u2019une fourchette, en partant du centre, incorporer peu \u00e0 peu les \u0153ufs \u00e0 la farine. Au d\u00e9but la p\u00e2te sera grumeleuse c\u2019est normal. Pour m\u00e9langer les ingr\u00e9dients, on peut aussi utiliser la cuve d\u2019un robot avec le crochet plat ou bien un mixeur. Travailler ensuite la p\u00e2te avec les mains au moins 5 minutes (voir plus) sur un plan farin\u00e9, en la repliant plusieurs fois sur elle-m\u00eame jusqu\u2019\u00e0 ce qu\u2019elle devienne lisse, souple et homog\u00e8ne.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Couvrir de papier film et laisser reposer au frais une heure.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pr\u00e9parer la farce (m\u00eame 3-4 heures \u00e0 l\u2019avance). Rincer les \u00e9pinards, les essuyer et les cuire dans une une casserole (sans rien) pendant 5 minutes. Les \u00e9goutter puis les hacher au couteau. M\u00e9langer la ricotta avec une pinc\u00e9e de sel, de poivre et de noix de muscade, ajouter les \u00e9pinards puis le jaune d\u2019\u0153uf et m\u00e9langer. Incorporer enfin le parmesan (il donnera du go\u00fbt et s\u00e8chera un peu la farce). <\/p>\n<\/div>\n<\/div>\n

\n
\n

Mettre dans un r\u00e9cipient et couvrir de papier film ou bien verser le tout dans une poche \u00e0 douille (sans douille) ferm\u00e9e, c\u2019est l\u2019id\u00e9al.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pr\u00e9lever un tiers de la p\u00e2te, l\u2019aplatir avec les mains, la fariner et la passer au laminoir en partant de la plus grosse \u00e9paisseur. Replier la p\u00e2te puis la passer dans l\u2019\u00e9paisseur suivante et ainsi de suite (en farinant de temps \u00e0 autre) jusqu\u2019\u00e0 l\u2019\u00e9paisseur la plus fine. Couper en deux le rectangle. Sur le premier, poser des boulettes de farces (avec la poche \u00e0 douille \u00e7a va tr\u00e8s vite) de la grandeur d\u2019une grosse noix et \u00e0 distance d\u2019au moins 3 cm. Poser dessus l\u2019autre morceau de p\u00e2te. Sceller sur les bords de la farce de mani\u00e8re \u00e0 ne pas incorporer d\u2019air, plus sceller toute la surface. Couper en ravioli. Les ranger les uns \u00e0 c\u00f4t\u00e9 des autres (pas superpos\u00e9s \ud83d\ude09 sur un plan farin\u00e9.\n\nProc\u00e9der de m\u00eame avec le reste de p\u00e2te et de farce.
\nDo the same with the rest of the dough and stuffing. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Les raviolis, bien farin\u00e9s, se gardent ainsi une heure environ (pas plus sinon la farce va humidifier la p\u00e2te).<\/p>\n<\/div>\n<\/div>\n

\n
\n

Porter \u00e0 \u00e9bullition de l\u2019eau dans une grande casserole, la saler.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Faire fondre le beurre \u00e0 feu doux et ajouter la sauge.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Plonger les raviolis dans l\u2019eau et cuire 3 minutes environ (go\u00fbter la p\u00e2te, selon les go\u00fbts personnels). Les \u00e9goutter peu \u00e0 peu avec une \u00e9cumoire et les verser (en deux trois fois, par petites quantit\u00e9s) dans le beurre de sauge dans la po\u00eale encore chaude avec un peu d\u2019eau de cuisson. M\u00e9langer.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Servir de suite bien chaud avec du parmesan r\u00e2p\u00e9.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Bon app\u00e9tit de<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":2,"featured_media":632,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[39],"class_list":["post-631","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-starters"],"yoast_head":"\nRavioli with ricotta and spinach with melted butter with sage - La Tonnelle Hotel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/latonnellehotel.com\/fr\/recipe\/ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli with ricotta and spinach with melted butter with sage - La Tonnelle Hotel\" \/>\n<meta property=\"og:description\" content=\"Ravioli with ricotta and spinach with melted butter with sage\" \/>\n<meta property=\"og:url\" content=\"https:\/\/latonnellehotel.com\/fr\/recipe\/ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage\/\" \/>\n<meta property=\"og:site_name\" content=\"La Tonnelle Hotel\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-03T14:35:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/latonnellehotel.com\/wp-content\/uploads\/2021\/06\/Ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage-latonnelle.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"481\" \/>\n\t<meta property=\"og:image:height\" content=\"721\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/latonnellehotel.com\/recipe\/ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage\/\",\"url\":\"https:\/\/latonnellehotel.com\/recipe\/ravioli-with-ricotta-and-spinach-with-melted-butter-with-sage\/\",\"name\":\"Ravioli with ricotta and spinach with melted butter with sage - 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