Celebrate St. Patrick’s day with these shamrock ravioli, and discover your very own pot of gold–in this case, a hidden egg yolk inside. We use both spinach, and red pepper pasta doughs for a colorful, festive flare, and it’s all served up in a brown butter sage sauce.

Quick Info

⏱️ 215 min • 🍽️ 4 servings • ⭐ 85%

Nutrition

686 cal • 31g protein • 89g carbs • 20g fat

Tags

[Healthy] • [Vegetarian] • [Dinner] • [High-Protein] • [Low-Sugar] • [High-Fiber] • [Meal] • [Difficulty]

Ingredients

• 2 teaspoons kosher salt, divided, plus more to taste
• ½ cup blanched and drained spinach
• 2 large eggs, divided
• 4 large egg yolks, whites reserved, divided, plus more for filling pasta (optional)
• ½ cup drained roasted red peppers
• 3 cups (400 grams) all-purpose flour, divided, plus more for dusting
• 1 cup whole-milk ricotta
• ¾ cup freshly grated Parmesan cheese, plus more for serving
• ¼ teaspoon freshly ground black pepper, plus more for serving
• 10 tablespoons (1¼ sticks) unsalted butter
• 4-5 large cloves garlic, crushed
• 12–15 fresh sage leaves
• 1 tablespoon white balsamic vinegar
• Pasta maker
• 4½-inch Shamrock cookie cutter

Instructions Preview

1. Add the spinach to a high-speed blender. A…
2. Add the roasted red peppers, the remaining…
3. On a clean surface, turn out 1½ cups (185 …

…and 16 more steps

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Recipe by: Karlee Rotoly, Tikeyah Whittle • From: Tasty