Skewers with Meatballs and Ravioli

Ingredients

• 200 g Flour
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• 300 g spinach
• Salt
• 1 Shallot
• 1 Garlic clove
• 100 g goat cream cheese
• 1 tbsp freshly grated Parmesan
• Salt
• black pepper (freshly ground)
• nutmeg
• 1 slice day‑old toast bread
• 3 tbsp heavy cream
• 500 g mixed ground meat
• 1 egg
• 1 tbsp fresh chopped parsley
• 1 tsp lemon zest
• Salt
• black pepper (freshly ground)
• oil for frying
• 2 bell peppers (yellow and red)
• 1 red chili pepper
• 2 tbsp butter
• 100 ml Vegetable broth
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

   Knead flour, eggs, oil and 1 tsp salt into a smooth dough. Add water or more flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   Wash, trim and blanch the spinach in salted water briefly. Shock, squeeze out excess liquid and finely chop. Peel and finely chop the shallot and garlic; sauté them in hot butter. Mix with the spinach, goat cream cheese and Parmesan. Season with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 1 cm. Place half the dough on a sheet at intervals of roughly 4 cm, each with one tsp of filling, then lay the remaining dough over it. Press the dough around the filling, cut circles (≈4 cm diameter) with a grooved cutter. Pinch the edges together and cook the ravioli in simmering salted water for 4–5 minutes. Shock and drain.

4. 4.

   For the meatballs, soak the toast bread in cream briefly. In a bowl combine ground meat, egg, parsley, soaked bread and lemon zest; season with salt and pepper and knead well. Form small balls from the mixture. Fry them in hot oil for 5–6 minutes until golden brown. Let cool slightly.

5. 5.

   Cut the bell peppers into strips after washing, halving and trimming. Blanch in salted water for 2–3 minutes, shock and pat dry. Alternate threading ravioli and meatballs onto wooden skewers with pepper strips. Sauté the chili in hot butter, deglaze with broth, reduce briefly, add parsley, then toss the skewers in the sauce for 2–3 minutes until heated through.