Ricotta‑Filled Ravioli with Tomato Sauce

Ingredients

• 400 g flour (double‑handed)
• 4 eggs
• 1 tbsp Olive Oil
• 1 tsp salt
• flour for dusting
• 1 Egg white
• 300 g spinach
• Salt
• 200 g ricotta
• 1 egg
• 0.5 garlic clove
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 onion
• 2 tbsp olive oil
• 500 g diced tomatoes (canned)
• a handful basil
• Salt
• Pepper
• 1 tbsp fruit vinegar
• 1 tsp sugar
• 40 g grated Parmesan

Instructions

1. 1.

   Knead the flour, eggs and oil with salt into a smooth dough. Add water or more flour if needed. Shape into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   Wash, trim and blanch the spinach in boiling salted water for 1–2 minutes. Cool, squeeze out excess liquid and finely chop. Mix with ricotta and egg. Peel and press the garlic into the mixture. Season the filling with salt, pepper and nutmeg.

3. 3.

   Roll the dough on a floured surface to thin sheets (or use a pasta machine). Place about 1 tsp of filling every 5 cm, brush edges with egg white, lay another sheet on top. Cut square pockets with a rolled edge or ravioli cutter and press edges firmly together. Repeat until all dough is used. Lay finished ravioli on a floured kitchen towel to rest.

4. 4.

   Dice the onion finely. Sauté in hot oil, add tomatoes and simmer for about 10 minutes until thickened. Meanwhile rinse basil, pluck leaves and add to sauce. Season with salt, pepper, vinegar and sugar.

5. 5.

   Cook ravioli in boiling salted water for 3–4 minutes until they float. Remove with a slotted spoon and serve on plates. Pour sauce over them and sprinkle grated Parmesan on top.