Paneer-Filled Ravioli with Toast and Sauce

Ingredients

• 200 g durum wheat flour (e.g., Semola Grana Duro, Italian specialty shop)
• 1 egg
• 40 ml water
• 1 tsp oil
• a pinch of salt
• oil for greasing
• 200 g paneer
• 50 g freshly grated Parmesan
• 1 egg yolk
• 1 tbsp chopped basil
• Salt
• freshly ground nutmeg
• 200 ml vegetable broth
• 1 red bell pepper
• 1 Garlic clove
• 1 tbsp Olive Oil
• 2 tbsp crème fraîche
• curry powder
• Pepper
• 200 g spinach
• 1 tbsp butter

Instructions

1. 1.

   Combine all dough ingredients in a bowl and knead into a smooth dough. Brush with oil and wrap in plastic wrap; let rest for 30 minutes.

2. 2.

   Mix paneer, parmesan, egg yolk, and basil together; season with salt and nutmeg for the filling.

3. 3.

   Roll out the dough on a lightly floured surface. Cut circles about 8 cm in diameter using a glass or round cutter. Place a teaspoon of filling in each circle. Brush edges with water, fold over, press sides to seal, and firmly pinch closed. Let ravioli rest on a floured kitchen towel for about 20 minutes.

4. 4.

   For the sauce, wash, halve, seed, peel white membranes from the bell pepper, and dice. Peel and finely chop garlic. Sauté together in hot oil, deglaze with broth, add crème fraîche, and simmer for 5–10 minutes. Puree until smooth; season with salt, pepper, and curry powder.

5. 5.

   Wash, trim, and roughly chop spinach. Sauté in hot butter, then steam until liquid evaporates. Season with salt.

6. 6.

   Cook the ravioli in plenty of salted water for 2–4 minutes.

7. 7.

   Place spinach on warmed plates, pour sauce over it, and top with drained ravioli. Serve with toast if desired.