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Ravioli nudi

Vegetarian • Serves 6


12 Sage, fresh leaves
250 g Spinach, frozen


2 Egg yolks


1 tbsp Lemon juice, fresh

Baking & Spices

1 Pinch Nutmeg, ground
40 g Plain flour
2 tbsp Plain flour


80 g Butter, unsalted
20 g Parmesan
1 Parmesan
350 g Ricotta
  • Jennifer Harms

    Start your Tuscan food odyssey with pillows of spinach and ricotta bathed in sage butter. @Sarah Chintomby Chintomby Turner - I will have to try and make these, however it is always better when someone else makes it for you.

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