Ricotta Ravioli

Ingredients

• 300 g flour
• 3 egg yolks
• 2 Eggs
• Salt
• 150 g spinach
• 200 g ricotta
• 1 bundle mixed herbs
• 2 tbsp breadcrumbs
• 2 egg yolks
• 100 g Parmesan
• 4 bundles basil
• 3 Garlic cloves
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• Salt
• 40 g Parmesan (piece)
• Basil

Instructions

1. 1.

   Wash and dry the basil, shake off excess water, and remove leaves from stems. Peel and finely chop the garlic. Blend basil, garlic, and pine nuts in a blender, then gradually stir in cheese and olive oil.

2. 2.

   Quickly knead all dough ingredients into a smooth dough, shape into a ball, cover, and let rest for 20 minutes. For the filling, wash spinach, blanch it in salted water for 2 minutes, drain, and squeeze out excess moisture. Wash herbs and finely chop with spinach. Mix ricotta and egg yolk, fold in Parmesan and breadcrumbs, add the spinach mixture, and season with salt and pepper. Roll dough on a floured surface to about 2 mm thickness, cut into halves. Place walnut‑size portions spaced about 5 cm apart on one sheet of dough using a teaspoon. Cover with a second sheet, press filling between sheets, and cut squares (or use a ravioli stamp). Let rest covered for 30 minutes, then cook in plenty of salted water in batches for 4 minutes, drain.

3. 3.

   Serve ravioli with pesto and tomato cubes, garnished with basil leaves. Finally shave Parmesan over the top with a vegetable peeler.