Saffron Broth with Spinach-Ricotta Ravioli

Ingredients

• 100 g flour
• Salt
• 1 egg (size M)
• 1 tbsp oil
• 1–2 tbsp cold water
• 100 g frozen spinach (coarsely chopped)
• 100 g Ricotta
• salt, pepper from grinder
• 1 Garlic clove
• 150 g soup vegetables (carrot, leek)
• 800 ml chicken broth (ready-made)
• 1 can saffron strands
• 1 tbsp chopped parsley (for garnish)

Instructions

1. 1.

   Knead flour with salt, egg, oil and water into a smooth dough. Cover and rest for 20 minutes. Thaw frozen spinach as directed, squeeze out excess moisture in kitchen paper, then mix with ricotta, salt and pepper. Peel garlic, press it through and fold into the mixture.

2. 2.

   Roll dough thinly on a lightly floured surface. On one half place small mounds of filling about 8 cm apart. Brush gaps with water. Cover with second dough sheet, press around fillings, cut ravioli.

3. 3.

   Clean and finely chop soup vegetables. Simmer in broth with saffron strands for 5–6 minutes. Cook ravioli in plenty lightly salted water for 5–6 minutes. Remove with a slotted spoon, drain, then add to the broth. Sprinkle with chopped parsley before serving.