Spinach Ravioli

Ingredients

• 150 g rye flour
• 100 g wheat flour
• 1 egg
• 1 tbsp oil
• 4 tbsp water
• 0.5 tsp Salt
• 1 onion
• 1 tbsp butter
• 200 g frozen spinach
• Salt
• 1 bunch parsley
• 100 g cream cheese (double cream or quark)
• 60 g aged Bergkäse (grated)
• 5 tbsp melted, lightly browned butter
• shaved Bergkäse (for topping)

Instructions

1. 1.

   Combine all dough ingredients in a bowl and knead into a smooth, elastic dough. Wrap in plastic wrap and rest for 30 minutes. Thaw the spinach and drain well; wash and dry the parsley, then finely chop it with the spinach. Finely dice the onion, sauté in butter, add the spinach and parsley, and cook briefly. Drain the liquid, season with salt and pepper, let cool, then mix in the cream cheese and Bergkäse.

2. 2.

   Divide the dough into two portions, roll each thin on a floured surface, cut 8 cm circles. Place one teaspoon of filling in the center of each circle, brush edges with water, fold in half, and press to seal. Repeat for remaining ravioli. Cook in plenty of salted water for 4–5 minutes. Remove with a slotted spoon, toss with butter, and serve on plates topped with shaved cheese and pepper.