Spinach and Goat Cheese Ravioli

Ingredients

• 350 g flour
• 0.5 tsp fine sea salt
• 1 egg
• 150 ml cold water
• 1 tbsp oil
• 1 handful of tree spinach
• 200 g goat fresh cheese
• 50 g grated pecorino
• 1 egg yolk
• 4 tbsp capers
• pepper (ground)
• fine sea salt
• 1 egg white (for brushing)
• 2 sprigs sage
• 4 tbsp oil
• tree spinach (for garnish)

Instructions

1. 1.

   Combine all dough ingredients except water in a bowl. Gradually add water while kneading with hand mixer hooks until smooth and elastic. Wrap in plastic wrap and rest for 1 hour.

2. 2.

   Wash and dry the tree spinach leaves. In a bowl mix goat cheese, pecorino, and egg yolk. Finely chop capers and add pepper and salt; combine. Place a spoonful of filling on each leaf and fold into small parcels.

3. 3.

   Divide dough into four portions and roll thinly using a pasta machine or on lightly floured surface. Cut into 40-48 squares, place one spinach parcel in the center of each square, brush edges with egg white, cover with another dough sheet, and seal.

4. 4.

   Boil plenty of salted water; cook ravioli for about 3-5 minutes until al dente. Remove with a slotted spoon and drain.

5. 5.

   Wash, dry, and finely slice sage. Heat oil in a pan, add sage, then toss the ravioli. Serve on warmed plates garnished with fresh tree spinach.