Ricotta-Filled Ravioli

Ingredients

• 400 g flour
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp Salt
• 300 g ricotta
• Salt
• Pepper (freshly ground)
• nutmeg
• 60 g grated Parmesan
• 2 tbsp breadcrumbs
• 1 egg
• 3 tbsp butter
• 200 g spinach
• 60 g Parmesan (freshly grated)

Instructions

1. 1.

   Sift flour onto a work surface, create a well in the center, add eggs, yolks, oil and salt, stir with a fork and knead by hand into a smooth dough. Wrap in cling film and chill for 1 hour.

2. 2.

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

3. 3.

   Roll out portions of dough thinly on a floured surface.

4. 4.

   Place 1 tsp of filling every ~4 cm on half the dough. Cover with the second half, press around the filling, cut into squares with a pastry cutter. Press edges firmly together; optionally brush with water. Boil cappellacci in salted water for about 4–5 minutes.

5. 5.

   Wash, trim and briefly blanch spinach in salted water. Shock, drain and roughly chop. Sauté in hot butter and add a splash of pasta water.

6. 6.

   Remove cappellacci with a slotted spoon, arrange on a preheated plate. Pour the spinach-butter mixture over them and sprinkle with Parmesan before serving.