Basilic Ricotta Ravioli

Ingredients

• 350 g flour
• 50 g semolina
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp Salt
• 200 g spinach
• 100 g basil
• 250 g ricotta
• 1 Egg white
• Salt
• pepper (ground)
• nutmeg
• 80 g Parmesan
• 3 tbsp breadcrumbs
• 1 egg
• olive oil
• Basil
• 1 Egg white
• semolina

Instructions

1. 1.

   Sift flour and semolina onto a work surface, create a well in the center, add eggs, yolks, oil, and salt. Stir with a fork and knead by hand into a smooth dough. If too firm, incorporate 1–2 tbsp warm water. Shape into a ball, coat with oil, wrap in cling film, and chill for 1 hour.

2. 2.

   Wash spinach, blanch in boiling salted water for about 2 minutes, drain, shock in cold water, then squeeze out excess moisture and finely chop with a knife. Wash basil, dry by shaking, and finely chop. Add ricotta, spices, parmesan, breadcrumbs, egg white, and egg to the mixture and combine well. If the filling is too loose, fold in more breadcrumbs.

3. 3.

   Roll dough portions thinly on a floured surface. Using a pastry bag with a small nozzle, pipe the filling into 5 cm spaced dots across one dough sheet. Brush the edges of each dot with egg white, place a second dough sheet over them, and press gently to seal. Cut out ravioli using a round cutter (≈4 cm) or a ravioli cutter. Gather leftover dough, roll again, and repeat the process. Toss finished ravioli in semolina and let rest on a board for a short while before cooking.