Lebanese Cuisine Recipes

Spinach & Ricotta Ravioli with Sage Butter

Ingredients (Serves 4):

• 270g all-purpose flour

• 3large eggs

• 200g ricotta cheese

• 100g fresh spinach, blanched and chopped

• 30g grated Parmesan

• Salt & pepper, to taste

• 50g unsalted butter

• 5-6 fresh sage leaves

Instructions:

• Make the pasta dough by mixing flour and eggs. Knead until smooth, rest 30 min.

• Mix ricotta, spinach, Parmesan, salt & pepper for the filling.

• Roll pasta thin, cut into squares, place filling in center, fold and seal.

• Boil ravioli 3-4 min until al dente.

• In a pan, melt butter with sage leaves, pour over drained ravioli.

Tips & Plating:

• Grate Parmesan and drizzle extra sage butter.

• Serve on a white plate for contrast; garnish with microgreens.

Tiramisu Cups

Ingredients (Serves 4):

• 100g ladyfingers

• 150ml strong coffee, cooled

• 250g mascarpone cheese

• 50g sugar

• Cocoa powder, for dusting

• Optional: chocolate shavings

Instructions:

• Dip ladyfingers quickly into coffee, layer at the bottom of cups.

• Whisk mascarpone with sugar until smooth, layer over ladyfingers.

• Repeat layers if desired.

• Chill at least 2 hours. Dust with cocoa before serving.

Tips & Plating:

• Use clear cups for visual layers.

• Add chocolate shavings for extra elegance