Goat Cheese Ravioli with Tomato Butter and Pesto

Ingredients

• 250 g flour
• Salt
• 2 Eggs (size M)
• 2 tbsp olive oil
• 50 g spinach leaves
• 250 g goat cream cheese (from the block)
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 200 ml tomato juice
• 40 g cold butter
• Salt
• Pepper
• a pinch of sugar
• 1 tbsp pesto
• 2 tbsp olive oil

Instructions

1. 1.

   Mix flour with salt. Add eggs and olive oil, knead into a smooth dough. Cover the dough and let rest for 30 minutes. Meanwhile, rinse, wash, and drain spinach leaves. Slice goat cream cheese into eight pieces.

2. 2.

   Peel shallot and garlic. Dice shallot finely. Heat olive oil in a pan. Sauté shallot until translucent. Add pressed garlic. Pour in tomato juice and simmer gently for 5 minutes. Whisk cold butter in small cubes with a whisk, then season sauce with salt, pepper, and sugar. Keep sauce warm.

3. 3.

   Roll dough thinly on a pasta machine into two sheets. On one sheet place goat cheese slices spaced apart. Distribute spinach over them and season with salt and pepper. Brush the gaps with water. Place the second sheet on top and press down in the gaps. Cut 12 cm circles with a cutter.

4. 4.

   Bring a large pot of salted water to a boil and cook ravioli for about 1 minute. Use a slotted spoon to lift them and drain. Serve ravioli on plates, pour tomato butter sauce over them. Stir pesto with olive oil and drizzle over the dish.