Ravioli with Zucchini Spaghetti and Toasted Bread

Ingredients

• 300 g flour
• 2 tbsp olive oil
• 3 eggs
• 500 g fresh spinach leaves
• 2 Garlic cloves
• 4 tbsp butter
• 200 g ricotta
• 100 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• flour (for working)
• 1 Egg white
• 1 Zucchini
• 1 tbsp dried tomatoes (in oil)

Instructions

1. 1.

   Knead the flour with the oil and eggs into a firm, elastic dough. Wrap in plastic wrap and let rest for 30 minutes.

2. 2.

   Wash, trim, and blanch the spinach briefly in salted water. Shock, squeeze dry, and finely chop.

3. 3.

   Peel and finely chop the garlic. Sauté in 1 tbsp hot butter. Add the spinach and mix. Then combine with ricotta and Parmesan in a bowl, season with salt, pepper, and nutmeg, and let cool.

4. 4.

   Divide the dough into two parts and roll each thinly on floured work surfaces. Place a teaspoon of filling every ~6 cm on one half, brush around with egg white. Cover with the second half and press around the filling. Cut out ravioli with a cutter, seal edges firmly, dust with flour, and repeat with the remaining dough.

5. 5.

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

6. 6.

   Wash, trim, slice zucchini into thin strips, then cut into very thin ribbons.

7. 7.

   Finely chop the tomatoes. Sauté both in the remaining hot butter, briefly submerge the ravioli, season with salt and pepper, and serve immediately.