Ravioli with Arugula and Parmesan

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• 240 g arugula (3 bundles)
• 1 onion
• 50 g pecorino
• 250 g ricotta (5% fat)
• Pepper
• nutmeg
• 40 g yogurt butter
• 1 dried peppercorn
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Knead flour, eggs, 1 tsp olive oil and 1 tsp salt into dough; add water or more flour if needed. Shape dough into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.

2. 2.

   Wash, trim, and dry the arugula. Finely chop 200 g of it and set aside the rest. Peel and finely chop the onion.

3. 3.

   Heat remaining oil in a pan. Sauté the onion until translucent, then add the chopped arugula. Stir constantly over medium heat until the liquid evaporates; let cool to lukewarm. Grate the pecorino. Mix the arugula mixture with pecorino and ricotta. Season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Knead the dough again and roll it out to a thickness suitable for a pasta machine or rolling pin.

5. 5.

   Place half of the dough in 3 cm intervals, adding 1–2 tsp of filling each time, then cover with the remaining dough. Press around the filling to seal and cut into pockets using a pastry cutter or knife.

6. 6.

   Cook ravioli in boiling salted water for 3–4 minutes. Meanwhile melt butter in a pan. Crush the peppercorn in a mortar.

7. 7.

   Lift the ravioli with a slotted spoon, drain, and serve on preheated plates. Drizzle with butter, sprinkle with remaining arugula and crushed peppercorn, then grate parmesan over the top.