Ravioli Gratin

Ingredients

• 300 g flour
• 2 Eggs
• 1 egg yolk
• 1 tbsp oil
• Salt
• 250 g ricotta
• Salt
• black pepper (freshly ground)
• nutmeg
• 4 tbsp grated Parmesan
• 1 tbsp breadcrumbs
• 1 egg
• 3 tomatoes
• a handful of spinach
• 1 Garlic clove
• 1 tbsp butter
• 2 Eggs
• 250 ml heavy cream
• 1 cup crème fraîche
• 60 g grated cheese (e.g., mountain cheese)
• Salt
• nutmeg

Instructions

1. 1.

   Sift the flour onto a work surface, make a well in the center, add eggs, egg yolk, oil and salt, stir with a fork, then knead by hand into a smooth dough. If needed, add a little water. Wrap in plastic wrap and chill for 1 hour.

2. 2.

   Mix ricotta, spices, Parmesan, breadcrumbs and egg thoroughly.

3. 3.

   Roll out the dough in portions on a floured surface to thin sheets.

4. 4.

   Place about 1 tsp of filling on half of the dough at roughly 4 cm intervals. Cover with the second dough layer, press around the filling, then cut circles (about 4‑5 cm diameter) with a round cutter. Press edges firmly together and optionally brush with water. Briefly boil in salted water for 1–2 minutes, then shock in ice water and drain.

5. 5.

   Wash tomatoes, remove stems and dice.

6. 6.

   Wash spinach, trim. Peel garlic, finely chop and sauté briefly in hot butter, add spinach, let wilt and evaporate liquid.

7. 7.

   Whisk eggs with cream, crème fraîche and cheese; season with salt and nutmeg.

8. 8.

   Layer noodles alternately with tomatoes and spinach in a baking dish, pouring the cheese‑cream mixture over each layer. Finish with ravioli and pour remaining sauce on top.

9. 9.

   Bake in a preheated oven at 200 °C (400 °F) for about 30 minutes until golden brown.