Pasta with Spinach-Ricotta Filling and Vanilla

Ingredients

• 250 g fine durum wheat flour
• 2 tbsp olive oil
• 500 g spinach
• 200 g ricotta
• 100 g Parmesan (freshly grated)
• 1 Garlic clove
• 20 g butter
• Salt
• pepper (ground)
• flour (for working)
• 1 Egg white
• 1 Vanilla bean
• 1 chili pepper
• 1 tsp orange zest
• 1 tbsp chives
• grated parmesan for sprinkling

Instructions

1. 1.

   Knead flour with oil and about 140 ml water into an elastic, firm dough. Use a stand mixer if available. Adjust water as needed. Wrap in plastic wrap and rest 30 minutes.

2. 2.

   Wash, trim, and blanch spinach briefly in salted water. Shock, drain, and finely chop. Mix in a bowl with ricotta and parmesan, season with salt, pepper, and nutmeg, then let cool.

3. 3.

   Divide dough into two parts and roll each thin on a floured surface or pasta machine. Place a teaspoon of filling every 6 cm, brush around with egg white. Cut with a ravioli cutter, fold into half circles, press edges firmly, dust with flour, and repeat with the second dough half.

4. 4.

   Cook in boiling salted water for about 10-12 minutes.

5. 5.

   Wash chili pepper, slit lengthwise, deseed, and finely chop.

6. 6.

   Peel garlic and slice thinly.

7. 7.

   Split vanilla bean, scrape seeds. In a hot pan, whisk butter, chili, orange zest, garlic, and chives until foamy. Remove ravioli with a slotted spoon and toss in the vanilla butter. Serve on warmed plates and sprinkle with parmesan.