Spinach and Parmesan Ravioli

Ingredients

• 150 g flour
• 1 egg
• 1 egg yolk
• 2 tbsp olive oil
• freshly grated nutmeg
• Salt
• pepper (ground)
• 80 g chanterelle mushrooms
• 75 g finely grated Parmesan
• 100 g Ricotta
• 3 tbsp butter
• 2 tbsp finely chopped parsley
• egg white (for sealing)
• 500 g spinach
• 1 Garlic clove
• 150 ml white wine
• 80 g Parmesan (freshly shaved)

Instructions

1. 1.

   Knead the flour with egg, yolk, olive oil, about 2 tbsp water and salt into a smooth dough; add more oil or flour if needed. The dough should be silky and elastic. Wrap in plastic wrap and let rest at room temperature for about 30 minutes.

2. 2.

   Clean and finely chop the mushrooms; sauté them in 1 tbsp hot butter in a pan for 2-3 minutes until liquid evaporates. Remove from heat, stir in parsley and half of the Parmesan, then cool. Mix with mashed ricotta and season with nutmeg, pepper and salt.

3. 3.

   Roll out the dough on a lightly floured surface to a thin sheet. Place small mounds of filling about 4 cm apart on the dough. Cut circles about 6 cm in diameter with a cutter; brush edges with egg white and fold into half-moons, sealing the seams.

4. 4.

   Wash, trim and roughly chop the spinach. Blanch briefly in boiling salted water, shock in ice water, then squeeze out excess moisture.

5. 5.

   Bring plenty of salted water to a boil and cook the ravioli for 3-4 minutes until they float.

6. 6.

   Peel and finely chop garlic; sauté in 1 tbsp hot butter until fragrant. Add spinach and deglaze with white wine. Drain the cooked ravioli, add remaining butter, season with salt and nutmeg, and serve on warmed deep plates.

7. 7.

   Sprinkle with Parmesan before serving.