Spinach and Ricotta Filled Ravioli

Ingredients

• 300 g spinach
• 200 g ricotta
• 1 egg
• 0.5 garlic clove
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 450 g pasta dough
• 1 egg (for brushing)
• freshly grated hard cheese for sprinkling (e.g., Parmesan)

Instructions

1. 1.

   Blanch the spinach in boiling water briefly, shock it in cold water, drain well and finely chop. In a bowl combine with ricotta, egg, peeled and chopped garlic, a pinch of salt, pepper, and nutmeg, mixing thoroughly.

2. 2.

   Roll out the pasta dough into very thin sheets (or use a pasta machine). On each half of a rolled sheet place about 1 teaspoon of spinach filling every 3 cm. Brush the dough edges or gaps lightly with beaten egg. Carefully lay the other half of dough over the fillings and press in the gaps with your fingers.

3. 3.

   Cut out the ravioli with a pastry cutter or a dough wheel and drop them into boiling salted water. Cook for 4-5 minutes, letting them gently simmer until done.

4. 4.

   Use a slotted spoon to lift the cooked ravioli and let them drain.

5. 5.

   Serve sprinkled with freshly grated cheese if desired.