Spinach Ravioli

Ingredients

• 400 g flour
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp Salt
• 300 g spinach
• 200 g ricotta
• Salt
• pepper (ground)
• nutmeg
• 60 g Parmesan
• 2 tbsp breadcrumbs
• 1 egg
• 5 tbsp butter
• 15 sage leaves
• 2 Garlic cloves

Instructions

1. 1.

   Sift flour onto a work surface, create a well in the center, add eggs, yolks, oil and salt, stir with a fork and knead by hand into a smooth dough. Wrap in cling film and chill for 1 hour.

2. 2.

   Rinse spinach, wash it and blanch in boiling salted water for about 2 minutes, drain, shock in cold water and let dry, then squeeze out excess moisture and chop finely with a knife. Add ricotta, spices, parmesan, breadcrumbs and egg, mixing well.

3. 3.

   Roll dough portions thinly on a floured surface and cut circles about 6 cm in diameter; re-roll scraps and process similarly. Place 2 teaspoons of filling onto each circle, brush edges with water and fold into half-moons. Press edges firmly together with a fork.

4. 4.

   Cook ravioli in boiling salted water for about 4-5 minutes. Remove with a slotted spoon and drain well.

5. 5.

   Peel garlic and finely chop.

6. 6.

   Melt butter in a pan, lightly sauté garlic, then briefly swirl in sage leaves.

7. 7.

   Arrange ravioli on preheated plates and pour the sage butter over them.