Goat Cheese Spinach Ravioli

Ingredients

• 250 g flour
• 2 Eggs
• 4 egg yolks
• 1 tbsp Olive Oil
• 600 g fresh spinach
• 2 fresh garlic cloves
• 50 g butter
• 300 g fresh goat cheese (e.g., Picandou)
• Salt
• Pepper
• 1 aromatic tomato
• 1 fresh garlic clove
• 1 rosemary sprig
• 6 tbsp Olive oil
• optional grated Parmesan

Instructions

1. 1.

   Sift the flour into a bowl and press a deep well in the center with your hand. Separate three eggs (reserve the whites for brushing). Add the yolks, the two whole eggs, and the oil to the well; whisk with a fork and gradually mix in the flour from the inner edge of the well using circular motions until a tough dough forms.

2. 2.

   With your hands incorporate all the flour, place the dough on a work surface, and knead vigorously with your palms. Add a little water if needed. The dough should be very firm and even. Wrap the finished dough tightly in cling film and refrigerate for at least an hour, preferably overnight.

3. 3.

   For the filling, strip the spinach leaves from the stems and wash thoroughly several times until no grit remains.

4. 4.

   Peel and finely dice the shallot and garlic. Heat butter in a wide pot, sauté the shallot and garlic cubes, add the spinach, and stir until it wilts. Let cool on a sieve.

5. 5.

   Squeeze the spinach with your hands, chop finely, then mix with the goat cheese. Season with salt and pepper.

6. 6.

   Divide the dough in half; wrap one half tightly in cling film and freeze for later use.

7. 7.

   On the other half, roll out on a floured surface as thin as possible and 8–10 cm wide. Cut into two equal pieces. On each piece place a heaped tablespoon of filling every 8–10 cm, brush around with beaten egg white. Place another dough sheet on top and press firmly around the filling. Cut into ravioli with a pasta cutter or knife; optionally press edges with a fork.

8. 8.

   Blanch the tomato, peel, and quarter it. Remove seeds and halve the fillets. Peel garlic and slice thinly. Wash thyme and pluck the leaves.

9. 9.

   Cook the noodles 2–3 minutes in gently simmering salted water.

10. 10.

    Meanwhile heat olive oil, sauté garlic, add tomato pieces and rosemary, and cook briefly.

11. 11.

    Drain ravioli and toss in the olive oil. Serve with grated Parmesan.