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This recipe was uploaded by marcedvr
Mix flour, semolina, a pinch of sea salt and a tsp. estra virgin olive oil. Wrapped in cling filml and let to rest in fridge for 1/2 hour.
Bring to boil spinach in a pot with water. Drain spinach and use a blender to grind very well.
Put the mushrooms in blender and pulse-chop very well. Transfer mushrooms in hot pan and let to evaporated water for a few minutes.
Mix spinach with mushrooms pure, add nutmeg and parmesan. Taste and season occasionally with sea salt and freshly ground black pepper.
Spread your dough and cut round shape at 8cm. Fill with puree, grease dough with little egg wash then stick halves.
Bring to boil a pot with water and sea salt. Put inside the ravioli and cook 'al dente'.
Meanwhile heat a saucepan with butter and sage leaf. Let to melt the butter and add ravioli and a little boiling water. Add parmesa and mix.
Serve in deep plate with grated freshly parmesan and pinch of cayenne pepper.