Ravioli with Goat Cheese

Ingredients

• 400 g spelt flour
• 4 eggs
• 4 tbsp olive oil (40 g)
• Salt
• 600 g Spinach
• 1 Shallot
• 3 Garlic cloves
• 40 g parmesan (1 piece)
• 1 tsp butter
• 250 g goat fresh cheese
• Pepper
• nutmeg
• 1 tomato
• 1 sprig rosemary

Instructions

1. 1.

   Knead spelt flour, eggs, 1 tbsp olive oil and 1 tsp salt into a dough. Shape into a ball, cover and let rest for about 30 minutes.

2. 2.

   Meanwhile, wash and trim the spinach, blanch it in boiling salted water for 1 minute, shock in cold water, squeeze out excess moisture and finely chop.

3. 3.

   Peel and finely chop the shallot and 2 garlic cloves. Grate the Parmesan. Heat butter in a pan, sauté the shallot and garlic over medium heat. Mix in the spinach, goat cheese and Parmesan, seasoning with salt, pepper and freshly grated nutmeg.

4. 4.

   Knead the dough thoroughly and roll it out to about 2 mm thickness using a pasta machine or on a lightly floured surface. Place 1 tbsp of filling every 5–6 cm on one half of the dough, lay the other half over it, press around the filling, and cut into squares with a pastry cutter.

5. 5.

   Cook the ravioli in boiling salted water for 4–5 minutes, drain and let them dry slightly, reserving some pasta water. In the meantime, blanch the tomato briefly, shock, peel, quarter, seed and dice it. Peel the remaining garlic clove and slice thinly. Wash and shake off excess rosemary.

6. 6.

   Heat the remaining olive oil in a pan, toss in rosemary, garlic and tomatoes for 1–2 minutes over medium heat. Mix in the drained ravioli with some reserved pasta water. Lightly season the ravioli with goat cheese, garnish with rosemary and garlic slices, and serve immediately.