Spinach and Pine Nut Ravioli

Ingredients

• 420 g spelt flour type 630
• 4 eggs
• 4 tbsp olive oil
• Salt
• 400 g fresh spinach leaves
• Salt
• 1 Shallot
• 2 Garlic cloves
• 15 g Butter (1 tbsp)
• 1 egg yolk
• 1 piece Parmesan (30 g, 30% fat in dry matter)
• 200 g ricotta (45% fat in dry matter)
• Pepper
• 60 g pine nuts (3 tbsp)
• 200 g baby spinach
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   For the dough combine 400 g flour, eggs and 1 tbsp oil with 1 tsp salt into a smooth, supple dough; add a little water or more flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes.

2. 2.

   Meanwhile clean, wash and blanch spinach in boiling salted water for 1–2 minutes. Shock in cold water, drain, squeeze out excess moisture and roughly chop.

3. 3.

   Peel and finely chop shallot and garlic. Heat butter in a pan. Sauté shallot and garlic for about 2 minutes over medium heat. Remove from the pan, let cool for 5 minutes. Then blend with spinach, 1 tbsp oil and egg yolk until smooth.

4. 4.

   Grate Parmesan finely and mix it with ricotta and spinach in a bowl. Season with salt and pepper.

5. 5.

   Knead dough again, divide into two portions and roll each out on a floured surface to a knife‑edge thickness using a rolling pin. On half of the dough place 1–2 tsp filling at 5–6 cm intervals and cover with the remaining dough. Press around the filling to seal and cut square pockets with a pastry cutter or a small glass.

6. 6.

   Cook ravioli in lightly salted boiling water for 4–5 minutes. Drain and set aside.

7. 7.

   Meanwhile toast pine nuts in a hot dry pan over medium heat. Wash baby spinach, pat dry, toss with leftover oil and vinegar, season with salt and pepper, and arrange on plates. Place the ravioli on top and sprinkle the toasted pine nuts over them.