Ravioli Salad with Tomato Dressing

Ingredients

• 300 g flour
• 2 Eggs
• 2 egg yolks
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 200 g fresh spinach leaves
• 1 small Shallot
• 1 Garlic clove
• Pepper (freshly ground)
• nutmeg
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp flour
• 150 ml milk
• 300 g ricotta
• flour (for dusting)
• 1 egg white (for brushing)
• 500 g cherry tomatoes
• 1 small zucchini
• 200 g Feta Cheese
• 1 bunch Basil
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Sift the flour onto a work surface, create a well in the center, add the eggs, yolks, olive 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. For the filling, rinse the spinach, wash, dry and spin it. Peel the garlic and shallot, finely chop and sauté in a pot with 2 tbsp hot oil until fragrant. Add the spinach, let it wilt, season with salt, pepper, nutmeg and remove from heat. Let cool, transfer to a cutting board and finely chop. Melt butter in a saucepan, sprinkle flour and lightly sauté. Pour in milk, whisk vigorously to avoid lumps, simmer for 5 minutes over medium heat, then season with salt, pepper and nutmeg. Mix ricotta with the spinach and cooled béchamel sauce, taste again. Roll out the pasta dough on a floured surface thinly, fold it and roll again very thin. Divide the dough into two equal sheets; on one sheet, using a teaspoon, place small mounds of the spinach-ricotta mixture spaced 3 cm apart. Brush the gaps with lightly beaten egg white. Place the second dough sheet over, press down the fillings and cut out 3x3 cm squares with a pastry cutter. Boil in salted water until they float to the surface, then remove with a slotted spoon, drain and cool.

2. 2.

   The tomatoes are briefly blanched, cooled, peeled, quartered, seeded and diced. The zucchini is washed and sliced into very thin strips lengthwise. Dice the feta, wash the basil and cut the leaves into fine strips (reserve some for garnish). Toss the tomato cubes with olive oil, vinegar, zucchini strips and basil leaves, season with salt and pepper, then serve on a plate with the ravioli and feta sprinkled on top.